SPICED MASCARPONE FILLING for nut cookie tart shell or crepes


Completed dessert of almond tart, mascarpone filling, fresh berries, sorbet and cream, and almond brittle as served in THE DINNER SHOW July 2011.


  • 12 ounce mascarpone cheese

  • 4 ounce cream cheese, softened (or use all mascarpone)
  • 2- 3 tablespoons honey
  • 2 teaspoon frangelico or pure vanilla
  • 1 tablespoons candied ginger, minced
  • ½ teaspoon candied orange peel (optional)*
  • 1/4 teaspoon cardamom
  • 1 teaspoon  cinnamon
  • ¼ teaspoon nutmeg
  • 1/4 teaspoon coriander
  • dash sea salt

    * In addition to or instead of candied ginger and orange, add 1/2 cup 70% dark chocolate pieces.


Combine all ingredients and mix well; refrigerate 12 hours to firm up before using.

At service blend 1 cup whipped cream into the mixture. (Note if mixture is too cold to combine with cream, stir it until it softens before folding in the whipped cream.) Add a dollop of mixture to the center of cookie shell tart. Top with sliced prepared berries and more whipped cream if desired.


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