mascarpone

jannie · « **on:** August 17, 2008, 13:06 »

hi all just a little word of warning,

had a party to go to last night and my responsibility was the puds made a favorite cheesecake and thought i would give the half fat mascarpone a go the stuff doesn't set :? thought it was just because my kitchen was really warm as had a few puds and cakes on the go so left in the fridge until last minute no joy

although the people at the party new no better as they all tend to buy puds

i was bitterly disapointed bit of a perfectionist, so today off to another party and just made it again using the full fat, far superior, italian mascarpone

teach me for worry about being healther when making puds what else are they for other than being totally wicked

so tonight my contribution is chocolate rum torte with an amaretti biscuit topping and lime cheesecake as its mexican night i though chilli and chocolate and tecqila and lime jan

titch · « **Reply #1 on:** August 27, 2008, 10:50 »

mmmmmmmmmmmmmmm

just goes to show half fat is quite often an imposter of the real thing - i reckon go with full fat and just dont eat it so often

Poolfield2 · « **Reply #2 on:** August 27, 2008, 18:47 »

Thanks for your warning, I'll just continue to go for the yummy full fat option

Novice but totally hooked · « **Reply #3 on:** September 01, 2008, 19:10 »

If you want to make the mascapone even more yummy I have a fab recipe for a rich almond cake with a mascapone filling (you mix the mascapone with amaretto liqueur!).

If anyone would like it I'll post it here.

Poolfield2 · « **Reply #4 on:** September 01, 2008, 23:07 »

Please PLEASE I'm drooling now, need NEED the recipe.

Novice but totally hooked · « **Reply #5 on:** September 02, 2008, 11:59 »

8oz butter
10oz castor sugar
6 eggs
6 oz ground almonds
3 oz flour plain
1 tsp almond essence
2 tsp baking powder

Oven temp 175 or mark 4

Cream butter and sugar, add eggs then fold in dry ingredients. Can add almonds earlier if mix curdles.

Bake in greased, floured lined sandwich tin 7â€™â€™ for 45-50 mins or until skewer comes out clean.

Cut in half horizontally, add filling. For the filling I use one tub of mascapone and amaretto to taste but I'm sure it would be good with any numbr of fillings.

Keep refridgerated - I find it's nicer if slighly firm anyway.

Enjoy!