Best 2 Mascarpone With Raspberry And Pineapple Recipes
Indulge in a culinary symphony of flavors with our delectable mascarpone with raspberry and pineapple recipes. This collection offers a delightful journey through sweet and tangy sensations, featuring a variety of irresistible treats. From the classic elegance of Mascarpone Mousse with Raspberry Swirl to the tropical allure of Pineapple Mascarpone Tart, each recipe promises a unique taste experience. Whether you seek a light and airy dessert or a rich and creamy indulgence, our curated selection has something to satisfy every palate. Embark on this culinary adventure and tantalize your taste buds with these exquisite mascarpone creations.
Check out the recipes below so you can choose the best recipe for yourself!
MASCARPONE WITH RASPBERRY AND PINEAPPLE
This dessert features delicate pastry cups filled with a raspberry yogurt, mascarpone and pineapple blend and garnished with a few shavings of chocolate.
Provided by Giada De Laurentiis
Categories bake,cheese,chocolate,dessert,fruit,pastry
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF.
- Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
- Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.
PINEAPPLE-COCONUT NAPOLEONS WITH MASCARPONE CREAM AND PINEAPPLE SYRUP
The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.
Yield Makes 6
Number Of Ingredients 19
Steps:
- Preheat oven to 300°F. Spray large nonstick baking sheet with vegetable oil spray. Mix coconut and flour in small bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Gradually add egg whites and beat until mixture thickens slightly. Stir in coconut mixture.
- Form 2 tuiles by spooning 1 very generous tablespoonful batter for each tuile onto prepared baking sheet, spacing 4 inches apart. Using small metal spatula or back of spoon, spread batter to thin 3- to 3 1/2-inch rounds. Bake until tuiles are golden, about 22 minutes. Working quickly and using metal spatula, transfer tuiles to racks. Return baking sheet to oven briefly if tuiles harden and stick slightly to sheet. Working in batches, repeat with remaining batter, spraying baking sheet with vegetable oil spray before each batch. Cool completely.
- Boil first 7 ingredients in heavy large pot until liquid is reduced to 2 1/2 cups, about 4 minutes. Arrange pineapple rounds in layers in pot. Reduce heat to medium; cover and cook until pineapple is tender and translucent, turning rounds occasionally, about 20 minutes. Using slotted spoon, transfer pineapple rounds to large baking sheet. Cool. Strain pineapple cooking liquid; return to same pot. Boil until syrup is reduced to 1/2 cup, about 5 minutes. Transfer to bowl and cool. (Tuiles, pineapple and syrup can be prepared 1 day ahead. Store tuiles in airtight container. Cover and refrigerate pineapple and syrup separately. Bring to room temperature before assembling dessert.)
- Beat mascarpone, cream and sugar in large bowl until firm peaks form. Beat in rum.
- Place 1 tuile on each of 6 plates. Place 1 pineapple round atop each. Spread 3 tablespoons mascarpone cream atop pineapple. Top with another tuile, 3 tablespoons mascarpone cream, then 1 pineapple round. Spoon remaining mascarpone cream into pastry bag fitted with medium star tip. Pipe rosettes in center of pineapple rounds. Drizzle pineapple syrup around napoleon. Surround with strawberry slices and serve.
Tips:
- To make the mascarpone filling, use fresh, high-quality mascarpone cheese. This will ensure that the filling is smooth and creamy.
- If you don't have fresh raspberries, you can use frozen raspberries instead. Just be sure to thaw them completely before using.
- You can use any type of pineapple you like in this recipe. Fresh pineapple, canned pineapple, or frozen pineapple will all work well.
- If you want a sweeter filling, you can add more sugar to taste. You can also add a splash of vanilla extract for extra flavor.
- Be careful not to overcook the pastry crust. It should be golden brown and flaky, but not too hard.
- Allow the tart to cool completely before serving. This will help the filling to set and the crust to firm up.
Conclusion:
This mascarpone with raspberry and pineapple tart is a delicious and refreshing dessert that is perfect for any occasion. The combination of sweet and tangy flavors is sure to please everyone. With its creamy mascarpone filling, fresh raspberries, and pineapple, this tart is a real treat. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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