What do you do with mascarpone?

Mascarpone is a key ingredient in tiramisu, but it's a versatile and delicious cream. You can sub it for American cream cheese and make a mascarpone cheesecake or use it as a whipped cream-like topping (like I did on my cherry apple crumble ). You can also use it how you might use cream cheese and spread it on toast, adding some honey or nuts to top it off.

Why does my mascarpone frosting split?

Mascarpone frosting may split if you're mixing it with other ingredients that aren't the same temperature. Here, I suggest mixing chilled mascarpone with chilled heavy cream for that very reason. If your frosting, does split, you may be able to salvage it using the double boiler method. On a low heat, gently warm the curdled mixture while constantly whipping it. Stop once lumps are gone. Know that this process is quick so don't overheat your frosting. It'll need to return to room temperature before you can whip it again with a mixer.

What is the best substitute for mascarpone cheese?

In this recipe, American cream cheese will be your next best bet, though I haven't tried it here. The flavor will be different, and it will be firmer to whip than mascarpone would be. I'd recommend adding a few teaspoons of heavy cream to it at a time to thin it in the bowl of a stand mixer. You can also warm it in a heat-proof bowl in your microwave in short bursts to help loosen it.

Mascarpone Cookies with Pumpkin

Name: Mascarpone Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¾ cups (210 grams) all-purpose flour; 1/4 tsp baking powder; 1 ¼ tsp baking soda; 4 tsp unsweetened cocoa powder; 1 T pumpkin pie spice; 1 T espresso powder; 1/2 tsp kosher salt (if using table salt, cut in half); 1/2 cup (113 grams) butter, softened to room temperature; ¾ cup (180 grams) granulated sugar; ½ cup (120 grams) canned pumpkin puree; 1 egg yolk; 1 T vanilla extract; 2 tsp rum extract; 8 ounces cold mascarpone cheese; 1/2 cup (70 grams) confectioners’ sugar; ⅓ cup (80 grams) cold heavy whipping cream; 1 ½ tsp vanilla extract; ½ tsp rum extract; 1 ½ tsp espresso powder; Cocoa powder for dusting

Mascarpone Cookies

Overhead shot of a round tray of tiramisu pumpkin spice cookies that have been frosted

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These mascarpone cookies are moist, flavorful, and chewy. Topped with espresso frosting, they taste like a pumpkin cake and tiramisu cookie.

Author: Susan Gravatt
Prep Time: 15 minutes
Frosting prep time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 18 cookies 1x
Category: Dessert
Cuisine: American

Ingredients

Units Scale

For the pumpkin cookies:

1 3/4 cups (210 grams) all-purpose flour
1/4 tsp baking powder
1 1/4 tsp baking soda
4 tsp unsweetened cocoa powder
1 T pumpkin pie spice
1 T espresso powder
1/2 tsp kosher salt (if using table salt, cut in half)
1/2 cup (113 grams) butter, softened to room temperature
3/4 cup (180 grams) granulated sugar
1/2 cup (120 grams) canned pumpkin puree
1 egg yolk
1 T vanilla extract
2 tsp rum extract

For the mascarpone espresso frosting:

8 ounces cold mascarpone cheese
1/2 cup (70 grams) confectioners’ sugar
1/3 cup (80 grams) cold heavy whipping cream
1 1/2 tsp vanilla extract
1/2 tsp rum extract
1 1/2 tsp espresso powder
Cocoa powder for dusting

Optional: A few drops of orange food coloring for ~fall vibes~

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Instructions

Pumpkin cookies:

Preheat oven to 350°F. You may line a baking sheet with parchment paper if your pan is old or for easier cleanup, but otherwise, it’s not necessary.
In a large mixing bowl, whisk together your flour, cocoa powder, espresso powder, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and granulated sugar until just combined, about 60 seconds on medium-low speed.
In a small bowl, whisk together your pumpkin puree, egg yolk, and vanilla and rum extracts. Pour it into the bowl of creamed butter and sugar, and beat all wet ingredients together on medium-speed until just combined.
Add your dry ingredients to the bowl and stir on a low setting until just combined. Use a spatula to finish incorporating your dry into your wet ingredients.
Use an ice cream scoop to place dough onto the cookie sheet – it will be sticky and misshapen.
Bake for about 14 minutes, or until they bounce back slightly if you touch them.
Remove from oven and keep them on the baking sheet for about five more minutes before transferring the cookies to a wire rack to fully cool. Shape with cookie cutter or open end of a glass to round them.

Mascarpone espresso frosting:

Using a chilled mixing bowl and chilled beaters OR chilled bowl of a stand mixer and whisk attachment, whip mascarpone on medium speed for 45 seconds.
Stop your mixer and add the rum and vanilla extracts, espresso powder, and powdered sugar. Scrape sides and beat frosting about 1 more minute. Watch bowl closely to avoid over-beating, as it will cause the frosting to develop lumps and curdle.
Bump up your mixer to high speed and slowly drizzle the whipping cream along the side of the bowl. Let your frosting whip up for another 60-90 seconds, until it appears thick, smooth, and creamy. Continue monitoring bowl closely to avoid lumps and curdling.
Spread or pipe frosting onto cookies.
Lightly dust the tops of your cookies with cocoa powder or espresso powder for added flavor.

Keywords: fall dessert, tiramisu cookies, pumpkin spice cookies

Find it online: https://susanbringsdessert.com/mascarpone-cookies/