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Posts tagged ‘Mascarpone’

Strawberry Mascarpone Jelly Roll

I am starting off my Sunday morning with dessert.  You heard right!  I have been thinking about making a jelly roll for a while and adapted this recipe from Martha Stewart’s Cooking School.  The building block for a jelly roll is genoise, a French sponge cake.  Genoise relies solely on eggs beaten with sugar until thick and doubled in volume instead of chemical leaveners.  To finish my roll, I spreaded a thin layer of strawberry jam and thick layer of mascarpone whipped cream over the sponge cake before rolling it.  I let the jelly roll sit in the fridge for at least 30 minutes so all the flavors have the chance to meld together.  This dessert was absolutely amazing, or shall I say breakfast!  The cake was light and fluffy while the sweetness of the jam balances with the richness of the mascarpone cream.  Sometimes, you gotta start the day with dessert!


2/3 cup sifted cake flour
A pinch of salt
3 large whole eggs and 2 egg yolks
½ cup of sugar
4 tbsps butter (1/2 stick) melted, room temp
1/3 cup of strawberry jam
1 cup of heavy cream, whipped
4 oz mascarpone cream
¼ cup of powdered sugar and more for dusting
Fresh strawberries for garnish


Preheat the oven to 375F.  Bring about 2 inches of water to a simmer in a small sauce pan.  Place the mixing bowl over the simmering water making sure the bottom is not touching the water.  Whisk the eggs, yolks, and sugar until the sugar has melted, about 5 minutes.

Attach the bowl to mixer and beat on high speed until the mixture is pale and doubled in volume, about 5-7 minutes.  Sift flour and salt over egg mixture.  Use a spatula, fold in the flour.  Pour the melted butter down the side of the bowl and gently fold, making sure not to deflate the batter.

Pour the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until golden brown and springy to touch, about 7 minutes.

Loosen the edges and turn the cake out onto a paper towel.  Fold the towel over the edge of the cake and roll up.  Let it cool at room temp.

Whisk the heavy cream until soft peaks form.  Add in the powdered sugar.  Add in the mascarpone and continue whisking.

Unroll the log and spread a thin layer of jam.  Layer the mascarpone cream mixture on top.  Reroll the cake and put in the fridge for at least 30 minutes before serving.

Garnish with fresh strawberries and dust with powdered sugar when ready to serve.

Kahlua Tiramisu with Chocolate Truffles

This week has been quite busy for me.  The Joint Commission came to our hospital and turned everyone into mad chickens running around with their heads cut off.  For those who are not familiar, the Joint Commission accredits and certifies more than 18,000 health care organizations in the US ensuring that safe and effective care is provided to patients.  After 5 days of pure stress, I decided to treat myself to something heavenly, tiramisu!  I wanted an easy, no bake tiramisu with its essence uncompromised.  The key to a good tiramisu is mascarpone cheese.  Absolutely no substitution!  Mascarpone cheese originated from Lombardy, Italy and is much lighter than most cheeses but thicker than whipped cream.  You will not find mascarpone cheese in the dairy aisle of your neighborhood Vons or Albertsons.  After searching for days, I finally found it at Whole Foods.  If you find it somewhere else, please let me know.  I also discovered chocolate truffles from France at Costco this weekend and decided to top off my tiramisu with these divine truffles in addition to cocoa powder.  You can definitely wow your family and friends with this homemade, fuss free tiramisu this holiday season.  Why not do something nontraditional for dessert!  I hope you will find this dessert as divine as I did.

Tiramisu Ingredients

1 cup whipping cream
½  cup sugar plus 2 tbsps for the coffee
¼ cup Kahlua
6 oz mascarpone cheese
1 cup espresso coffee, warmed
16-20 crisp ladyfinger cookies
Chocolate truffles for garnish
Unsweetened cocoa powder for garnish
*with the cream, you can make a 3-layer tiramisu.  I saved 1/3 of the cream to serve the tiramisu in a martini glass.


With an electric mixer, beat the cream and sugar in a medium bowl until soft peaks form.

Pour in the kaluha and beat.

Fold the mascarpone into the whipped cream. Cover and refrigerate.

Line a 8 1/2 by 6 1/2 by 2-inch pan with plastic wrap, allowing the plastic to extend over the sides.

Whisk the warmed espresso and the remaining 2 tbsps of sugar in another medium bowl until blended.  Working with 1 cookie at a time, dip it into the espresso.

Arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3-1/2 of the mascarpone mixture over the cookies to cover.

Repeat dipping the cookies in the espresso and layering the cookies and remaining mascarpone on top.

Refrigerate at least 6 hours.

Move the tiramisu onto a plate for serving.  You can leave the tiramisu as one big square or use a round mold to cut the tiramisu into individual tiramisus.

Garnish with these heavenly truffles.

Sift the cocoa over the tiramisu.


You can also serve your tiramisu in a martini class.

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