During my first 7 Day Cheese Challenge online course, one of the cheeses we made was Mascarpone. This is a very simple cheese to make, with only two ingredients: Cream and Tartaric Acid. This crystalline powder is derived from grapes so is essentially all natural and quite affordable. The hands-on part of making mascarpone is only a few minutes, although the curds need to drain for several hours or overnight.
Each day during my virtual class I challenge students to send me pictures of them making the cheese, the cheese in progress, and any recipes they make with the cheese. One of my star students, Jacque Phillips blew me away with this recipe (which she got from wildwildwhisk.com). So I figured I’d better share it with you!
- 1 cup all-purpose flour ((130 g))
- 2/3 cup granulated sugar ((120 g))
- 1/2 teaspoon salt ((3 g)
- 1 teaspoon baking powder ((5 g, rounded teaspoon))
- 8 oz mascarpone cheese ((226 g, room temperature))
- 2 large egg ((room temperature))
- 3 oz unsalted butter ((84 g, melted))
- 1 teaspoon orange extract ((3 g))
- 1/4 teaspoon pure vanilla extract ((1 g))
- 1/2 cup fresh blueberry ((75 g, 2 5/8 oz))
- 1/2 cup fresh raspberry ((65 g, 2 1/4 oz))
Leave the mascarpone cheese out on the counter to soften for 10-15 minutes. Also leave the eggs out to come to room temperature.
Preheat oven to 350°F.
In a small bowl, measure out flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.
Melt the butter in a microwave safe bowl for 20-30 seconds.
Brush an 8” or 9” cast iron skillet with some previously melted butter. Let the remaining cool to room temperature.
Add mascarpone cheese, egg, the cool butter, orange extract and vanilla extract to a medium mixing bowl and whisk until smooth.
Combine the dry ingredients into the wet ingredients with a spatula.
Fold in 2/3 of the berries, use light hand so you don’t smash them.
Pour into prepared pan, sprinkle the remaining berries on top.
Bake for 45-47 minutes until an inserted toothpick comes out clean.
Let cool on a wire rack completely before slicing and dusting with powder sugar.
submitted by Kate Johnson