Mascarpone strawberry cream is a cream made with mascarpone, strawberries, fresh cream, vanilla and lemon.

Easy and quick to prepare, creamy and delicate, it can be eaten as a dessert with a spoon or used to garnish entremets and cakes.

Difficulty level : easy
Prep time: 10 mins
Rest time:
Cook time: 5 mins
Total time: 15 mins
Yield : 6 persons
230 g (1 cup) mascarpone
220 g (1/2 pound) strawberry coulis
110 g (1/2 cup) creamfresh
4 tablespoons vanilla sugar
Strawberry sauce :
220 g (1/2 pound) strawberries
2 tablespoons of sugar
2 tablespoons lemon juice

Steps :

  • Wash well the strawberries.
  • cut into small pieces and put in a saucepan with the sugar and lemon juice.
  • Cook for a few minutes until the strawberries wilt and dry out a bit.
  • Remove the strawberries from the heat, mix and let cool completely before using.
  • Whip the cream with the icing sugar.
  • Then add the mascarpone and the strawberry coulis and whisk again until you obtain a foamy and homogeneous mixture.
  • Serve and enjoy !


15 minute strawberry tiramisu is a dessert made with mascarpone cream, spoon cookies soaked in strawberry coulis, strawberries and mint; it can be prepared in less than 15 minutes.

Easy and quick to make, without eggs, creamy and fresh, it can be enjoyed as a snack during the day or at the end of a meal.

Difficulty level : easy
Prep time : 15 mins
Rest time :
Cook time : 10 mins
Total time : 30 mins
Yield : 6 servings
1 cup (100 g) lady finger biscuits
1/2 pound (220 g) strawberries + strawberries for decoration
3/4 cup (175 g) powdered sugar
1 cup (225 g) mascarpone
1 cup (230 g) fresh cream

Steps :

  • In a saucepan, add chopped strawberries and 100 g (1/2 cup) sugar.
  • Stir and cook over low heat for about 7 to 8 minutes.
  • Turn off the heat and blend.
  • Strain and let the coulis cool.
  • In a bowl, whisk the mascarpone at low speed to soften it and add the remaining granulated sugar while whisking.
  • In a bowl, whip the cream and gently fold it into the mascarpone using slow upward strokes with a spatula.
  • Pour a first layer of cream into glasses.
  • Dip cookies in strawberry coulis and add to glass.
  • Continue alternating the two layers.
  • Top with strawberry pieces and a mint leaf.
  • Keep refrigerated until ready to serve.
  • Enjoy!

Quote :

“You have to put your heart into the kitchen.”

Rosa Lewis


A mascarpone chocolate mousse is a mousse made of dark chocolate, mascarpone, eggs, sugar; flavored with cognac or rum.
Easy and quick to prepare, creamy and delicate, it is perfect as a spoon dessert or to garnish cakes and entremets.

Level of difficulty : easy
Prep time : 20 mins
Cook time : –
Rest time : 3 hours
Total time : 20 mins + 3 hours (rest)
Yield : 6 servings
1 cup (250 g) mascarpone
2/3 cup (100 g) dark chocolate
2 eggs
1 small glass cognac or rum
1/3 cup (75 g) sugar

Steps :

  • Break the chocolate into pieces and melt in a saucepan over a double boiler.
  • Once the chocolate is melted, transfer to a bowl and let it cool, but not completely to prevent it from being hard.
  • Dissolve the sugar with the rum.
  • Add to chocolate and whisk to combine.
  • Add eggs one at a time, stirring constantly.
  • Mix these ingredients with an electric whisk for 5 minutes until smooth.
  • Put in the refrigerator.
  • Once the chocolate mousse is cold, add the mascarpone and stir until smooth.
  • Pour into a serving container or several ramekins and cover with plastic wrap.
  • Refrigerate for at least 3 hours before serving.
  • Enjoy!


tiramisu cheesecake or “cheesecake tiramisu” is a cake combining the delicate cream of mascarpone and lady’s fingers dipped in the coffee of tiramisu and the rich, fresh and firm consistency of cheesecake.

Easy to prepare, sweet and delicate, it is perfect during lunch and daily snacks.

Level of difficulty : easy
Preparation time : 30 min
Rest time : 4 h 30 min
Cook time :
Total time : 5 hours
Yield : 8 servings
Base :
2 cups biscuits spoon or lady’s fingers
1/2 cup butter
4 tbsp coffee
Mascarpone cream :
2 cups mascarpone
1 cup cream cheese
1/2 cup sugar
1/2 cup fresh liquid cream
6 egg yolks
1 tsp cold water
1 tbsp gelatine
Biscuits’ layer :
1 cup lady fingers
1/2 cup coffee
FInish :
1.5 tbsp bitter cocoa powder

Base :

  • Prepare the coffee (espresso or mocha) and let cool.
  • Melt the butter in a saucepan, making sure it does not burn.
  • Let cool.
  • Meanwhile, insert the lady’s fingers into the blender and reduce to a powder.
  • Transfer to a bowl and add the melted butter and 4 tbsp coffee. Mix well.
  • Line with parchment paper a 10 inch pan.
  • Pour in the lady’s finger mixture.
  • Distribute evenly over the bottom, pressing down with the back of a spoon to compact it.
  • To make it firm, put the mold in refrigerator for at least half an hour.

Mascarpone cream :

  • Soak the gelatin in a baking dish with cold water.
  • At the same time, put 1/4 cup sugar and 3 tbsp water in a small saucepan and bring the syrup to a boil.
    Check the temperature with a food thermometer.
  • When it reaches 240° F, put the egg yolks and the rest of the sugar in a mixer fitted with whips and start whipping.
  • When the syrup reaches 250° F, remove from the heat and start adding it little by little to the blender, stopping the whisks from time to time so as not to lose the syrup on the edges of the bowl.
  • Continue to whisk until the mixture is completely cold.
    In a saucepan, heat the liquid cream without boiling it and add, after having pressed it, the gelatin left to soak.
  • Mix well to dissolve the gelatin completely and let cool.
  • In a bowl, add the fresh cheese spread and mascarpone and mix.
  • Add the cheese, one spoonful at a time, to the mixer while continuing to whisk.
  • Finally, add the cold cream in which you have melted the gelatin.
  • Mix all the ingredients of the cream, then stop.

Finish :

  • Take the hardened cheesecake base from the refrigerator and pour in a first layer of cream.
  • Level with a spatula.
  • Quickly dip the lady’s fingers into the remaining 1/2 cup coffee and cut in half.
  • Place the cookies in concentric circles inside the mold, then cover with the second and last layer of cream and level.
  • Put the cake in the refrigerator to cure for at least 3 at 4 h.
  • Once cured, remove from the refrigerator gently remove the mold disc and parchment paper around the edges.
  • Sprinkle the surface of the cake with sifted bitter cocoa.
  • To obtain a chessboard pattern on the top of the cake Draw a circle of the same diameter as the mold on a sheet of baking paper.
  • Draw the horizontal and vertical lines to form the squares.
  • Using a cutter, cut half of the squares alternately to obtain a chessboard.
  • Sprinkle with bitter cocoa.
  • Enjoy !


An eggless lemon tiramisu is a dessert made of lady fingers soaked in lemon syrup; filled of mascarpone cream, lemon, yogurt, cream and icing sugar; decorated with white chocolate or whipped cream.
Easy and quick to prepare, without eggs and cooking, it is perfect at the end of a meal, lighter and refreshing than classic tiramisu.

Level of difficulty : easy
Prep time : 15 min
Rest time : –
Cook time : 
Total time : 15 min
Ingredients : 6 servings
25 to 30 lady fingers (Savoiardi)
2 cups mascarpone
3 tbsp plain yoghurt
3 tbsp fresh cream
3/4 cup icing sugar
1 lemon (grated zest)
1/2 cup water
1/2 cup limoncello
2 large lemons (juice)
5 tbsp white chocolate

Preparation :

  • Place the mascarpone, lemon zest and icing sugar in a bowl and whisk. Once well mixed, add the lemon juice and yogurt. Mix well.
  • In another bowl, whip the cream firmly and add delicately to the previously prepared cream, making slow movements up and down with a spatula. 
  • In a large bowl, pour the water and limoncello and mix.
  • Take dessert cups.
  • Soak the lady fingers with the mixture of water and limoncello. 
  • Place at the bottom of the cups and pour a little mascarpone cream over them.
  • Make additional layers of lady fingers and cream if the glasses are tall and wide.
  • Decorate with white chocolate shavings, lemon zest, lemon curd, mint leaves, crumbled meringues or whipped cream.
  • Serve with limoncello or another liqueur.
  • Enjoy !


A semifreddo  (Italian word meaning “semi cold”) is a dessert made of sugar, eggs, coffee and fresh cream.

Semifreddo is the name given to a family of typically Italian frozen desserts (zuccotto, viennetta, spumone, etc.). This dessert is close to an ice cream, of which it differs by the quantity and quality of the ingredients and by its sweet consistency.

We’re delighted to introduce the recipe of a mascarpone and coffee semifreddo.

Difficulty level : easy
Prep time : 15 min
Rest time :
Cook time : 5 min
Total time : 20 min
Yield : 6 servings
4 egg yolks
2 cups whipping cream
1/2 cup mascarpone
1/3 cup coffee
1/3 cup caster sugar

Preparation :

  • Prepare the coffee and pour into a saucepan.
  • Add the sugar and bring to a boil over low heat until the sugar is well dissolved.
  • In a bowl, whisk the egg yolks, then add them to the coffee syrup and continue mixing well until you get a creamy consistency.
  • In another bowl, whip (not too much) the cream separately, then gently add the mascarpone with a spatula, making slow movements from bottom to top.
  • Gently also add the coffee cream to the cream mixture.
  • Pour into 4 individual cups and let stand for a few hours in the freezer.
  • Remove from the freezer about 5 to 10 min before serving.
  • Enjoy !


A cold lemon cream is a cold dessert made of mascarpone, lemon and fresh cream.

Easy and quick to prepare, particularly creamy and refreshing, it is ideal at the end of a meal or for the day’s snacks.

Difficulty level : easy
Prep time : 20 min
Sitting time : 
Cook time : –
Total time : 20 min 
Yield : 6 servings
1 cup mascarpone
1 lemon juice
1 cup cold cream
1 tsp Limoncello (optional)

Preparation :

  • In a bowl, whip the cream until stiff and set aside.
  • In another bowl, mix the mascarpone with a spoon until it becomes creamy.
  • Put the lemon juice and possibly the limoncello in a bowl. 
  • Add a first spoonful of cream and stir quickly. 
  • Then add alternately the mascarpone and the cream, one spoonful at a time until you get a creamy and homogeneous mixture.
  • Put in the fridge.
  • Use as a dessert or to garnish cakes.
  • Enjoy!