Prep 5 mins
Cook 0 mins
This marscapone cream is wonderful on fresh fruit or pound cakes...fruit crisps...crepes. The posibilities are endless!!!
- Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
This is absolutely the best whipped topping for desserts and fresh fruit I've ever found. And so simple! It whips up in a jiffy, nothing to prepare, and makes any dessert shine. <br/>For a sauce option that isn't sweet, I didn't add sugar, threw in a little nutmeg instead of vanilla, and extra milk to thin it down. I poured that mixture over baked salmon and it was sensational. This is a winner no matter what you do with it!
Surprised this hasn't been rated or reviewed yet... I made this a while ago as a dip for strawberries and it was excellent. It's as light and fluffy as a cloud, with a muted sweetness. I think it would go really well with dessert crepes or cheesecake. T