Marscarpone Cream

This & That
Written By Sally Uhlmann

Mascarpone cream is that effortless woman who somehow looks radiant with zero makeup—soft, dreamy, and dangerously easy to fall for. A few simple ingredients whip into something cloud-like and luxurious, ready to drape over berries, cakes, or whatever moment you’re trying to make feel a little more divine. It’s sweetness with swagger, and it never disappoints. Pairs perfectly with my French Toast with Apricot Plum Compote.

Mascarpone Cream

Prepare up to 3 hours in advance

¼ cup heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
¼ cup mascarpone

Directions

  1. Whip cream with a hand-held electric mixer until it begins to thicken. Add sugar and vanilla. Whip until thickened. Add mascarpone and whip until blended. Use immediately or cover and refrigerate.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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Apricot-Plum Compote
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French Toast with Apricot-Plum Compote