Tag Archives: marscapone

New Years Crustless Quiche

A decadent beginning to the NewYear.
It just so happens to also be low in carbs !
All taste and deliciousness.
Cheers to 2018 !


Preheat oven to 190c/400f

Square 9×9” pan-greased



1/4 cup melted Truffle butter- You can find this butter in the gourmet grocers refrigerated section or cheese their counter.

8-10 eggs

1/4 cup flour

1 teaspoon -baking powder

2 teaspoons Black Summer Truffle Sauce –basically a mini jar of minced truffles. You can find this in the olive oil section of your local gourmet grocers.

½    teaspoon Truffle Salt

1    8oz. tub Marscapone Cheese

8 oz. Mozzarella-grated



Mix ingredients together.

Bake for 20-35 -Watch closely, your cooking time may vary depending on the moisture in the Marscapone .Be patient ,itll puff up when its nearing doneness.

When quiche starts getting too golden brown, Lightly lay a foil sheet over top and continue to bake until the quiche doesn’t wobble when u shake the pan.

Remove from oven and let rest before cutting.


Serve with a fresh Green salad




Coconut Marscapone Cheesecake with Mango Compote

It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.

It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.

Preheat oven to 350F

1 – 9” spring loaded pan



1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

pinch of Sea Salt


Combine ingredients

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes.

Remove from oven. Leave oven at 350 for cheesecake.



2   8oz. packages of cream cheese-room temp.

1   8 oz container Marscapone Cheese

1 cup plus 2 tablespoons sugar

2 tablespoons flour

pinch sea salt

3 eggs

1 teaspoons vanilla

1/8 teaspoon Coconut extract

Combine cream cheese, Marscapone cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and coconut extract.


Pour filling over baked crust and smooth out evenly.

Return to oven and bake for 60-70 minutes.

Remove from oven and let cool completely.

Remove from pan set on serving plate.



Mango compote

In a small bowl


2 mangoes peeled and sliced. Set aside.

Bring 1/4 cup water, 1 teaspoon lemon juice, and 1/4 cup sugar to a simmer in a small saucepan, whisking until sugar has dissolved.

Pour over mangoes and macerate until ready to serve.

You can make this in advance. If you do, keep it in the refrigerator until just before serving.

If you have more people to serve its easy to adjust your recipe to 3 mangoes

1/2 cup water and 1/2 cup sugar. And still the 1 teaspoon of lemon juice.


I like to spoon the mangoes over the top cheesecake before serving, this makes a beautiful dessert but if you like you can serve mango compote individually over a generous slice of coconut cheesecake instead.



Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.