Lombardi's Recipes
Click Here For More Great Recipes and our Recipe of the Month!!
Tiramisù
Serves 8
Ingredients
8 extra large egg yolks
8 T granulated sugar
6 egg whites
¼ Cup plus 2T Kahlua
16 oz Mascarpone
36 ladyfingers (Torino or Savoiardi Brand) Dry is Best
2 ½ Cups of triple strength espresso (I use three T's instant) at room temp.
¼ Cup good cocoa powder or other dark chocolate to grate
Preparation:
Beat the egg yolks and sugar using whisk attachment until thick and pale, 4-5 minutes with Kitchenaid. Add 2 T of Kahlua while mixing. Add Mascarpone and slow mixer just to blend thoroughly and smooth out lumps in cheese, not to beat.
- Using a separate bowl, beat the egg whites until slightly stiff. (I use 3-3½ minutes on "6" with the Kitchenaid. The egg whites lighten the dish (some recipes omit them) and if a lighter dish is desirable use more egg whites or beat them until stiffer. Incorporate the egg whites into the mixture with a spatula and turn just until well mixed.
- Pour the espresso and ¼ cup Kahlua in a flat dish in order to roll the dry ladyfingers in the liquid. Warmer espresso speeds the process but tends to make the ladyfingers fall apart. The goal is soaked but not soggy. In an 8x10 pan (or larger if egg whites are stiff), arrange the soaked ladyfingers side-by-side on the bottom of the serving dish.
- Pour 1/3 (or ½ if using large serving dish) of the mascarpone mixture over the ladyfingers and smooth with a spatula. Repeat the process to make two additional layers or if using a larger serving dish just two layers. Smooth the mixture and dust the top with the cocoa and chill for 6-8 hours in the refrigerator to blend flavors.
Strawberry, Mascarpone & Marsala Budini
Ingredients
8 oz Lombardi Marscarpone
6 Tbls sweet Marsala
3 Tbls whipping cream
3 Tbls sugar
3 cups sliced hulled strawberries (approx 1 lb.)
2 ¼ cups coarsely crumbled amaretti cookies ( about 4 ½ ounces)
- Combine mascarpone, 3 T Marsala, the cream, and 2 T suagar. Stir gently
- In separate bowl combine strawberries, 3 T Marsala, 1 T sugar, blend
- Cover both bowls and refrigerate for 30 minutes to an hour
- Place 2 T of crumbled cookies in each of six goblets
- Divide strawberries, and juices, among goblets
- Top berries with mascarpone, then remaining cookies
- Cover and chill for 30 minutes to two hours
Mascarpone Stuffed French Toast
Ingredients
| Lombardi's Mascarpone room temperature | 1 Cup |
| Brown Sugar | 1 Tbsp. |
| Ground Nutmeg | 1/2 Tsp. |
| (6) Slices of French bread | 1-1/2" thick |
| Eggs | 4 |
| Half & Half | 1 Cup |
| Brown Sugar | 1 Tbsp. |
| Vanilla Extract | 1 Tsp. |
Directions
- Gently mix mascarpone, brown sugar and nutmeg.
- Using a serrated knife, cut a pocket in the bottom of each slice of bread (do not cut all the way through).
- Spoon the mascarpone mixture into the pocket.
- Combine the eggs, half & half, brown sugar and vanilla in a shallow bowl.
- Dip the bread slices in the egg mixture, coating on both sides.
- Using a non-stick skillet or lightly greased griddle, fry both sides of the bread until golden.
- Transfer slices to a 150º oven for 10 minutes to heat filling completely.
- Top with fresh berries and maple syrup.
- Serves 6
Fettuccine with Mascarpone & Olive Oil
Ingredients
| Egg Yolks, room temperature | 2 |
| Lombardi's Mascarpone room temperature | 6 oz. |
| Extra Virgin Olive Oil | 3/4 Cup |
| Salt | 1-1/2 Tsp. |
| Fresh Ground Pepper | 1 tsp. |
| Garlic Cloves, minced | 2 |
| Fettuccine, fresh or dry | 1 Lb. |
| Fresh Thyme, finely chopped | 1-1/2 tsp. |
| Grated Parmesan Cheese | 1/4 Cup |
Directions
- In a large mixing bowl or food processor fitted with metal blade, beat together the egg yolks and mascarpone.
- Add the olive oil in a thin stream.
- Mix in the salt, pepper and garlic. The mixture will have the consistency of heavy cream.
- Transfer to a serving bowl.
- Bring a large pot of salted water to a brisk boil and cook the pasta until al dente.
- Drain the pasta, add immediately to the mascarpone in the serving bowl, and toss gently to coat thoroughly.
- Sprinkle with thyme and Parmesan cheese and serve immediately.
- Serves 4
Mascarpone Fruit Pie
Ingredients
| Unsalted Butter, melted | 1/4 Cup |
| Vanilla Wafers, finely crushed | 40 |
| Lombardi’s Mascarpone | 1 Cup |
| Powdered Sugar | 1/3 Cup |
| Whipped Cream | 2/3 Cup |
| Raspberry Liqueur | 2 Tbsp. |
| Fresh Peaches, sliced | 1 Cup |
| Fresh Kiwi, sliced | 1/2 Cup |
| Fresh Berries | 1 Cup |
Directions
- Combine melted butter and crushed wafers together in a 9" pie plate.
- Spread and press evenly up the sides to form a crust.
- Combine mascarpone, sugar, whipped cream and liqueur in a bowl.
- Spread mixture evenly onto a crust
- Chill until set.
- Arrange sliced fruit over chilled pie.
- Chill thoroughly
- Serves 8
Chocolate Mascarpone Mousse with Bananas
Ingredients
| Semi-Sweet Chocolate, finely chopped | 12 oz. |
| Chilled Whipping Cream | 2-1/3 Cups |
| Water | 1/3 Cup |
| Dark Corn Syrup | 1/4 Cup |
| Rum | 5 Tbsp. |
| Lombardi’s Mascarpone | 1 Cup |
| Bananas | 2 |
- Stir all but 2 Tbsp. chocolate, 1/3 cup cream, water and corn syrup in heavy medium saucepan over medium-low heat until chocolate melts and mixture is smooth.
- Let cool until just lukewarm, stirring occasionally, about 20 mins.
- Whisk in rum, then Mascarpone.
- Beat 1 cup cream in medium bowl until stiff peaks form
- Fold cream into chocolate mixture in two additions.
- Peel and thinly slice bananas.
- Arrange 6 slices in each of 8-10oz. goblets or cups.
- Spoon mousse atop bananas, dividing equally.
- Cover and refrigerate at least 4 hours.
- Beat remaining 1 cup of cream in medium bowl until firm peaks form.
- Spoon decoratively atop each mousse, garnish with remaining banana slices and chocolate.
- Serves 8
Click Here For More Great Recipes and our Recipe of the Month!!
