Decadent Mascarpone Fondue
Rich mascarpone is the Italian alternative to chocolate in dessert fondues. Serve with ladyfingers or biscotti.
Serves: 8Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 1 lb. mascarpone
- ¼ cup light cream
- ⅓ cup confectioners’ sugar
- 2 tsp. cornstarch
- 2 Tbsp. brandy
- 16 ladyfinger cookies
- Combine the mascarpone, cream, and ¼ cup of the powdered sugar in a metal bowl and place on top of a saucepan half-filled with simmering water. Melt the mixture on low to medium-low heat, stirring frequently and making sure that it doesn’t boil.
- When the cheese has melted and has a texture close to pudding, dissolve the cornstarch in the brandy and stir into the fondue.
- Transfer the fondue mixture to the fondue pot and set on the burner. Keep warm on low heat. Dust the ladyfinger cookies with the remaining powdered sugar and serve with the fondue for dipping.