Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
• 1/2  small yellow onion, finely diced
• 1-1/2 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 cup fresh breadcrumbs
• 1/3 cup freshly grated Parmigiano-Reggiano
• 5 oz. mascarpone
• 1/2 tsp. freshly grated nutmeg

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• Vegetable oil, for the pan
• 1/2 cup granulated sugar
• 5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
• Kosher salt

For the fillings:

• 2 Tbs. instant espresso powder
• 1 lb. (2 cups) crème fraîche
• 1 lb. (2 cups) mascarpone, at room temperature
• 3 oz. (3/4 cup) confectioners’ sugar

For assembly:

• 14 8-inch crêpes at room temperature
• Confectioners’ sugar, for dusting

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Lemon-Filled French Toast with Blueberry Syrup

If you can find mascarpone, replace it with 4 oz. of cream cheese with 1/4 cup mascarpone and decrease the ricotta to 3/4 cup.

For the filling:

• 1/4 cup mascarpone, at room temperature
• 1 tsp. lemon extract
• 1 tsp. finely chopped lemon zest
• 2 Tbs. granulated sugar
• 1 cup part-skim ricotta

For the French toast:

• 6 slices (1-1/2 inches thick) challah, or other medium-textured loaf
• 6 large eggs
• 1/2 cup heavy cream
• 1-1/2 Tbs. unsalted butter
• 1-1/2 Tbs. corn oil

For the blueberry syrup:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice

Make the filling:

In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar and beat with a hand mixer on high speed until smooth, scraping the sides of the bowl as necessary, about 1 minute. Gently stir in the ricotta until just combined.

Make the French toast:

Create a pocket in each slice of bread by inserting a sharp knife into the center of the top crust and then working the knife in both directions, cutting to within 3/4 inch of the sides and bottom (be careful not to puncture the sides).

Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the prepared filling until the pocket is full but not bursting; the amount will depend on the size of the bread. Tap the bread on the counter to settle the filling. Wipe any extra filling from the opening with a clean paper towel.

In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate.

When ready to serve, heat the oven to 375°F. Lightly grease a baking sheet. In a large skillet, heat the butter and oil over medium-high heat until the butter is melted and foamy. Sauté as many pieces of French toast as will fit comfortably in the pan at one time, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Put the sautéed French toast on a greased baking sheet and bake until the filling is heated through, 6 to 8 minutes

Make the syrup:

In a medium saucepan, combine the blueberries, sugar, and lemon juice. Heat over low heat, stirring constantly, until the sugar dissolves, 2 to 3 minutes. Increase the heat and bring the mixture just to a boil. Lower the heat to a simmer and cook for another 2 minutes, stirring constantly. Remove from the heat. Serve the French toast drizzled with the blueberry syrup. Pass additional syrup at the table.

Ginger-Mascarpone Icebox Cake

Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

• 12 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies)
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted
• 8 oz. cream cheese, at room temperature
• 1/2 cup plain low-fat yogurt
• 2/3 cup sugar; more for the pan
• 1/2 tsp. vanilla extract
• 1/2 cup minced candied (crystallized) ginger
• 1 lb. mascarpone cheese
• 1/3 cup heavy cream

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.

Peach & Mascarpone Tart

Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.

• 1 cup chilled mascarpone
• 1/2 cup confectioners’ sugar
• 1 tsp. grated orange zest
• 1/2 cup chilled heavy cream
• 1 tsp. vanilla extract
• 6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
• 1/4 cup apricot jam, warmed over medium heat until liquefied
• 1 No-Fail Butter Tart Crust, baked and cooled

In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. My grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that I remember with a mixture of nostalgia and regret, since I enjoyed it so much but never asked her to teach me how to make it. When I finally got around to coming up with my own babka recipe, I tried to make it just as wonderfully chocolatey and crumbly as hers. Best-quality European chocolate is essential (I use Callebaut). Babka is often made with cream cheese, but I like mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 2⁄3 cup room temperature milk (70°F to 78°F)
• 2 Tbs. mascarpone cheese
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 1⁄2 tsp. fine sea salt or kosher salt
• 20 oz. (4 cups) unbleached all-purpose flour
• 1 Tbs. instant yeast
• 5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
• 8 oz. bittersweet chocolate, finely chopped
• 2 Tbs. heavy cream

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Tiramisù

This recipe calls for uncooked eggs, so keep the tiramisù refrigerated and serve it within 48 hours.

• 5 cups hot brewed espresso (or double-strength drip coffee made with espresso roast)
• 1 cup plus 2 Tbs. granulated sugar
• 2 Tbs. rum, or more to taste (optional)
• 4 large eggs, separated
• 16 oz. (2 cups) mascarpone cheese
• About 46 ladyfingers or savoiardi cookies, preferably Balocco, Bonomi, or Elledi brands
• 2 Tbs. unsweetened cocoa powder or 1 to 2 ounces bittersweet chocolate

Tip:

If the uncooked eggs in this dish are a concern, use pasteurized eggs.

Pour the coffee in a large bowl and add 2 Tbs. of the sugar while it’s still hot. Stir well and let it cool to room temperature. Add the rum, if using.

Combine the egg yolks and the remaining 1 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the yolks are pale yellow and fluffy, about 5 min. (The mixture will be fairly thick at first.) Add the mascarpone and beat until it’s fully incorporated into a smooth cream, 2 to 3 min. more. Transfer to a large bowl.

Thoroughly wash and dry the stand mixer bowl and whisk. Put the egg whites in the bowl, and whip on medium-high speed until they form medium-stiff peaks when you lift the beaters (the tips should curl over onto themselves just a little). With a rubber spatula, fold about one-quarter of the beaten whites into the mascarpone cream to lighten it. Then gently fold in the remaining whites, taking care not to deflate them. Cover with plastic wrap and refrigerate.

Submerge one ladyfinger in the cooled coffee until the coffee penetrates about halfway through, leaving the core dry (break it to check). This can take from 1 to 12 seconds, depending on the type of ladyfinger. You don’t want the ladyfinger to get completely soaked or it’ll become soggy and fall apart. You should be able to feel that the outside is soft, but the inside is still firm.

Break one ladyfinger after you've dipped it in the cooled coffee to check that the coffee has penetrated only halfway through, leaving the core dry.

Once you’ve determined the correct soaking time, submerge each ladyfinger individually, gently shake out excess coffee, and immediately set it in a 9x13-inch baking dish; continue until you have one tight layer that covers the bottom of the dish. (You may need to break a few ladyfingers to fit in snugly.) Spread one-half of the mascarpone cream evenly on top of the ladyfingers.

Spread half of the mascarpone on top of the first layer of ladyfingers.

Repeat the soaking procedure with the remaining ladyfingers to create a second snug layer, arranging them on top of the mascarpone cream as you did for the first layer. Spread the rest of the mascarpone cream evenly on top. Cover the dish with plastic wrap and refrigerate for at least 2 hours. Before serving, sift the cocoa powder or finely grate the chocolate over the top to evenly cover.

Use a fine-mesh sieve to finish off the tiramisù with a generous dusting of cocoa powder before serving.

Peach & Mascarpone Tart

Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.

• 1 cup chilled mascarpone
• 1/2 cup confectioners’ sugar
• 1 tsp. grated orange zest
• 1/2 cup chilled heavy cream
• 1 tsp. vanilla extract
• 6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
• 1/4 cup apricot jam, warmed over medium heat until liquefied
• 1 No-Fail Butter Tart Crust, baked and cooled

In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted
• 3 8-oz. packages cream cheese, at room temperature
• 8 oz. mascarpone
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• 2 Tbs. granulated sugar

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Mascarpone Scrambled Eggs with Garlic Toasts

Mascarpone is a very thick, buttery, Italian-style cream cheese; look for it in the cheese section of your supermarket. Here, it does wonders for everyday scrambled eggs, making them extra creamy. For a delicious brunch, serve with roasted asparagus and the homemade bacon.

• 8 1/2-inch-thick slices sourdough bread
• 1 Tbs. extra-virgin olive oil, for brushing
• 1 large clove garlic, peeled and halved
• 8 large eggs
• 1/4 cup thinly sliced chives
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1 cup mascarpone

Position a rack in the center of the oven and heat the oven to 425°F.

On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil. Bake until lightly browned, 7 to 8 minutes. While the toasts are still warm, rub the top of each slice lightly with a cut side of the garlic.

In a medium bowl, whisk the eggs, chives, 1/2 tsp. salt, and 1/4 tsp. pepper.

In a 12-inch nonstick skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, 1 minute. Continue to cook, pushing the cooked portion of the eggs into the center of the skillet with a silicone spatula while tilting the skillet to let the uncooked egg run underneath, until no longer runny, about 1 minute more. Add the mascarpone and cook, stirring gently to incorporate, until the eggs are just set and very creamy, about 2 minutes; remove from the heat. Serve with the toast.

Updated Tiramisù

Even people who thought they ate enough tiramisù in the '80s to last them a lifetime love this dessert. It's light, sophisticated, and not too sweet. What makes this tiramisù deliciously different is that the cake itself is flavored with coffee.

For the coffee-flavored sponge cake:

• 4 eggs, separated
• 2/3 cup sugar, divided
• 1/4 cup hot brewed espresso
• 4-1/2 oz. (1 cup) all-purpose flour
• Pinch salt

For the mascarpone filling:

• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup coffee liqueur, such as Kahlúa or Tia Maria
• Pinch salt
• 3/4 cup mascarpone
• 1/2 cup heavy cream

For assembly:

• 1 cup hot brewed espresso or double-strength coffee
• 1 oz. unsweetened chocolate

For the sponge cake

Heat the oven to 350°F. Line a rimmed sheet pan or jelly roll pan measuring 14x11 inches or 15x10 inches (or quite close to those measurements) with kitchen parchment. Using a stand mixer with its whisk attachment or an electric mixer, beat the egg yolks, 1/3 cup of the sugar, and the hot espresso on high until thick and voluminous, at least 6 minutes. In another bowl and with clean beaters, whisk the egg whites on medium speed. When they reach the soft-peak stage, slowly add the remaining 1/3 cup sugar with the mixer running. Increase the speed to medium high and beat until the whites are glossy and smooth with peaks that hold their shape without drooping, another 1 or 2 minutes. Fold one-third of the whites into the yolk mixture to lighten them, and then gently fold in the rest of the whites. Sift the flour and salt over the top of the mixture and fold it in gently. Spread the batter evenly on the prepared sheet pan. Bake until the center of the cake springs back when lightly pressed and the cake doesn't stick to your fingers, 12 to 14 minutes. Remove from the oven and cool for 5 minutes. Run a knife around the edge of the cake and invert it onto a cooling rack. Gently peel off the parchment and allow the cake to cool completely.

For the filling

Set a pan of water to simmer and fill a large bowl with ice. In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liqueur, and salt. Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it, and you can see the bottom of the bowl when you scrape the whisk along the bottom, 6 to 7 minutes. Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally. Meanwhile, whisk together the mascarpone and cream until it holds peaks. When the yolk mixture is cool, gently fold in the cream mixture until combined. Keep the mixture cool.

For assembly

Divide the sponge cake into thirds (three rectangles about 4-1/2x11 or 5x10 inches). Lay one of the cake rectangles on the bottom of a rectangular pan (I use a Pyrex baking dish). Brush its top liberally with one-third of the hot espresso. Spread just under half of the mascarpone filling over the cake. Grate about one-third of the unsweetened chocolate on top of the mascarpone. Repeat with another layer of cake, espresso, mascarpone filling, and chocolate. Top with the last layer of cake, brush on the last of the coffee, spread on a very thin layer of mascarpone, and grate the rest of the chocolate on top. Refrigerate for several hours or overnight before serving. Slice and serve.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. My grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that I remember with a mixture of nostalgia and regret, since I enjoyed it so much but never asked her to teach me how to make it. When I finally got around to coming up with my own babka recipe, I tried to make it just as wonderfully chocolatey and crumbly as hers. Best-quality European chocolate is essential (I use Callebaut). Babka is often made with cream cheese, but I like mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 2⁄3 cup room temperature milk (70°F to 78°F)
• 2 Tbs. mascarpone cheese
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 1⁄2 tsp. fine sea salt or kosher salt
• 20 oz. (4 cups) unbleached all-purpose flour
• 1 Tbs. instant yeast
• 5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
• 8 oz. bittersweet chocolate, finely chopped
• 2 Tbs. heavy cream

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• Vegetable oil, for the pan
• 1/2 cup granulated sugar
• 5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
• Kosher salt

For the fillings:

• 2 Tbs. instant espresso powder
• 1 lb. (2 cups) crème fraîche
• 1 lb. (2 cups) mascarpone, at room temperature
• 3 oz. (3/4 cup) confectioners’ sugar

For assembly:

• 14 8-inch crêpes at room temperature
• Confectioners’ sugar, for dusting

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.

Fresh Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone

Asparagus and bright lemon give a rich dish a fresh spin. Mascarpone cheese is an Italian cream cheese. It usually comes in a plastic tub and is available at most supermarkets. Grana Padano is a hard Italian grating cheese similar to Parmigiano-Reggiano but with a less bold flavor and a lower price.

• 2 Tbs. olive oil; more for the pan
• 2 lb. medium-thick asparagus, ends trimmed, cut in 1-inch pieces on an angle
• 8 scallions (whites and tender greens), cut in thin rounds
• Finely grated zest from 2 lemons
• Juice from 1 lemon (about 4 Tbs.)
• A few sprigs fresh thyme or savory, leaves chopped
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1 Tbs. all-purpose flour
• 1 cup whole milk
• 1 cup mascarpone
• 1 cup grated Grana Padano cheese
• Small pinch cayenne
• Generous pinch ground allspice
• 3/4 cup homemade breadcrumbs
• 1 lb. fresh fettuccine
• 1/2 cup pine nuts, lightly toasted

Heat the oven to 450°F. Lightly coat a large, shallow baking dish with olive oil. Bring a large pot of salted water to a boil. Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minutes. Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color. Drain well. Keep the water boiling for the pasta.

In a large skillet, heat the olive oil over medium heat. Add the scallions; sauté 1 minute to soften. Add the asparagus and sauté briefly, about 1 minute. Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.

In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth. Cook for 1 minute, whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking all the while, until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minutes.

To make a béchamel, stir milk into a butter and flour roux.

A thin sauce is what you're after. Cook it until it has the consistency of heavy cream.

Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the Grana Padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese). Season with the cayenne, allspice, and more salt and pepper.

In a small bowl, combine the breadcrumbs and the remaining Grana Padano. Season with salt and pepper and add a drizzle of olive oil. Mix well.

Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone. Drain well. Return the fettuccine to the cooking pot. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices. Toss and taste for seasoning. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 minutes. Serve right away.

Mascarpone Scrambled Eggs with Garlic Toasts

Mascarpone is a very thick, buttery, Italian-style cream cheese; look for it in the cheese section of your supermarket. Here, it does wonders for everyday scrambled eggs, making them extra creamy. For a delicious brunch, serve with roasted asparagus and the homemade bacon.

• 8 1/2-inch-thick slices sourdough bread
• 1 Tbs. extra-virgin olive oil, for brushing
• 1 large clove garlic, peeled and halved
• 8 large eggs
• 1/4 cup thinly sliced chives
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1 cup mascarpone

Position a rack in the center of the oven and heat the oven to 425°F.

On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil. Bake until lightly browned, 7 to 8 minutes. While the toasts are still warm, rub the top of each slice lightly with a cut side of the garlic.

In a medium bowl, whisk the eggs, chives, 1/2 tsp. salt, and 1/4 tsp. pepper.

In a 12-inch nonstick skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, 1 minute. Continue to cook, pushing the cooked portion of the eggs into the center of the skillet with a silicone spatula while tilting the skillet to let the uncooked egg run underneath, until no longer runny, about 1 minute more. Add the mascarpone and cook, stirring gently to incorporate, until the eggs are just set and very creamy, about 2 minutes; remove from the heat. Serve with the toast.

Roasted Potato and Mushroom Salad with Mascarpone

Roasting the potatoes and mushrooms deepens the flavor of this warm salad, and the mascarpone dressing adds richness and tang.

• 6 Tbs. extra-virgin olive oil
• 2 lb. Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
• Kosher salt and freshly ground black pepper
• 3/4 lb. small to medium cremini or white mushrooms, quartered
• 1/2 cup mascarpone
• 1/4 cup fresh orange juice
• 1-1/2 tsp. red wine vinegar
• 1/3 cup thinly sliced scallions, white and green parts (about 4 small)

Position a rack in the center of the oven and heat the oven to 450°F. Coat a large rimmed baking sheet with 1 Tbs. of the oil.

In a large bowl, toss the potatoes, 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender, about 20 minutes, gently tossing with a spatula halfway through.

Meanwhile, toss the mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl.

Gently toss the potatoes again, scatter the mushrooms evenly over the potatoes, and continue to roast until both the potatoes and mushrooms are tender and golden brown in spots, 10 to 15 minutes more.

Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 2 Tbs. oil while whisking constantly; set aside.

Return the potatoes and mushrooms to the large bowl and add the mascarpone dressing. Toss gently to coat, season to taste with salt and pepper, and transfer to a large serving bowl. Garnish with the scallions and serve.

Peach Mascarpone Ice Cream

This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor. Here, puréed peaches and mascarpone cheese create a smooth, creamy peach-cheesecake effect.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 1-1/2 lb. fresh peaches (or 1-1/3 lb. frozen), peeled, pitted, cooked to soften, and pureed
• 1 cup mascarpone

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the peach puree and mascarpone into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Ginger-Mascarpone Icebox Cake

Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

• 12 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies)
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted
• 8 oz. cream cheese, at room temperature
• 1/2 cup plain low-fat yogurt
• 2/3 cup sugar; more for the pan
• 1/2 tsp. vanilla extract
• 1/2 cup minced candied (crystallized) ginger
• 1 lb. mascarpone cheese
• 1/3 cup heavy cream

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.

Crêpe Cake with Coffee Cream and Hazelnut Praline

A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.

For the praline:

• Vegetable oil, for the pan
• 1/2 cup granulated sugar
• 5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
• Kosher salt

For the fillings:

• 2 Tbs. instant espresso powder
• 1 lb. (2 cups) crème fraîche
• 1 lb. (2 cups) mascarpone, at room temperature
• 3 oz. (3/4 cup) confectioners’ sugar

For assembly:

• 14 8-inch crêpes at room temperature
• Confectioners’ sugar, for dusting

Make the praline:

Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a medium amber color, about 5 minutes more.

Carefully add the hazelnuts—don’t let the hot caramel splash you. Continue to cook, swirling the pan gently to coat the nuts, until the caramel is deep amber, 1 to 2 minutes more. Carefully pour the praline onto the prepared baking sheet and let cool completely.

Break the praline into pieces by smacking it on the counter or cracking it with a rolling pin. Put the pieces in a food processor, add 1/2 tsp. salt, and pulse to form a coarse powder. If you end up with a few large pieces but the rest is the right texture, remove them, dump out the powder and process again. Set aside.

Make the fillings:

In a small bowl, stir the espresso powder into 1 Tbs. of the crème fraîche until dissolved.

In a large bowl, whisk the mascarpone and the confectioners’ sugar until blended.

In a medium bowl with an electric hand mixer, beat the remaining crème fraîche on medium speed until soft peaks form, about 2 minutes. With a rubber spatula or big spoon, gently fold half the whipped crème fraîche into the mascarpone mixture until smooth, then fold in the second half.

Put 1-1/2 cups of the mascarpone mixture in a bowl. Gently fold in 1-1/4 cups of the praline powder. Gently fold the espresso-cream into the remaining mascarpone mixture.

Assemble the crêpe cake:

Lay 1 of the crêpes on a flat cake plate or platter that’s at least 9 inches in diameter. Spread a generous 1/4 cup of the espresso filling evenly over the crêpe, leaving a 1/4-inch border. Lay a second crêpe on top. Spread a generous 1/4 cup of the praline filling evenly over the crêpe, leaving the same border. Continue alternating the espresso and praline fillings until you’ve used all the crêpes. To avoid a “domed” cake, make the depth of the cream around the edges of the crêpes a touch deeper than in the centers, and when you add a new crêpe, lightly press down on the center of it with your fingers. Finish with a thin, even layer of the praline cream.

Carefully wrap the cake in plastic and chill for at least 4 hours or up to 24 hours. The fillings will set up slightly, making the cake easier to slice.

Remove the cake from the refrigerator at least 1 hour before serving. Sprinkle the remaining 1/4 cup praline powder on top and dust with confectioners’ sugar.