Fresco Tiramisu Cheese Cake

2 tubs of Fresco Tiramisu
1 tub of Fresco Mascarpone
2 large eggs (beaten)
1/3 cup of heavy cream
1/3 cup of sugar (granulated)
1 Tablespoon of Vanilla
pinch of salt

In a large glass mixing bowl combine the cream cheese, tiramisu, vanilla, salt and Sugar. Add the beaten eggs. This can be done by hand or with a mixer at low Speed. By hand, fold in the heavy cream. The batter should be like silk. Using a spring form cake pan for baking, pour in the batter. Use a spatula to level the top.

Pre-heat the oven to 350 degrees F. Place the spring form pan in a water bath and place both pans in the oven for 60 minutes.  The top of this cake does brown because of the high cream/fat content. Chill. This must be cold before removing from the spring form or the cake will fall apart.

Fresco Mascarpone Walnut Torte

Mascarpone Cream
6  tablespoons sugar
3  egg yolks
3  tablespoons flour
3/4  cup milk
1 1/2  tubs Fresco mascarpone cheese, chilled

Walnut Torte
6  eggs, separated
1 1/4  cup sugar, divided
1/4  teaspoon salt
1  teaspoon vanilla
1/8  teaspoon cream of tartar
2 1/4  cups  very finely chopped walnuts
2  tablespoons all-purpose flour

For Walnut Torte
Line the bottoms of two greased 9-inch round cake pans with parchment paper; grease paper and flour pans lightly.  Beat egg yolks at high speed in large bowl for 2 minutes. Gradually beat 1 cup sugar into egg yolks, beating until very thick and lemon colored, 3 to 5 minutes. Beat in salt and vanilla. Using clean beaters, beat egg whites and cream of tartar in large bowl to soft peaks. Add remaining 1/4 cup sugar gradually, beating to stiff peaks.

Toss walnuts with flour.  Fold 1/2 the egg yolk mixture into the egg whites. Then, fold in 1/2 the walnut mixture. Repeat with remaining egg yolk and walnut mixtures. Spread batter in prepared pans.

Bake at 350°F until cakes are firm to touch and are beginning to pull away from the sides of the pans, 35 to 40 minutes. Cool in pans, upside down, on wire racks until pans are cool, 15 to 20 minutes. Remove cakes from pans, loosening sides of cakes with sharp knife, if necessary. Remove parchment paper and cool completely.

For Mascarpone Cream
Whisk sugar into egg yolks in small bowl; whisk in flour. Heat milk to boiling in medium saucepan. Gradually whisk 1/2 the milk into the yolk mixture; whisk yolk mixture into remaining milk in saucepan. Whisk over medium heat until mixture boils and thickens, 2 to 3 minutes. Pour into bowl and cool. Refrigerate covered until chilled.  Let mascarpone cheese stand at room temperature in medium bowl until soft enough to stir, 10 to 15 minutes. Whisk egg yolk mixture into cheese until smooth.

To assemble, place 1 cake layer on serving plate and spread with 1 cup Mascarpone Cream. Top with second cake layer and spread top of cake with remaining Mascarpone Cream. Refrigerate cake; let stand at room temperature 15 to 30 minutes before serving.

Amaretto Fresco Tiramisu Fondue

Fondue
1 1/2 cups (about 12 ounces) Fresco Tiramisu Mascarpone cheese
2 tablespoons granulated sugar
1 1/2  tablespoons amaretto flavored liqueur or espresso coffee
1/2  teaspoon orange extract, optional
1/2  teaspoon ground cinnamon
1/2  teaspoon nutmeg

For dipping
Grilled or broiled peaches, nectarines and pears

In a small-size saucepan, heat Fresco Tiramisu Mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.

Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.

For grilled fruit: Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter.  Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.

Recommended wine pairings: DiGiorgio sparkling wine or Crawford River Riesling.