Tiramisu Cheese Cake
2 tubs of Fresco
1 tub of Fresco
2 large eggs
1/3 cup of heavy
1/3 cup of sugar
1 Tablespoon of
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
6 tablespoons sugar
3 egg yolks
3 tablespoons flour
3/4 cup milk
1 1/2 tubs Fresco mascarpone cheese, chilled
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
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
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
(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
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