Here I introduce you a really typical dessert of Romagna cuisine: the MASCARPONE CHEESE.
This soft spoon mousse is in fact the queen of the table in Romagna, when you choose to finish a meal with taste and according to tradition.
Available in several versions, it can satisfy even the most difficult palates, thanks to its enveloping textures, able to enhance any flavor.
According to tradition, the mascarpone cheese is generally decorated with dark chocolate flakes and served in special cups, as a typical spoon dessert.


However, there are alternatives: mascarpone
cheese can also be decorated with fresh fruit,
biscuits and meringues.



It is a truly unforgettable dessert on the Romagna tables: it is the dessert for excellence of Sunday and Festivities.
And if you do not have time to prepare it, you can order and reserve it in the dairy, because the party tables really can not be left without it.

It is the symbol of the Festivity and tradition in Romagna.
It is served in traditional glass cups or used to garnish, stuff and accompany dry desserts and sponge cake.


It becomes indispensable during Christmas holidays, in order to enhance the taste of typical Christmas cakes, such as Panettoni and Pandori.

In short, Mascarpone cheese really deserves the title of a typical Romagna dessert.
So if you come on holiday in one of the magnificent towns of Romagna, you can not really exempt yourself from tasting it.

If you want to try to make the mascarpone romagnolo in your kitchen, I post here the traditional recipe, to bring some taste of Romagna to your table!



  • 500 grams of mascarpone cheese
  • 125 grams of refined sugar
  • 4 egg yolks (at room temperature)
  • To decorate: unsweetened cocoa powder, fresh fruits, cookies and/or meringue.


  1. To make the mascarpone cream, pour a little bit of water into a pot, add the sugar and stir gently in order to properly soak the sugar. The syrup must reach 121°C (measure the temperature using a meat thermometer; if you do not have one, be aware that the syrup will be ready once you see white little bubbles on the surface). Shortly before reaching 121°C, at about 115°C, start beating the eggs using an electric mixer.
  2. When the syrup has reached 121°C, slowly pour it on the egg yolks while continually beating them. Continue to beat the egg yolks until they chill completely. What you are getting now is the pate à bombe, which is used in many pastry preparations.
  3. In a bowl stir the mascarpone cheese with a spatula. Slowly add the whipped egg yolks, already chilled, and stir moving from bottom to top using a soft spatula until you form an even cream.
  4. The mascarpone cream is ready! Enjoy it with some slices of Panettone or Pandoro, or pour it into dessert cups and garnish as desired with sieved unsweetened cocoa powder.

(Source recipe: Giallo Zafferano)

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