Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.

Treacle tart is a firm favourite when it comes to puddings and serving it with homemade mascarpone ice cream ramps it up a notch. Equipment and preparation: for this recipe you will need an ice ...

Grease a 9 inch tart tin lightly with butter ... Spread a generous layer of the seeds over the Mascarpone just before serving. Feast on delicious recipes and eat your way across the island with ...

Nigel Slater's no-bake strawberry tart ... To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. Add the mascarpone and beat ...

This tart is a tribute to that ... tray lined with baking paper. Spread the mascarpone mixture over the pastry, leaving a 2 cm border around the edges. Arrange the apricots, cut side down, on top of ...

When the tarts cool, the filling becomes firmer. The recipe for the pate a sucre is adapted from one in The Pie and Pastry Bible, by Rose Levy Beranbaum. The ingredients for the filling should be ...

Transfer the cooled asparagus to a plate and set aside. 2 In a large bowl, combine the mascarpone, chives, Gruyère, Parmesan, Dijon mustard and chopped garlic. Season with salt and black pepper and ...