Mascarpone – More Than Just Tiramisu

If you’ve only used mascarpone in tiramisu, you’re in for a treat. This Italian cream cheese is rich, velvety, and just slightly sweet — the perfect ingredient to add a little indulgence to your fall cooking and baking.

Now available at Pembina West Co-op, Galbani Mascarpone brings authentic Italian quality and creamy perfection right to your kitchen. Whether you’re adding a spoonful to your morning coffee cake or whisking it into a pasta sauce, mascarpone brings warmth and luxury to any dish.

Here are a few fall-inspired ways to enjoy it this season:

Pumpkin Mascarpone Parfait

Layers of spiced pumpkin purée, creamy Galbani Mascarpone, and a touch of maple syrup create a dessert that feels decadent but light. Top with granola or crushed gingersnaps for texture — it’s perfect for a cozy night in or an easy make-ahead dessert for guests.

Ingredients:

• 2 cans CO-OP Gold Pure Pumpkin (398mL)
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt
• 1 container Galbani Mascarpone (500g)
• 1¼ cup icing sugar
• 1 cup heavy cream
• Parfait toppings (crushed wafer cookies, smarties etc.)

Directions:

1. In a large bowl, using a hand mixer, beat the pumpkin, pumpkin pie spice, salt, 1 cup of the mascarpone and ¾ cup of the icing sugar until thick.
2. In another bowl, beat the heavy cream with the remaining 1 cups of mascarpone and ½ cup icing sugar until soft peaks form.
3. Spoon half the pumpkin mixture into 6 parfait glasses or bowls and top with half the mascarpone mixture and half the parfait toppings. Repeat this step until all your ingredients are gone.
4. Refrigerate at least 1 hour before serving.

Savory Baked Eggs with Mascarpone

A simple, satisfying breakfast or brunch idea. Nestle eggs into small baking dishes with a dollop of mascarpone, a drizzle of cream, and your favourite herbs. Bake until just set, then serve with toast for dipping. The mascarpone melts into the eggs for a rich, silky texture that feels like weekend comfort.

Ingredients:

• ¼ cup centisbles butter, divided
• 100g fresh spinach, chopped
• 6 large eggs, beaten
• ¾ cup mascarpone cheese
• ¾ cup shredded cheese (We recommend fontina, gouda or havarti)
• 1 tablespoon snipped fresh chives
• Cracked Black Pepper
• Salt
• 1 loaf crusty Italian-style bread, sliced and toasted

Directions:

1. Melt 2 tablespoons butter in a large nonstick skillet over medium. Add spinach and cook, turning with tongs, until wilted, about 3 minutes. Transfer spinach to a plate.
2. Melt remaining butter in skillet. Add eggs, salt to taste and swirl to coat skillet evenly. When edges are cooked, drag cooked egg to edges of pan using a heatproof rubber spatula to form large, soft curds. Cook until eggs are nearly set, about 4 minutes. REmove from eat. Gently fold mascarpone and ½ cup shredded cheese into eggs until the cheese is melted.
3. Preheat broiler. Place egg mixture in a shallow 8-inch square baking dish. Sprinkle wilted spinach and remaining shredded cheese on top. Broil until cheese is melted and bubbly, about 5 minutes. Garnish with chives and black pepper.
4. Serve immediately with toast slices.

Looking for more ways to use it? Try one of these favourites:

• Pumpkin Mascarpone Cheesecake – warm spices meet creamy perfection
• Creamy Mushroom & Mascarpone Pasta – the ultimate comfort meal
• Pear & Honey Mascarpone Crostini – an elegant, easy appetizer

From breakfast to dessert, Galbani Mascarpone proves it’s more than just for tiramisu — it’s your secret ingredient for cozy, creamy, and delicious fall cooking.

Inspiration for this article and recipes can be found at www.cheese.com/mascarpone/