New This Month

Vanilla Mascarpone

For the creamiest results, allow the mascarpone to stand at room temperature for fifteen minutes before serving.

  • Yield: Makes about 1 cup

Photography: Earl Carter

Source: Martha Stewart Living, October 2002


  • 1/2 vanilla bean, split and scraped
  • 8 ounces mascarpone cheese
  • 2 tablespoons confectioners' sugar


  1. Combine vanilla bean scrapings, mascarpone, and sugar in a small bowl, and stir together with a wooden spoon.

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