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Orange Mascarpone Filling

  • yield: Makes enough for 1 twelve-inch log

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Ingredients

  • 8 ounces mascarpone cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon Cointreau, or other orange-flavored liqueur
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, whipped to soft peaks

Directions

  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days. If you're refrigerating the filling, bring it to room temperature and beat until smooth with the paddle attachment before using.

Source
Martha Stewart Living, December 2003

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Reviews (2)

  • 26 Dec, 2012

    I used orange extract instead of orange flavored alcohol, and used this as a filling for a dark chocolate yule log. Fantastic. Seriously the most heavenly cake filling I have ever eaten. I wanted to shovel spoonfuls into my mouth over and over while rolling my eyes heaven ward. Instead I let the husband lick the spatula and I put the rest into the fridge until the cake was ready. To this day...one day after the cake was eaten for Christmas, I wonder if I made the right call. Delicious eaten solo

  • 26 Dec, 2012

    I used orange extract instead of orange flavored alcohol, and used this as a filling for a dark chocolate yule log. Fantastic. Seriously the most heavenly cake filling I have ever eaten. I wanted to shovel spoonfuls into my mouth over and over while rolling my eyes heaven ward. Instead I let the husband lick the spatula and I put the rest into the fridge until the cake was ready. To this day...one day after the cake was eaten for Christmas, I wonder if I made the right call. Delicious eaten solo