Use this to make our Tangerine Tea Cake.

Martha Stewart Living, January 2005

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Recipe Summary

Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir marmalade, mascarpone, and yogurt in a large bowl. Stir in sugar.

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Cook's Notes

The marmalade cream can be efrigerated in an airtight container up to 2 days.

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