I love using Mascarpone in a variety of my dessert recipes, the Mascarpone has a tangy and sweet taste that’s hard to replicate or find in other ingredients. This Mascarpone Mousse recipe is so clean and easy to make that I have used it in our White Russian Cake and perfectly enjoy it on it’s own or topped with some freshly cut fruit. I decided to add Vanilla Bean to the Mascarpone Mousse, although you can use Vanilla extract, or leave the Vanilla out completely, it’s your call. The mousse texture in the Vanilla Bean Mascarporne Mousse is light and airy, the perfect recipe for anyone looking to please a family, crowd, or themselves. You can top your Mascarpone Mousse with chocolate shavings, chocolate covered nuts, fresh cut fruit or a delicious fruit reduction.

Ingredients

• Half a cup of Mascarpone Cheese
• One Vanilla Bean (seeds scraped from the pod)
• Three tablespoons of sugar
• 1 1/2 cups heavy cream
• Two egg whites

Instructions

1. Whip the heavy cream, mascarpone cheese and vanilla bean seeds until soft peaks are formed
2. In a large mixing bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm.
3. Fold the egg mixture into the whipped cream mixture.
4. Gently pour your mixed mixture into individual serving dishes and refrigerate for six hours or overnight.

• Servings : 5
• Course : Dessert
• Recipe Type : Dessert
• Ingredient : Egg, Heavy Cream, Mascarpone, Sugar, Vanilla

We weren’t sure what to call this cake, but after some thinking, we decided to call it a White Russian Cake, with a Twist. Our recipe inspiration came from the White Russian cake that we purchase at our nearby whole foods that consists of  white and dark chocolate mousse between layers of espresso soaked sponge cake topped with chocolate ganache and a tablespoon of white chocolate butter cream. This quickly became our favorite cake to purchase at our nearby whole foods, but let me tell you, purchasing any cake slices at whole foods adds up. After purchasing this cake at the store way too many times, I decided that it was time to save some money and to make our own version at home. The beauty of making anything at home, is that you know exactly what is going into it and you end up saving money at the end.

I’m so happy that we decided to make our  own White Russian Cake at home, it’s 100 hundred times better than the one we get at our local Whole Foods and MUCH cheaper to prepare.

Our White Russian cake consists of one layer of Vanilla Bean Mascarpone Mousse, one layer of chocolate mousse, two layers of organic vanilla bean infused coffee soaked lady fingers, topped with chocolate ganache. Believe me, this cake will please any crowd and it is easy to prepare. If you have one to two hours to prepare an amazing dessert, prepare this one!

Below is an overview of the steps that go into preparing our White Russian Cake. We used a cheesecake pan in order to keep the cake intact and to make it easier on us when we were laying down the different layers that go into a White Russian Cake.

• Step 1: Lady Fingers layer
• Step 2 and 3: White Mousse topped with another layer of lady fingers
• Step 4: Chocolate Mousse
• Step 5: Chocolate Ganache
• Step 6: Refrigerate overnight
• Step 7: Enjoy 🙂

Ingredients

• Chocolate Mousse:
• 3/4 cup of semisweet chocolate, coarsely chopped
• 1 3/4 cups of heavy cream
• 3 egg whites
• Half a tablespoon of sugar
• Vanilla Bean Mascarpone Mousse:
• Half a cup of Mascarpone Cheese
• One Vanilla Bean (seeds scraped from the pod) – Don’t throw out the stem, it will be used later
• Three tablespoons of sugar
• 1 1/2 cups heavy cream
• Two egg whites
• Lady Fingers:
• Two boxes of lady fingers
• Organic coffee
• Water
• Vanilla bean stem
• Chocolate Ganache:
• 1 cup of semisweet chocolate chips
• 1/2 cup of heavy cream

Instructions

1. Chocolate Mousse:
2. Place chocolate in a large bow and set it over a pot of water set at a low simmer. Stir your chocolate until it is melted. Once melted, turn off the heat, remove the bowl from the top of the simmering water, and let it stand/cool at room temperature.
3. Beat your cream until it forms soft peaks.
4. In a large mixing bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm.
5. Fold in the egg whites, all at once. When the whites are almost completely incorporated, fold in your whipped cream.
6. Gently pour your mixed mixture into individual serving dishes and refrigerate for 1 to 2 hours.
7. Vanilla Bean Mascarpone Mousse:
8. Whip the heavy cream, mascarpone cheese, vanilla bean seeds, and three tablespoons of sugar until soft peaks are formed
9. In a large mixing bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm.
10. Fold the egg mixture into the whipped cream mixture.
11. Gently pour your mixed mixture into individual serving dishes and refrigerate for 1 to 2 hours.
12. Lady Fingers:
13. Make one cup of coffee and place the vanilla bean stem that you used for the Vanilla Bean Mascarpone into the coffee
14. Dip each of your lady fingers into the coffee until the sides are soft, but the lady finger is not breaking apart
15. Set your lady fingers aside until assembly
16. Chocolate Ganache:
17. 1 cup of semisweet chocolate chips
18. 1/2 cup of heavy cream
19. Assembly:
20. Start with a layer of lady fingers, try to fill your pan, you will need to break some of those lady fingers up
21. Add your second layer, the vanilla bean mascarpone mousse. Use a spatula to smoothen out the layer
22. Add your third layer, your last batch of lady fingers. Try to fill your pan, you will need to break some of those lady fingers up
23. Add your fourth layer, the chocolate mousse. Use a spatula to smoothen out the layer
24. Add your fifth and last layer, your chocolate ganache. Smooth it out with a spatula.

• Servings : 8
• Course : Dessert
• Recipe Type : Dessert
• Ingredient : Chocolate, Coffee, Egg, Heavy Cream, Mascarpone, Sugar, Vanilla

Delicious Gluten Free Orange Pound Cake perfect by itself, with frosting, fruit, and more. If you would rather not use eggs, you can leave them out, they will not rise as much, but the pound cake still comes out delicious. If you are not gluten free and don’t want to use rice flour, you can use all purpose flour, wheat flour, and any other flour that you would rather use.

Once you make our Gluten Free Orange Pound Cake, you will make it over and over again.

Ingredients

• 1 stick of butter, at room temperature (don’t throw out the butter wrapper)
• 3/4 cup of sugar
• 1 1/2 cups of rice flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1/3 cup of butter milk
• 1/3 cup of organic Orange Juice (pulp free)
• 1 teaspoon of pure vanilla extract
• 1 heaping tablespoon of orange zest
• 2 eggs

Instructions

1. Dry Bowl: Combine your flour, baking soda, and sea salt
2. Whet Bowl: mix together your butter milk, 2 eggs, orange juice, vanilla extract, and orange zest
3. In a mixer, whip your stick of butter until smooth and airy. Add sugar to your whipped butter until well combined.
4. Once your butter and sugar are well combined, add your wet and dry bowls alternating between both until fully mixed, finishing with your flour mixture.
5. Take your butter wrapper to butter two mini loaf pans, ours are 5 3/4 x 3 inches; use your finger to smooth it around the pans. Once buttered, add your mixture into both pans.
6. Bake at 350 degrees for 40 minutes.

• Course : Dessert
• Recipe Type : 4th of July, Dessert