hazelnut mascarpone frosting

When I worked at the patisserie, I once slipped and fell in the freezer room because the floors were wet from a defrost. But I was also carrying two full sheets of tiramisu in my hands and just like a pancake or egg that’s flipped midair whilst cooking, this was similar but with a more unsuccessful outcome. The pan inverted midair and the cake released with all its mascarpone and fell all over my face. I cleaned up and continued to work for the rest of the day but the smell and texture stayed with me. I haven’t eaten tiramisu ever since, one day I will go back, I promise!

There are times when I want to spend more time on the cake and little time on the frosting. There are times when I crave a buttercream frosting and other times when I crave something a little less delicate like a mascarpone based one. Here is one of my favorite ways to use mascarpone and this is a good frosting that works with cakes that aren’t too heavy (if your cakes in the layers are heavy, they will squeeze the frosting out so instead use less frosting in the sandwich but add a little more on top) . 

 hazelnut mascarpone frosting

Makes approximately 2 1/2 cups

ingredients

2 cups mascarpone ( I used Vermont Creamery)

1/2 cup powdered sugar

2 Tbsp strong leftover coffee (optional)

1 tsp hazelnut extract ( you can add a total of 2 tsp for a stronger flavor)

Whisk all the ingredients together in a medium bowl until combined and smooth (there should be no lumps) and use as needed. The frosting tastes best the day it is made but will last for up to 3 days in airtight container in the refrigerator. 

Disclaimer: This post was sponsored by Vermont Creamery. However all opinions expressed are solely my own.