Easiest and Best Italian Mascarpone Torta Recipe

You know those moments when you’re craving something sweet, yet refreshing? Well, this amazing Italian dessert coming from the Lombardy region of Italy will check all your boxes as its creamy, velvety texture and rich flavors will dance on your taste buds – seriously, it’s SO good and easy to make! 

Even better, it’s a dessert that effortlessly walks the line between a comforting snack and show-stopping centerpiece, making it the ideal choice for both moments of solitude (aka you-time) and special occasions. 

Ready? You won’t believe how easy it is to make this Italian mascarpone cream dessert from scratch.

How to Make Italian Mascarpone Torta in 10 Easy Steps

For many (including me) making desserts often seems to be much harder than cooking something, however, this torta will make you want to do it weekly – quite literally!

Main Ingredients List for Italian Mascarpone Torta Recipe

For the Crust:

• 1 1/2 cups (about 150g) graham cracker crumbs
• 1/3 cup (75g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

For the Filling:

• 1 1/2 cups (360g) mascarpone cheese, softened
• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 lemon zest
• 2 tablespoons fresh lemon juice

For the Topping (Optional):

• Fresh berries (strawberries, blueberries, raspberries)
• Powdered sugar for dusting

Alternative Ingredients:

• Graham crackers (crust) – chocolate cookies, vanilla wafers, digestive biscuits, gluten-free cookies
• Crust – consider also a nut-based crust using finely ground nuts like almonds, pecans,  hazelnuts, or combine them all using melted butter with some sugar
• Flavor extracts – almond extracts, orange extracts, rum extract
• Lemon zest – orange zest, lime zest
• Liqueur – amaretto, grand marnier, or coffee liquor (Kahlua) for an extra layer of flavor
• Mascarpone cheese – greek yogurt or cream cheese for a lighter and creamier texture
• Dairy-free (vegan) –  coconut cream
• Granulated sugar – honey or maple syrup for a natural sweetener

How to Make Homemade Mascarpone Torta in 10 Simple Steps

Here are my step-by-step instructions on how to make this rich mascarpone cheesecake!

Prep the Crust: 

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a large bowl, combine the graham cracker crumbs, melted butter, and granulated sugar and mix it until the crumbs are evenly coated.

Step 3: Once fully coated, press the crumb mix into the bottom of a 9-inch (23cm) springform pan (or cake pan) with parchment paper underneath and make sure it’s packed tightly and evenly on the sides of the pan.

Step 4: Bake the crust in the preheated oven for about 8-10 minutes – or until it’s set and lightly golden. 

Step 5: Remove the baked crust from the oven and let it cool at room temperature while you prepare the filling next.

Prep the Filling:

Step 6: In another large mixing bowl, beat the mascarpone cheese until it’s smooth and creamy.

Step 7: Take a separate medium bowl and whip the heavy cream until it reaches stiff peaks. 

Tip: This can take a few minutes, so use an electric mixer or food processor if you have it.

Step 8: Gently fold the whipped cream into the mascarpone cheese until well combined – this means you slowly mix it in insteading of adding everything at once.

Step 9: Now, add the granulated sugar, vanilla extract, lemon zest, and lemon juice to the cheese mixture. Stir until the sugar is fully dissolved, and the filling is smooth and well incorporated.

Tip: Use fresh lemon zest to get that fresh lemon flavor!

Assemble the Torta:

Step 10: Pour the mascarpone filling over the cooled graham cracker crust in the springform pan and smooth the top with a spatula or wooden spoon – refrigerate the Mascarpone Torta for at least 4 hours or overnight to allow it to set and the flavors to meld before adding any toppings on top of the cake (berries are the best in my opinion).

Expert Tips for This Recipe

Here are some tips to help you master this dessert:

• Room temperature – Let the mascarpone cheese and heavy cream come to room temperature before using it that way it blends smoothly together and creates a lump-free filling
• Over-whipping cream – When whipping the heavy cream, stop as soon as it reaches stiff peaks. Because over-whipping can lead to buttery texture rather than the desired creamy consistency (it won’t be as good)
• Lemon zest – For the best flavor, use fresh lemons to zest and juice because the vibrant, citrusy aroma and taste will give it its fresh kick.
• Release the springform pan gently when removing the sides of the pan – You can also use a thin knife or offset spatula around the edge to loosen the torta so it won’t stick to the form
• Slice with a warm knife – To get those clean slices, dip the sharp knife into hot water, wipe it dry, and then make each cut – repeat this to get clean edges on every cut (if you want that wow effect)

What to Serve Mascarpone Torta With

Looking to give this torta that extra kick? We’ve got you!

Here are some suggestions:

Fresh Berries

Strawberries, blueberries, raspberries, or blackberries – their natural sweetness contrast deliciously with this creamy torta.

Homemade Fruit Compote 

Create a simple fruit compote using fruits like berries, cherries, or peaches. Simmer them with a bit of sugar and lemon juice until they soften and release their juices – serve it warm with the chilled torta, you won’t regret it.

Homemade Citrus Sauce 

Made with orange, lemon, or lime juice and zest adds a bright, zesty contrast to the richness of the torta – drizzle it lightly over each slice before serving.

Chocolate Sauce

Melt some delicious milk chocolate or dark chocolate and drizzle that warm chocolate sauce or ganache over each piece – dark chocolate will make the flavors stand out even more!

How to Make Homemade Caramel Sauce

Here’s what you need:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream
• 4 tablespoons (56g) unsalted butter
• 1 teaspoon pure vanilla extract (optional)
• Pinch of salt (optional)

Use a heavy-bottomed saucepan and combine the granulated sugar and water and gently stir to ensure the sugar stays moist, then leave it over medium-high heat. Allow the sugar mix to boil and gently swirl the saucepan to get even heating but DON’T stir with a spoon once it’s boiling. Continue cooking it until you get a deep amber color (takes around 5-7 minutes), then remove the pan from the heat quickly and slowly add the heavy cream into the caramel while you whisk it constantly. Stir in the unsalted butter until the sauce is smooth and it’s all well mixed, taste it and add a bit of salt if you want salted caramel or a teaspoon of pure vanilla for a more depth flavor. 

Let it cool off completely and thicken at room temperature and drizzle this over the torta for an even more amazing experience!

Frequently Asked Questions (FAQs)

Do you have questions about this recipe? No worries! We have the answers!

Can I substitute mascarpone cheese with cream cheese?

Yes! However, it will have a slightly different flavor and texture – with cream cheese it will be creamier. 

Is there a difference between Mascarpone Torta and Tiramisu?

While both use mascarpone cheese, Tiramisu uses ladyfingers soaked in coffee or liquor and layers of mascarpone mix. The mascarpone torta on the other hand has a graham cracker or cookie crust and a creamy mascarpone filling without the coffee-soaked cake layers.

Can I make a no-bake version of Mascarpone Torta?

Absolutely! You can create a no-bake version of Mascarpone Torta by using a no-bake crust (like a mixture of crushed cookies and melted butter) and refrigerating the dessert instead of baking it – so, you will also get a chilled creamy torta!

How do I prevent my Mascarpone Torta from being too runny or too firm?

To achieve the perfect texture, make sure to whip the heavy cream to stiff peaks before folding it into the mascarpone mixture slowly. Then refrigerate the torta for the recommended time (at least 4 hours) to allow it to set properly, otherwise it will be runny. 

If the torta is too firm, let it sit at room temperature for a few minutes before serving to soften slightly.To store it, just put it back in the fridge covered with a plastic wrap or foil – make sure to eat it within a few days though!

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