Blueberry Mascarpone Cobbler I Made It

Blueberry Mascarpone Cobbler

pointsevenout 11 years ago
Recipe by Midgelet: Blueberry Mascarpone Cobbler/saved
A well flavored cobbler. Mine needed just a little more time to set up. I covered it at 45 minutes and lowered the temp as spec'ed. It was very jiggly at 45 minutes. At another 15 minutes it was set and the toothpick came out clean but I should have given it 10 to 15 more minutes, as it fell in the center as it cooled. The perimeter stayed inflated so I think it was just a matter of a little more time. I suggest making the finger test to see if the center of the cobbler springs back when pressed a little instead of the toothpick test.
Fit nicely in a 9x13 casserole dish. Only one piece of one edge thought about spilling over.
Never had Mascarpone before. It tastes like a mild Philadelphia Cream Cheese. If you're looking for a sub and something less expensive the Philly cream cheese should fit the bill. Went to four stores to find the Mascarpone.
I did use only one stick of butter as the recipe mused for next bake but I can't qualify if it helped out the recipe because the middle didn't set up for me.
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frankieanne 11 years ago said:

That looks like it would be a very dense and moist cake! I've had mascarpone one time. I prefer cream cheese - or maybe I am just more used to it.

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pointsevenout 11 years ago said:

When it falls it is a dense cake. The perimeter of the cake was light and tasty. Just have to work out the issues of the center getting set.

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pointsevenout 8 years ago said:

Since posting this review, I have found a recipe for homemade Mascarpone Cheese

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