Fabulous recipes for mascarpone buns in 5 variants. You will enjoy!

Would you also like to treat yourself to this fresh cream cheese, which tastes great in desserts?

Then be inspired by our 5 recipes for mascarpone buns.

Prepare traditional tiramisu, carrot cake or luxurious Red Velvet slices.

We also bring you tips on how to playfully make homemade mascarpone.

Enjoy it!

Red Velvet slices with mascarpone frosting

This dessert is incredibly soft, fluffy and topped with the perfect mascarpone frosting. It is an ideal choice if you want to bake something special for a loved one.


For cuts:

  • 250 g cake flour
  • 25 g of unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • ¼ teaspoon salt
  • 200 g of granulated sugar
  • 113 g softened butter, softened
  • 120 ml of vegetable oil
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of vinegar
  • 1 tablespoon red food coloring
  • 160 ml of buttermilk

For the frosting:

  • 60 g of cream cheese
  • 65 g of mascarpone cheese
  • 56 g of softened butter
  • 240 g powdered sugar, sifted
  • 1 teaspoon of vanilla extract


  1. Preheat the oven to 165°C and line a 23 x 33 cm baking tray with baking paper.
  2. In a medium bowl, sift and mix the cake flour, salt, baking soda and cocoa powder and set aside.
  3. Place the sugar and butter in the large bowl of a stand mixer fitted with the paddle attachment.
  4. Mix on medium speed for 1-2 minutes until light and fluffy.
  5. Using a spatula, scrape all the ingredients down the side of the bowl.
  6. Add the oil and mix for another 30 seconds.
  7. Add the eggs, one at a time, mixing until well combined.
  8. Add the vanilla extract and vinegar and mix for another 20 seconds.
  9. Add and mix in red food coloring (liquid or gel).
  10. You will need to add enough food coloring to achieve a deep red color (the amount depends on the type of coloring used).
  11. Add half of the dry ingredients, alternating with half of the buttermilk, and mix on low until just combined.
  12. Add remaining ingredients and repeat.
  13. Pour the batter onto the baking sheet and bake in the preheated oven for 25-35 minutes, until a skewer inserted into the center comes out clean.
  14. Remove from the oven, let cool for 5 minutes, then transfer from the baking sheet to a wire rack to cool completely.
  15. Meanwhile, prepare the frosting. (If you want a thicker layer of frosting, double the amount of ingredients listed in the recipe)
  16. Place the butter in the large bowl of a stand mixer fitted with the whisk attachment.
  17. Beat on medium speed for about 30 seconds until the butter is fluffy.
  18. Add the cream cheese, vanilla and mascarpone and beat for another 20-30 seconds.
  19. Add the sifted powdered sugar, ½ cup at a time, and beat on medium speed until desired frosting consistency is reached.
  20. You may not need to use all the sugar.
  21. If you are not using the frosting right away, store it in the refrigerator.
  22. Spread the frosting on the bun with a spatula and sprinkle with sprinkles or crumbs as desired.
  23. Cut the bun into squares as needed.
  24. If not serving immediately, refrigerate the bun until ready to serve.
Slices with a luxurious mascarpone glaze served on plates with forks.

Soft mascarpone cake

This popular puff pastry is dense, buttery, but at the same time beautifully moist and crispy on the outside. Prepare it with afternoon coffee or tea and you will surely enjoy it!


  • 1 cup room temperature butter
  • 1/2 cup solid vegetable shortening (such as Crisco)
  • 230 g room temperature mascarpone
  • 6 large room temperature eggs
  • 3 cups of white sugar
  • 3 cups plain flour
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of butter extract
  • 1 teaspoon of almond extract


  1. Grease a 25 cm cake pan with solid vegetable fat and sprinkle with granulated sugar.
  2. Preheat the oven to 160 degrees C.
  3. In the bowl of an electric mixer, beat the butter, fat and mascarpone until the mixture is very smooth.
  4. Add the sugar and beat until the mixture is light and fluffy.
  5. Add eggs one at a time, beating after each addition.
  6. Slowly add the flour to the mixture and mix.
  7. Add vanilla, butter and almond extract and mix.
  8. Spoon the dough into the prepared pan.
  9. Bake for 1 hour and 15 to 20 minutes, or until a skewer inserted into the center comes out clean or comes out with a few dry crumbs.
  10. Let cool on a wire rack for 15 minutes, then invert onto a serving tray.
  11. Allow to cool completely.
  12. Serve!
Puff pastry with mascarpone served on a plate.

Get inspired by other recipes for the best cupcakes like grandma’s in 8 great recipes!

Lemon-blueberry slices with mascarpone

A simple bun on a baking sheet with the scent of lemon and the delicious taste of blueberries is absolutely perfect in combination with the mascarpone frosting, which is literally the icing on the cake.


On the bun:

  • 225 g granulated sugar
  • 250 g of plain flour (which you mix with 2 teaspoons of baking powder and a teaspoon of salt)
  • 1 teaspoon of baking powder
  • 4 large eggs
  • 225 g butter, room temperature
  • 3 spoons of milk
  • zest from 1-2 lemons, depending on size
  • 250 g blueberries (150 g for the dough + 100 g for sprinkling)

For the frosting:

  • 250 ml deluxe cream
  • 225 g of mascarpone
  • 100 g of granulated sugar
  • zest of 1 lemon


  1. Preheat the oven to 160°C.
  2. Line a rectangular baking tin (30cm x 23cm) with baking paper.
  3. Put all the dry ingredients in a large bowl and make a well in the mixture with the back of a spoon.
  4. Add the eggs, butter, milk and lemon zest and beat with a hand mixer until well combined, about 2 minutes.
  5. Gently mix in 150 g of blueberries.
  6. Pour the mixture into the lined tin, place in the oven on the middle rack and bake for 35 minutes until the bun is golden on top.
  7. Let cool completely.
  8. Whip the cream until stiff peaks form.
  9. In another bowl, beat the mascarpone with the icing sugar until smooth.
  10. Gently fold the whipped cream into the mascarpone mixture.
  11. Spread on the cooled bun.
  12. Sprinkle the remaining blueberries and lemon zest over the cake and cut into squares.
Slices decorated with mascarpone glaze, fresh blueberries and lemon zest served on a plate.

Tiramisu with homemade mascarpone

A delicious non-alcoholic version of tiramisu that is rich, decadent and not too sweet. In addition, here we bring you a recipe for homemade mascarpone, which you can prepare if you cannot find this fresh cream cheese in the store.


For tiramisu:

  • approx. 340 g of ladyfingers pastry sponges
  • 1 and 1/2 cups cream (see recipe below)
  • 500 g mascarpone
  • 1 and 1/4 cup whipping cream
  • 2 cups very strong coffee or espresso, chilled
  • 2 tablespoons of unsweetened cocoa powder

For the cream:

  • 1 cup whole milk
  • 1 vanilla bean, seedless
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 tablespoons of butter

For homemade mascarpone:

  • 1 and 1/2 tablespoons of lemon juice
  • 3 cups heavy whipping cream


  1. If you want to make mascarpone at home, prepare it a day or two in advance.
  2. Bring the cream almost to a boil.
  3. Simmer gently for 3 minutes.
  4. Stir in the lemon juice and then simmer for another 3 minutes.
  5. Set aside to cool to room temperature.
  6. Line the strainer with 3 layers of cloth and place on a deep dish.
  7. Pour the cooled cream mixture through a strainer.
  8. Cover and refrigerate overnight.
  9. The next day, when the cheese is very thick, transfer it to a covered container and refrigerate until ready to use.
  10. One to two hours before preparing the tiramisu itself, make the cream.
  11. In a medium bowl, whisk together the egg yolks, sugar and flour.
  12. Set aside.
  13. Heat the milk with the vanilla pod in a small saucepan.
  14. Get rid of the vanilla pod and the shell that appears on the surface of the milk.
  15. Whisk the milk a little at a time into the yolk mixture.
  16. Do this slowly to avoid heating the eggs too quickly or they will start to cook in the hot liquid.
  17. Strain the milk and egg mixture back into the saucepan.
  18. Bring to a boil over medium heat, stirring constantly to thicken the mixture nicely.
  19. Remove from the heat and stir in the butter.
  20. Place a piece of plastic wrap directly on the surface of the resulting cream and set aside to cool to room temperature.
  21. By hand or with a mixer, beat the mascarpone for a minute until it softens and lightens.
  22. Add the cooled cream and mix until well combined.
  23. Set aside.
  24. Prepare the whipped cream.
  25. Whip the heavy cream with an electric mixer (or a food processor with a whisk attachment) until stiff peaks form.
  26. Set aside.
  27. Prepare all the ingredients and start the tiramisu.
  28. Prepare a deep mold 28 x 18 cm (or 23 x 23 cm).
  29. Keep cheese mixture, whipped cream, biscuits and a bowl of coffee nearby.
  30. One by one, dip the biscuits into the coffee and arrange them in a single layer in the mold.
  31. Spread half of the cheese mixture over the sponges and then pour half of the whipped cream over it.
  32. Repeat to create a second layer.
  33. Dust the top of the tiramisu liberally with cocoa powder (it is easiest to sift the cocoa through a small sieve).
  34. Before serving, cover the mold with plastic wrap and refrigerate for at least 4 hours.
A piece of traditional tiramisu with mascarpone on a plate with a fork.

If you liked this luxurious dessert, then you will certainly be pleased with the following tiramisu recipes , according to which you can prepare both the traditional version and its popular variations.

Carrot cake with mascarpone frosting

Try this delicious recipe for a classic carrot cake topped with mascarpone cream frosting. You only need simple ingredients that you can probably find in your pantry and it only takes 25 minutes to prepare and 50 minutes to bake. Enjoy your meal!


  • 2 cups plain flour
  • 2 cups of white sugar
  • 1 and ¼ cups of vegetable oil
  • 2 cups finely grated carrots (about 4-5 medium carrots)
  • 4 room temperature eggs
  • 2 and ½ teaspoons of baking powder
  • 3 teaspoons of cinnamon
  • 1 teaspoon of ground ginger
  • ½ cup chopped walnuts (optional)
  • 2 teaspoons of baking soda
  • pinch of salt

For the frosting:

  • 2 cups mascarpone
  • 2 cups whipping cream
  • 2-4 tablespoons of granulated sugar (add more if you like a sweet icing)
  • 1 teaspoon of vanilla extract
  • pinch of salt


  1. Preheat the oven to 180 degrees C.
  2. Grease a rectangular baking sheet with butter.
  3. In a large bowl, combine the eggs and sugar and mix on medium speed.
  4. Stop when the eggs and sugar are nicely combined (2-3 minutes).
  5. Mix in flour and oil alternately – add about ½ cup of flour, then ½ cup of oil, and so on until both flour and oil are used up.
  6. Add the finely grated carrot, baking powder, cinnamon, ginger, baking soda, and salt and mix on low to medium speed until well combined.
  7. Finally, add the walnuts and stir until combined.
  8. Pour the mixture into the prepared mold and bake for 50 minutes.
  9. While the cake is baking, wash the bowl and prepare the frosting.
  10. Prepare the frosting by placing the mascarpone and icing sugar in a mixing bowl and mixing for a few minutes.
  11. Add the vanilla extract.
  12. Slowly add the whipping cream and continue mixing.
  13. Add the cream to achieve the consistency of the frosting.
  14. You may not even need 2 cups.
  15. Spread the frosting on the cooled bun and serve.
A piece of carrot bun on a plate with a fork, decorated with mascarpone and hazelnut topping.

And how did the buns turn out for you? Show us off in the comments, we’ll be looking forward to it!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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