Mascarpone Pudding

Photos by House of Stills

Do you ever want to impress your guests with a decadent dessert, but don’t feel like investing the time that it usually takes to put together a gourmet decadent dessert? Ya… me neither… Enter: Mascarpone Pudding.

This recipe was honestly created because I needed to use a tub of mascarpone cheese that I had in my fridge and that was about to go bad. I also just so happened to have people coming over and no dessert planned. I wanted to make use of the rich creaminess of the mascarpone to try my hand at something different. And let me tell you, I was not disappointed with the outcome… And neither were my guests, for that matter. The “oohs” and “ahs” I heard while they were devouring their individual portions convinced me that this recipe was a keeper.

It’s excellent year-round, and I find that when I make it over the holidays, adding an extra sprinkle of cinnamon, gives it a seasonal kick!

Enjoy! XX

Mascarpone Pudding

Course Dessert
Cuisine Italian
Servings 6 people


  • ½ cup sugar
  • 1 ½ tbsp cornstarch
  • 1 cup whole milk
  • 3 egg yolks whisked
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon plus extra for garnish
  • 2 cups mascarpone cheese


  • Using a small mixing bowl, whisk the sugar with the cornstarch until combined.
  • In a small saucepan, combine the milk with the sugar and cornstarch mix over medium heat, whisking until it comes to a simmer.
  • When the milk starts to simmer, slowly pour it over the eggs and whisk constantly.
  • Continue to whisk until all the milk is poured onto the eggs, then return the whole mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly until the mixture begins to boil (it will start to bubble from the center – 2-3 mins).
  • Remove the saucepan from the heat and whisk in the vanilla, cinnamon and mascarpone cheese.
  • Mix until entirely combined and the consistency is completely smooth.
  • Place six small bowls or mini ramekins onto a tray or baking sheet with edges.
  • Pour the pudding mixture evenly into the bowls or ramekins.
  • Cover the tray with plastic wrap and refrigerate until cool and somewhat set, at least 1 hour, but best overnight.
  • Garnish with toppings of your choice (suggestions: fresh berries, freshly whipped cream).
Keyword Pudding