Marisk Recipe

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Cathryn Rauh


obviously, this started out as an experiment, to see if i could come up with a dairy recipe even i could like! the name is for Mascarpone, Ricotta, and Skyr.
i LIKE this one. i've served it alone, as the base for berries and balsamic, as part of shortcakes, and finally as a spread for some yummy scones!
the flavors are totally discretionary, i love orange and i love ginger, so i try to incorporate them into most of what i make... leave them out if you don't enjoy them. they're suggestions.

pinch tips: How to Fold Ingredients


1 Hr


5 Min


8 oz
mascarpone cheese (1 container)
8 oz
ricotta cheese, low-fat (1/2 container)
5.3 oz
skyr (or greek yoghurt) (1 container)
3-4 oz
2 oz
candied ginger - chopped
2 oz
candied orange peel (1/2 container)
1 dash(es)
orange extract
2 oz
orange rum (optional - to soften craisins)
splenda (or other sweetener) - to taste (i use about 3 1/2 oz of splenda)
2 oz
dried apricots - chopped
1-2 Tbsp
orange zest

Directions Step-By-Step

allow dairy products to warm to room temperature...

chop the ginger, apricots and the candied orange peel, soak the craisins (and apricots, if needed) in orange rum (or other liquor, or extract, as desired)until plump and soft (about 1 hour)
blend, by hand, the ricotta and mascarpone together, adding the skyr (or greek yoghurt), to thin the texture... add the chopped fruits, splenda (and the orange rum, if desired) and the orange extract and zest...
when thoroughly blended, fill clean closed containers with mixture and chill.

can be eaten alone, as spread on muffins or scones, or as part of shortcake, layering over biscuits, topping with fruit and whipped cream.
and and all of the flavors are optional... i love orange and ginger, but this could work with any fruit... you could add chocolate chips (like a cannoli filling)... i'm probably going to try swirling in some fruit curd, sometime, to see if i like that.

About this Recipe

Course/Dish: Other Desserts, Spreads