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House Of Wisconsin Mascarpone With Crisp Dried Cranberry And Pecan Roof



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4 - 6 oz. semi-sweet chocolate, chopped
8 oz. heavy cream
1/4 cup pastry cream
1/4 cup Wisconsin Mascarpone cheese
1/8 cup praline paste
1 oz. whipped cream
1 oz. dried cranberries, finely chopped
1 1/3 oz. toasted pecans, finely chopped
2 tbsp. sugar
2 tbsp. flour
1 1/3 oz. butter
2 tbsp. dark corn syrup
2 tbsp. bourbon, to soak the dried cranberries


  1. 1
    Ganache House Frame: Melt chocolate in a double boiler. Whip 8 oz. heavy cream to soft peaks. Fold chocolate quickly into cream; pipe with a small round tip into a regular 2"x4" frame, two levels high. Refrigerate until firm.
  2. 2
    Filling: Mix all ingredients such as pastry cream, mascarpone cheese, praline paste and whipped cream, except whipped cream, until smooth. Fold in cream; cool.
  3. 3
    Roof: Melt butter, 2 tbsp. sugar and syrup in a double boiler; add nuts and cranberries (soaked in bourbon). Fold in flour; spread on parchment paper into 4"x4" squares. Bake at 350°F until lightly browned; form over a triangular mold to form a roof shape.
  4. 4
    To assemble house, place ganache frame on a plate. Fill with praline cream; top with prepared roof.

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cuisines North & South American
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