Bourbon Caramel Mascarpone Dip
User Reviews
5
Bourbon Caramel Mascarpone Dip
Description
This dip combines a house-made bourbon caramel sauce with mascarpone cheese to create a creamy dessert dip. The caramel is made by cooking brown sugar, bourbon, butter, heavy cream, vanilla, and salt over medium-low heat until bubbling and slightly thickened, then cooled to thicken further. The mascarpone cheese is whipped with powdered sugar and vanilla until smooth and spread in a pie dish, then chilled to set slightly.
Once the caramel is near room temperature, it is poured over the mascarpone layer and chilled again. Finally, coarsely chopped roasted salted cashews are sprinkled on top with a pinch of cinnamon for extra flavor and texture. The dip is best served with crisp Granny Smith apple slices, providing a refreshing tartness to complement the dip's rich sweetness.
This dessert is perfect for sharing and offers a comforting combination of creamy, nutty, and boozy caramel notes. The refrigerated chilling times allow the flavors to meld and the dip to firm slightly for easy serving.
Ingredients
bourbon caramel
- 1 cup brown sugar
- 1/3 cup bourbon
- 1/4 cup butter unsalted
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
dip
- 12 ounces mascarpone cheese softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup bourbon caramel
- 3/4 cup roasted salted cashews, coarsely chopped
- cinnamon for sprinklng, a pinch
- 4 apple sliced, Granny Smith variety
Instructions
bourbon caramel
- Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools!
dip
- While the caramel is cooling, stir together the mascarpone cheese, sugar and vanilla extract until combined and smooth. Spread it in an 8 or 9-inch pie dish. Place it in the fridge for 30 minutes. By this time, the caramel should be close to room temperature. Pour the caramel on top of the mascarpone layer and place it back in the fridge for 1 hour.
- After 1 hour, sprinkle the cashews on top. Add a sprinkle of cinnamon. Drizzle on the extra caramel if you'd like. Serve with sliced apples!
User Reviews
Overall Rating
5
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