Lemon Mascarpone Pudding

  • Yield 12 servings

For the Pudding Hollow Contest in 2006, Peter Beck of Hawley, Mass., created a rich and creamy mascarpone pudding covered with lemon curd.

Mark Boughton Photography / styling by Teresa Blackburn


1 (8-ounce) container mascarpone cheese
6 ounces cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup heavy cream, whipped
Lemon curd:
3 eggs
1 to 3 cup fresh lemon juice
3/4 cup sugar
4 tablespoons unsalted butter, softened and cut
into small pieces
1 tablespoon grated lemon rind
24 vanilla wafer cookies


  1. To prepare the filling, beat mascarpone, cream cheese, sugar, sour cream, lemon rind, and vanilla and lemon extracts in a large mixing bowl until smooth. Fold in whipped cream.
  2. To prepare the curd, whisk eggs, lemon juice and sugar in a stainless steel bowl over a pot of simmering water. Cook, whisking constantly, 10 minutes or until thick. Remove from heat and if necessary strain to remove any lumps. Whisk in butter and lemon rind; cover with plastic wrap and cool to room temperature.
  3. To prepare the crumbs, place cookies in a food processor; pulse to make fine crumbs.
  4. Layer curd, crumbs and filling in 12 (4-ounce) parfait glasses, using about twice as much filling as curd; repeat layers.

Note: To prepare this pudding in a souffle dish, melt 1⁄4 cup butter and add to cookie crumbs. Press mixture into the bottom of a 2-quart souffle dish. Bake 10 minutes in a 350F oven. Cool. Spoon prepared filling over crust, smooth top, cover with plastic wrap, and refrigerate until cold. Spread room temperature curd over top of filling.

Recipe by Peter Beck of Hawley, Mass.



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