shortbread with mascarpone whipped cream and salted caramel.

What to do with leftover mascarpone cheese, a jar of homemade caramel sauce still left from a baby shower (baby now born!!!), and a craving for shortbread? Make one tasty dessert!

Shortbread with Mascarpone Whipped Cream and Salted Caramel


2 1/2 cups flour
1 cup butter (softened)
1/2 cup sugar

1 cup whipping cream
1 cup mascarpone cheese
4 T sugar
salted caramel sauce, for drizzling


To make the shortbread: Preheat oven to 300 degrees.
Cream your butter and sugar. Slowly add the flour until well combined.
Press the mixture into a greased 9×13 pan and bake for 40-45 minutes, until lightly browned.


To make the whipped cream:
Using a stand mixer, whip the whipping cream for about 5 minutes, until soft peaks form.
Add the mascarpone cheese and sugar and continue whipping until combined.

When the shortbread has completely cooled, top with the whipped cream and drizzle with your caramel sauce.
Keep refrigerated.
Note: this was better after a night in the refrigerator! 🙂




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