Coeur a la cremesicle from The Washington Post by Cathy Barrow

  • mascarpone cheese
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    You'll need a 7-inch, 15-ounce heart-shaped perforated mold (with drainage holes on the bottom) or a 6-inch fine-mesh strainer. See recipe directions for making your own mascarpone cheese. Chill overnight to 3 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    You'll need a 7-inch, 15-ounce heart-shaped perforated mold (with drainage holes on the bottom) or a 6-inch fine-mesh strainer. See recipe directions for making your own mascarpone cheese. Chill overnight to 3 days.

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