EASY-TO-EXECUTE DESSERTS

INSTRUCTIONS

Combine 16 oz Marco’s White Cheese Sauce, 4 oz Mascarpone or Cream Cheese, ½ cup Powder Sugar, and ½ tsp Vanilla Bean Paste. Serve this elegant, sweet and salty sauce over a variety of fresh and prepared desserts such as red velvet cake, chocolate tarts, warm brownies, and fresh fruit.

INGREDIENTS

½ cup Marco’s White Cheese Sauce- #7601
16 oz Marco’s Raspberry Habanero Jam- #8980
16 oz refrigerated crescent rolls
16 oz vanilla bean cheese sauce (recipe below)
16 oz cream cheese
1½ cups sugar, separated
1 teaspoon vanilla
½ cup butter


Vanilla Bean Cheese Sauce

​Combine 16 oz Marco’s White Cheese Sauce, 4 oz Mascarpone or Cream Cheese, ½ cup Powder Sugar, and ½ tsp Vanilla Bean Paste.

BAKED SOPAPILLA

INSTRUCTIONS
Heat oven to 350 F.  Mix 1 cup sugar , vanilla, cream cheese and Marco’s White Cheese Sauce to make the filling. Layer the dough and sweet cheese filling in a glass baking dish. Carefully add the second layer of dough, melted butter, and sprinkle remaining sugar. Bake 30 minutes, let cool and refrigerate for easy cutting. Serve over fresh fruit, and drizzle generously with Vanilla Bean Cheese Sauce and Raspberry Habanero Jam.

VANILLA BEAN DESSERT SAUCE

INGREDIENTS

16 oz Marco’s White Cheese Sauce-  #7601
4 oz mascarpone or cream cheese
½ cup powder sugar
½ teaspoon vanilla bean paste