A sweet dessert grilled cheese that is perfect for dessert. Layered with dulce de leche, mascarpone cheese and raspberry jam.
Is this really a grilled cheese? I guess so. It sorta reminds me of french toast too. In fact as I just typed that I realized as a french toast this would be awesome. I’m going to try that next time 🙂 Now because this sandwich is made of mascarpone, dulce de leche and raspberry preserves it definitely falls into the dessert category. Well it might fall in the sweet breakfast category too 🙂 Wanna know how it taste….awesome! It’s sweet but the mascarpone cuts the sweetness and creates a perfect balance. The recipe called for a cinnamon raisin bread which I used but the bread I bought also had pecans. The nuts added a nice crunch which I thought really rounded out the dessert. Enjoy!!!
The Bianca Dessert Grilled Cheese
A sweet dessert grilled cheese that is perfect for dessert. Layered with dulce de leche, mascarpone cheese and raspberry jam.
Yield: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 can dulce de leche
- 8 ounces Mascarpone cheese, room temperature
- 1 teaspoon vanilla bean paste (or extract)
- 6 tablespoons butter, room temperature
- 8 slices cinnamon raisin bread
- 4 tablespoons raspberry preserves
- Whipped cream for garnish - optional
Source:Grilled Cheese Academy
Directions:
Warm dulche de leche so it becomes spreadable.
Mix mascarpone with vanilla and stir to lighten cheese so it becomes spreadable.
Heat skillet over medium heat. Butter bread slices on one side; place in pan, butter-side down, and grill until golden brown and crisp. Remove from pan and spread 4 slices (unbuttered side) with 1 tablespoon raspberry preserves, 2 tablespoons mascarpone and 1 tablespoon dulce de leche. Top with one piece of toasted bread, buttered and grilled side up. If desired top with more dulce de leche, whipped cream and fresh raspberries.