Mary's Kitchen Mtl

06/24/2026

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06/24/2026

Mascarpone Custard Cream~
Silky, rich and incredibly versatile, this mascarpone custard cream is the perfect cream for any dessert. Made with a luscious homemade custard and blended with creamy mascarpone cheese, it has a smooth, velvety texture and a delicate vanilla-lemon flavor that elevates every bite.
Whether you’re filling layer cakes, cream puffs, éclairs, pastries, tarts, or simply serving it with fresh berries, this cream adds a luxurious touch to any sweet creation. It’s rich without being heavy, creamy without being overly sweet and holds its shape beautifully, making it ideal for both everyday desserts and special occasions.
The combination of silky custard and mascarpone creates a perfectly balanced cream that is light, smooth and irresistibly delicious. Once you try it, you’ll find yourself reaching for this recipe again and again. 💛
Ingredients:
* 520 ml whole milk (2¼ cups)
* 5 large egg yolks
* 150 g granulated sugar (⅔ cup)
* 50 g cornstarch (⅓ cup + 1 tbsp)
* Peel of 1 lemon
* 5 ml vanilla extract (1 tsp)
* 200 g mascarpone (¾ cup + 2 tbsp)
Method:
1. Place a medium bowl in the freezer to chill.
2. In a small saucepan, heat the milk and lemon peel over medium heat until steaming. Do not boil.
3. In a separate medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
4. Once the milk begins to steam, remove the lemon peel and stir in the vanilla extract. Gradually add the hot milk to the yolk mixture in three additions, whisking continuously until smooth and fully incorporated.
5. Place the saucepan over medium heat and cook, whisking continuously, until the custard thickens.
6. Remove from the heat and continue whisking for a few seconds until smooth.
7. Transfer the custard to the chilled bowl and whisk until glossy and silky.
8. Cover with plastic wrap, ensuring it touches the surface of the cream to prevent a skin from forming.
9. Refrigerate for at least 4 hours, or until completely chilled.
10. Before using, remove the plastic wrap and whisk the chilled custard until smooth. Add the mascarpone and whisk until smooth, creamy and well combined.
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06/24/2026

Pan di Spagna (Sponge Cake) filled with silky mascarpone custard cream. 🍰
The layers of pan di Spagna are lightly moistened with a mixture of 2 parts liqueur and 1 part water (or with liqueur alone), making the cake wonderfully soft, flavorful, and melt-in-your-mouth delicious.
I shared the recipe for this classic Italian cake in my previous post.
Stay tuned! I'll be sharing the full recipe for my creamy mascarpone custard cream in my next post, so you can recreate this beautiful Italian dessert at home. 💕
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06/22/2026

Many of you have seen my classic Pan di Spagna recipe made without baking powder. Traditionally, baking powder isn’t needed because the eggs and sugar are whipped for 20 minutes, creating a light, airy foam that triples in volume and provides all the lift the cake needs.
So why did I add 1 teaspoon of baking powder to this version?
It simply acts as a little extra insurance. While the whipped eggs remain the primary leavening agent, the baking powder provides a gentle boost during baking, helping the cake rise consistently and making the recipe a bit more forgiving if the batter loses some air while folding in the flour.
The result is still a beautifully light, fluffy and delicate sponge cake with the classic Pan di Spagna texture.
If you whip the eggs and sugar properly and fold the flour in gently, you can absolutely make this cake without baking powder. I included it in this version to give home bakers a little extra confidence and an added guarantee of a beautiful rise every time.
Happy baking! 💕
Ingredients:
•6 large eggs, room temperature
•1 c. (200g) granulated sugar
•1 1/2 c. (200g) a-p flour, sifted
•1 tsp. (5g) baking powder, sifted
•1 tsp. (5ml) vanilla extract
•zest 1 lemon
•softened butter for greasing
Method:
1. Preheat oven to 350F/177C.
2. Line bottom of a 9-inch (22.86cm) Springform pan with parchment paper. Grease base and sides of pan with softened butter. Place parchment paper on the bottom and around the pan, leaving about 2 inches above the rim. This will create a beautiful rise.
3. Add eggs to stand mixer bowl. Attach whisk. Beat on medium speed. Add sugar in gradually while beating.
4. Add lemon zest and vanilla extract.
5. Increase speed to high and beat for 20 minutes until creamy pale, fluffy and tripled in volume.
6. Sift flour, add in three additions. Fold in gently with rubber spatula. Blend slowly from bottom to top and around bowl.
7. Include the baking powder with the last addition of flour. Once all blended, batter should write.
8. Pour gently inside prepared pan.
9. Bake for 40-45 minutes.
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06/16/2026

Pizza Dough Recipe (Makes 2 Pizzas)
Ingredients:
* 500 g (4 cups) all-purpose flour
* 375 ml (1½ cups + 1 tbsp) lukewarm water
* 6 g (2 tsp) dry yeast
* 15 ml (1 tbsp) extra virgin
olive oil
* 9 g (1½ tsp) salt
Instructions:
1. Combine all the ingredients in a large bowl and mix with hand until a dough forms.
2. Cover and let the dough rise until doubled in size.
3. Divide the dough into 2 equal portions.
4. Shape each portion into a pizza and add your favorite toppings.
5. Bake in a preheated 425°F (218°C) oven for 20–30 minutes, or until the crust is golden and the toppings are cooked.
Enjoy! ❤️
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06/11/2026

Rustic Zucchini Flatbread (Zucchini Scarpaccia)💚
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06/06/2026

🎵 Quick Update!
I had to repost this video due to a music copyright claim, so I’ve replaced the audio and it’s back for you to enjoy! 💕
Thank you so much for watching, liking, sharing, and supporting Mary’sKitchenMtl. Your encouragement means the world to me! ❤️
🍌 My Delicious Banana Bread recipe is now LIVE on YouTube!
Moist, soft, perfectly sweet, and packed with homemade goodness, this is one of those recipes you’ll want to bake again and again.
If you’re looking for an easy banana bread recipe made with simple ingredients and incredible flavor, this one is for you! 💛
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06/02/2026

Made with love… literally! ❤️
When I cut into this banana bread, I discovered a tiny heart hidden inside the crumb. A sweet reminder that the best recipes are made with simple ingredients and lots of love. 🍌🍫💛
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06/01/2026

Delicious Banana Bread 🍌
A moist, wholesome banana bread with crunchy walnuts and pockets of semisweet chocolate.
Yield:
1 loaf (8–10 slices)
Ingredients:
* 2 large ripe bananas, mashed
* 1 tsp (5 ml) vanilla extract
* 1/3 cup (80 ml) avocado oil OR oil of choice, + 1 tbsp (15 ml) for greasing the loaf pan
* 1 large egg, room temperature
* 1/2 cup (60 g) chopped walnuts, + extra for topping
* 1/2 cup (85 g) semisweet chocolate chips, + extra for topping
* 1½ cups (188 g) all-purpose flour
* 1/2 cup (90 g) coconut palm sugar
* 2 tsp (10 g) baking powder
* 1/2 tsp (3 g) salt
Instructions:
1. Preheat the oven to 350°F (177°C).
2. In a medium bowl, add the flour, coconut palm, sugar, baking powder, and salt. Whisk until well combined. Set aside.
3. In a large bowl, mash the bananas. Add the egg, vanilla extract and oil. Whisk until smooth and well combined.
4. Stir in the chopped walnuts and chocolate chips.
5. Add flour mixture and mix until just combined. Do not overmix.
6. Grease a loaf pan with extra virgin olive oil. Pour the batter into the loaf pan and smooth the top. Add extra walnuts and chocolate chips over the top.
7. Bake for 50 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 60 minutes before transferring to a wire rack to cool completely.
📌Tips:
* Use very ripe bananas for the best natural sweetness and flavor.
* Store in an airtight container for up to 3 days, or refrigerate for longer freshness. Enjoy! 💛
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