Grill the peppers for about 5 minutes or until their skins are charred. When cool enough to handle, peel off and discard the skin, and chop the flesh finely.
Using a fork, mash the dolcelatte in a bowl. Stir in the mascarpone and lemon juice, then add the peppers and gherkins. Season with salt and pepper, and serve with crudités or toasted flatbread such as pitta.