Serve with a richly brewed Espresso or a brewed deeply roasted bean coffee after dinner for a wonderful experience.
Very good to serve at receptions, teas, and special events during the summer and spring months of warmer weather.
Where To Get Mascarpone:
Unfortunately, mascarpone isn't always available at your neighborhood supermarket. General
instructions for hunting down mascarpone in your area include checking with gourmet shops or large
chain grocery store delicatessens or select cheese areas. You can also check the Yellow Pages for
Italian delicatessens and markets.
How YOU Can Make Mascarpone
For those who wish to create their own mascarpone, there are several ways to go about it.
In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of
mascarpone. You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white
wine vinegar (or lemon juice).
1.Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of
2.Add water to the pan and place the bowl in the pan so that the bowl touches the surface of
the water but still sits firmly on the rim of the pan.
3.Remove the bowl, place the pan on medium heat, and bring the water to a boil.
4.Place the cream in the bowl and place over the boiling water.
5.Adjust the heat under the pan to medium, and heat the cream, checking the temperature often
with an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally.
6.Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
7.Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
8.Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
9.Set the curds into the strainer.
10.Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic
11.Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
12.Store in the refrigerator in a tightly covered container.
13.Use within 3 to 4 days.
How To Substitute For Mascarpone
Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese
as successful substitutes by whipping the cheese until it is smooth.
Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted
the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3
tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese
with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon
cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4
cup cream (or Montrachet).