Mascarpone recipe | Gourmet Traveller recipe (2024)

FAQs

What's the difference between mascarpone cheese and mascarpone cream? ›

The difference between mascarpone cheese and cream is mascarpone cream is made from mascarpone cheese, eggs, and sugar that are whipped together. The result is the whipped topping that's used to make tiramisu.

Mascarpone can be used in savoury and sweet dishes. It is good for stirring through savoury sauces to thicken and add a distinct rich flavour. Serve it with fresh fruit, use it in cheesecakes, as a cake filling, or as a topping for desserts.

However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.

The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang. Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

Can I Use Cream Cheese as a Mascarpone Substitute? Yes, cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture.

Keep refrigerated 0°C to +5°C. Not suitable for freezing. Once opened, consume within 3 days.

Mascarpone cheese isn't very good to eat by itself (imagine eating a spoonful of butter), but it is perfect to use as an ingredient for savory and dessert recipes alike. Next time you want to try out a recipe calling for mascarpone cheese, give this recipe a try!

Straight up: Spoon some Mascarpone into a small bowl, drizzle with honey, and scatter some fresh fruit on top. This creamy and buttery cheese also makes a great dip for strawberries, raspberries, or any other seasonal fruit.

Philadephia cheese has a more acidic taste and a consistency that make it suitable for cheesecake but absolutely not for tiramisu. Its very easy to make mascarpone at home (500g fresh cream, 10g lemon juice and 82 degrees centigrade) so look up one of the dozens of recipes and don't try to substitute it.

Why is my tiramisu so watery? ›

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Ensure the coffee is cool as it can cause the sponge fingers to absorb too much liquid and it will disintegrate. Also… Be quick, submerge for 3- seconds total. Any longer and it will go too soggy and fall apart.

Mascarpone has a one-of-a-kind silkiness and a milky flavor profile but ricotta cheese, cottage cheese, full-fat cream cheese, and Requeson cheese are all similar to mascarpone cheese.

Full-fat greek yogurt is another great substitute for mascarpone cheese. Like sour cream and crème fraîche, greek yogurt is cultured, giving it a tangy flavour. Keep in mind that yogurt tends to separate when heated to high temperatures, so I do not recommend using this in a recipe that will be cooked in the oven.

8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Our answer. Mascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavour.

Crème Fraîche and sour cream bring unique tastes and handle heat like pros. Then there's ricotta, Mascarpone's flavor buddy, perfect for cheesecakes and spreads. Cream cheese, Greek yogurt, and cottage cheese are also the go-to for rich textures.