Mascarpone

An ultra-rich, soft Italian cream cheese with a mild, slightly sweet flavor and almost no tang. The base of tiramisu. Thicker and richer than cream cheese; don't substitute 1:1 without adjusting for the difference in tang and fat.

Mascarpone

Used for

  • tiramisu
  • pasta sauces
  • frostings
  • spreads

In the kitchen

  • Bring to room temperature before whipping. Cold mascarpone can seize and turn grainy.
  • Fold gently rather than beating vigorously.
  • Whisk briefly with sugar for a quick dessert filling.

Picking it at the store

  • Whip briefly and gently. Overbeating makes it split and turn grainy, unlike cream cheese which is more forgiving.
  • Use within a few days of opening; it's higher in moisture and fat than cream cheese and turns sour faster.

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