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

Related terms

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