Mascarpone
An ultra-rich Italian cream cheese containing up to 75% fat, famous as the foundation of tiramisu.
1 Cup Mascarpone = 227g (8 oz) • Fat content: 60-75% milk fat
Mascarpone is an exceptionally rich, double or triple-cream Italian cheese made by coagulating fresh heavy cream with an acid, such as citric acid or tartaric acid. The whey is then drained off, leaving behind a thick, spreadable cheese with a milk fat content ranging from 60% to 75%. This extremely high fat concentration gives mascarpone its luxurious, buttery texture and mild, sweet dairy flavor. It is famous worldwide as the foundational ingredient in tiramisu, where it is whipped with eggs and sugar into a velvety cream. In baking, mascarpone behaves more like butter than standard cream cheese, providing richness and structure to frostings, cake batters, and tart fillings.
Because it is not fermented, mascarpone lacks the sharp tang of American cream cheese or French crème fraîche. It must be handled gently: due to its high fat content, over-whipping mascarpone will cause it to separate and turn into sweet butter, clumping up in frostings.
Over-beating mascarpone in a stand mixer when making frosting. The mechanical heat and friction will break the fat emulsion, turning the smooth cheese into grainy butter clumps.
Originating from the Lombardy region of Italy. Widely available in the deli or specialty cheese section of grocery stores globally.
Essential for tiramisu, rich frostings, fruit tarts, cheese fillings, and enriching pasta sauces or risottos.
Replace 1 cup mascarpone with 1 cup brick cream cheese blended with 1/4 cup heavy cream and 1 teaspoon lemon juice.
Refrigerate and use within 5 days of opening. Mascarpone spoils quickly and should not be frozen.