Mascarpone recipe | Gourmet Traveller recipe (2024)

FAQs

What if I don't have enough mascarpone for tiramisù? ›

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.

Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.

A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.

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.

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.

Mascarpone lends a subtle tang and creaminess to tiramisu, but I by far prefer the smooth and subtle flavor that ricotta gives it. This is a tiny change, but it makes all the difference in the world. It's what makes this ricotta tiramisu just a bit special.

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

The taste of mascarpone is similar to that of cream cheese, ricotta cheese, creme fraiche, or clotted cream, but with a little more sweetness and acidity. This makes it a versatile cheese for both sweet and savory dishes.

Mascarpone and Cream cheese can be interchangeable in some recipes, including cheesecake. If you want a tangy flavored cheesecake, you should use Cream cheese, but if that flavor isn't necessary, either cheese can be used.

Check the "use by" date on the package for storage time, but it's generally a week. Mascarpone tends to go bad quickly, so use an open container within a few days; return any unused portion to the fridge with the lid tightly sealed. If it develops mold or if its aroma or color is off, discard the entire package.

Can you freeze a tub of mascarpone cheese? ›

Yup, mascarpone freezes OK, just be sure to whip it thoroughly after you defrost it and it should be fine.

If you accidentally over-whip the mascarpone and it turns grainy, you can rescue it by folding in a splash of cream until it smooths out again. You can use it right away or cover and refrigerate it for up to 2 days or so.

Mascarpone cheese: Adds extra creaminess (it's my secret for the best cheese lasagna). If you need to, you can substitute more ricotta cheese or make your own mascarpone by beating 8 ounces of cream cheese with 1/4 cup of heavy cream until smooth and creamy. Parmesan cheese: Provides a salty, savory flavor.

A cannoli is typically filled with a sweet filling that's made out of ricotta — according to tradition, at least. However, some people choose to use mascarpone instead because it's thicker, higher in fat and easier to control.

Mascarpone can be frozen for up to four months, depending on the quality of the cheese. Freezing it properly ensure it remains fresh and delicious.

Try mascarpone, which some people describe as "Italian cream cheese." Although that's not completely accurate, they do perform similarly in recipes. Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting.

Mascarpone is one of the best substitutes for heavy cream because it's so easy to use — you just have to use it in a 1:1 ratio. Simple! Now you just have to think about the consistency you want as your end goal because mascarpone can be quite stiff and thick.