Total time: 15 min
Difficulty: Low
Serves: 2–4
By: Editorial Team
Introduction
Mascarpone cheese originated in Italy, where it’s known as prodotto agroalimentare tradizionale. It’s a type of acid-set cream cheese, made with just two simple ingredients: heavy cream and a type of acid (usually citric or tartaric acid). In this recipe, lemon juice is used for accessibility and simplicity.
The heavy cream is heated, then lemon juice is added to thicken it. Once thickened, the mixture is drained using a clean tea towel to remove excess liquid. The result is a rich, creamy cheese with a taste and texture similar to cream cheese, ricotta, or crème fraîche—perfect for both sweet and savory dishes.
What is Mascarpone Cheese?
Mascarpone cheese is not the same as mascarpone cream.
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Mascarpone cheese is a pure dairy product made from heavy cream and acid.
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Mascarpone cream is a dessert preparation made by whipping mascarpone cheese with eggs and sugar.
Mascarpone is most famously used in tiramisu, but its high fat content and rich, velvety texture make it perfect for a wide variety of recipes.
Recipes That Use Mascarpone
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Mascarpone cheese biscuit cake
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Peach and mascarpone ice cream
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Semifreddo with mascarpone cheese and hazelnut cream
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Strawberry and mascarpone cake
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Cream with coffee and mascarpone cheese
