Mascarpone recipe | Gourmet Traveller recipe (2024)

FAQs

Is mascarpone cream cheese the same as mascarpone? ›

Mascarpone vs.

Mascarpone is categorized as a cream cheese, but it is different than what we know as “cream cheese” in America. Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten.

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.

Although this is also how ricotta is made, mascarpone is much smoother and creamier. It's such a good heavy cream substitute because it has a similar fat content — mascarpone contains at least 44% fat (but up to 75%!) and heavy cream contains between 36% and 40% fat.

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.

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

No mascarpone and cream cheese are not the same, they are both dairy-based and do have some similarities but they are made in different ways. They have a similar texture so can very often substitute each other but Philadephia is more savory while mascarpone is milkier in taste.

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.

You can safely freeze mascarpone for a few months, but it will affect the texture, and it might separate when you defrost it. It's best for use in cooked dishes.

Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors. It may overpower milder ingredients.

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.

What is mascarpone cheese good for? ›

But the uses for mascarpone extend past the sweet realm: Finish pasta sauces with a dollop of the stuff for extra silkiness, or add it to lasagna for an ultra-creamy, velvety filling. We even have instructions for making your very own mascarpone cheese—it's easier than you might think.

What Is Mascarpone? Mascarpone, also known as Italian cream cheese, is a rich, spreadable cow's milk cheese with an especially high percentage of butterfat. Mascarpone is a Renaissance-era invention from the Lombardy region of Northern Italy, and a staple ingredient in Italian desserts like tiramisu.

Full-fat Greek yogurt can be a fantastic substitute for mascarpone cheese in various recipes. Its thick and creamy texture closely resembles that of mascarpone, making it an excellent alternative for those looking to reduce their calorie or fat intake.

Best Mascarpone For Tiramisu

Here in Italy there are quite a few brands that produce mascarpone cheese but without a doubt the best and my first choice above all others is Santa Lucia produced by Galbani. I was truly over the moon to find out that you have no excuses here, cause Amazon.com has this very brand.

mascarpone, an Italian cream cheese. Mascarpone is one of Italy's most distinguished cheeses. Some believe its name originates from the Spanish words for “better than good,” though it more likely derives from the Lombard word for ricotta, mascherpo; the cheese's name is locally spelled mascherpone.

Mascarpone cheese is usually found in the cheeses section or aisle of the grocery store or supermarket.

The butterfat separates from the water content and coagulates, rather than curdles. Mascarpone, therefore, achieves a rich, smooth, hom*ogenous texture that is closer to freshly churned butter or a soft brie than the fluffy curds of its cousin ricotta.