Homemade Mascarpone for Tiramisu
Mascarpone is the base for the cream in tiramisu — make it at home! Mascarpone is an Italian cheese with a delicate, creamy flavor, snow-white color, and soft, spreadable texture. It's made by heating cream to a specific temperature and adding lemon juice. Use it as the base for cake fillings and dessert creams.
Cooking method
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Step 1:
Pour the cream into a heavy-bottomed saucepan. Over low heat, warm it to 160–175°F (70–80°C).
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Step 2:
Add the lemon juice to the cream.
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Step 3:
Warm it over the lowest heat for 7 to 8 minutes, stirring constantly!
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Step 4:
Fold a kitchen towel or piece of linen into two layers and lay it in a colander set over a bowl. Pour the mixture in.
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Step 5:
Tie up the cloth and hang it in a cool place for a full day to drain.
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Step 6:
This amount of cream yields about 530 g (a bit over 1 lb) of mascarpone.
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Step 7:
Store it in a glass container for no more than three days.
- P.S. If you don't have a thermometer: 1. Set the cream over low heat. 2. Wait until bubbles start to form, but don't let it boil! 3. Add the lemon juice. The mixture will gradually thicken and small flakes will form. 4. Return the pan to low heat and warm the mixture for 7 to 10 minutes, stirring constantly. 5. Take it off the heat, let it cool, and whisk it smooth. You should get a creamy, flake-free mass with the consistency of sour cream. 6. Fold a towel or linen cloth into two layers, line a colander with it, and set it over a bowl. 7. Pour in the mixture and hang it for a few hours in a cool place. 8. Store the mascarpone in a cool place for three days. 9. If you're making the cream or dessert the same day, the cheese can be used after 2 to 3 hours. Happy cooking!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon juice - 16 kcal/100g
