Recipe: Mascarpone Cheese

Mascarpone is a light and fluffy soft cheese that is traditionally used to make tiramisù and cannoli. Alternatively, mascarpone is delicious mounded in a bowl and topped with fresh fruit.




  1. In a double boiler, gently heat cream to 190°F. Use a thermometer to avoid overheating.

    Heat cream for Mascarpone Cheese to 190°F.
  2. While cream is heating, dissolve tartaric acid in 2 Tbsp. of water.

  3. Once the cream has reached 190°F, remove from heat and add the tartaric acid solution. Whisk thoroughly into the cream for 30 seconds.

    Whisk thoroughly into the cream for 30 seconds.
  4. Allow the cream mixture to sit for 5 minutes, stirring occasionally. The cream will thicken to a consistency similar to farina and should coat the back of the spoon.

  5. Place a colander in a bowl and line the colander with sterile butter muslin or a sterile tea towel. Pour the coagulated cream into the cloth and let the whey drain for 1 to 2 hours or until the desired consistency is achieved. Spoon the mascarpone into a storage container and place in the refrigerator to chill. As it chills it will continue to thicken a bit. While mascarpone should be consumed within a day or two for optimal flavor, it can be stored in the refrigerator for up to a week.

    Mascarpone Cheese is ready to be consumed.