What Is Mascarpone Cream

Mascarpone cheese is often combined with cream in desserts and sauces.

Mascarpone, a rich soft cheese originating in Italy and Italian cuisine, combines well with liquid cream to form thinner or whipped and fluffy mascarpone creams for use in baked or chilled desserts, and even in savory sauces for main dishes. The balance of semisolid cheese and liquid cream, and treatment by whipping the cream or warming the mixture to melt it makes the difference in texture, but the rich taste of mascarpone is a constant across all mascarpone creams.

Fluffy Base For a Tart

For the fluffiness of whipped cream, but enough body to fill the bottom layer of a tart and support a topping of fruit, beat three parts mascarpone with one part well-chilled heavy cream and sugar until stiff peaks form.

Saucy Topping

For an elegant sauce to drizzle over a molded or baked dessert, whisk three parts cream with two parts mascarpone, plus sugar and flavorings.

Go Savory

After reducing cream by about half, stir in an amount of mascarpone equal to the original measure of the cream. Add the flavor of wine and savory vegetables such as shallots by cooking them down first, and add herbs with the mascarpone.

Tags: liquid cream, mascarpone creams, parts mascarpone, three parts