Prep 5 mins
Cook 0 mins
Ok, it's not perfect but it's so close that no one noticed a difference in my tiramisu. Mascarpone costs about four times as much as these ingredients at our local markets. Give it a try if you face the same costs and I doubt you'll have any regrets. The yield is almost 2 lbs. and of course a half recipe is right at a pound. Prep time doesn't include the hour or so needed for ingredients to reach room temp.
- Allow cream cheese and butter to reach room temperature.
- Beat until the butter is incorporated, add whipping cream and beat just until thoroughly blended.
- If you need to store leftover "mascarpone", keep refrigerated in tightly sealed containers filled as full as possible.
- On partly filled containers, putting a layer of plastic wrap directly on the cheese before sealing keeps it fresh longer.
Fabulous in tiramisu and so EASY to make!!
Perfect..although not sure what Mascarpone cheese is like..this made my Lemon Tiramisu outstanding..Thanks will used this recipe again..
Thank you Thank you! I used this as marscapone cheese is outrageous in expense and I had to make 2 of these for Easter dinner desserts. What a pocketbook saver and tasted fabulous! I used this with Recipe #11180. Wonderful.