If you cannot find mascarpone in your area, here is a recipe to make your own. It does not have quite the creamy consistency of store-bought mascarpone, but it is a good substitute. Tartaric acid is a granular substance often used in wine-making.
Line a mesh strainer with a dish cloth folded over to make a double thickness. Rest the strainer over a bowl, making sure that the strainer does not touch the bottom of the bowl. Set aside.
Heat the cream in a double boiler over medium high heat. When the cream reaches
Remove the cream from the stove and continue to stir for another 2 minutes.
Pour the cream into the lined strainer and refrigerate. When it is cold, cover it with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm. The mascarpone will keep for a week in the refrigerator.
© 1993 Emily Luchetti. All rights reserved.