Preparation info

  • Yield

    2 cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

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 180 degrees, add the tartaric acid and stir it for 30 seconds.

Remove the cream from the stove and continue to