Crema di mascarpone

Mascarpone cream

Preparation info

  • Makes about

    500 ml

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a lovely, thick and rich cream to serve with dessert. You can add a little more sugar if you prefer a sweeter cream.


  • 250 ml (1 cup) cream
  • 2 tablespoons caster (superfine) sugar


Put the cream into a bowl with the sugar and the vanilla, and whip lightly until it just begins to thicken. Gently whisk in the mascarpone, taking care not to overbeat it. You may adjust the consistency by adding more cream or mascarpone. Use immediately or cover, and store in the fridge, but give another whisk before serving.