Homemade Mascapone
Homemade Mascapone
With just two ingredients, you’ll have the creamy, luxurious base for one of my favorite desserts: Tiramisu
Back in December, I shared how simple it is to whip up your own ricotta at home—no fancy equipment, just a little patience and love. And guess what? Mascarpone is just as easy to make! With just two ingredients, you’ll have the creamy, luxurious base for one of my favorite desserts: Tiramisu. Trust me, once you make your own, you’ll never go back to store-bought!
Ingredients:
2 cups heavy cream (not ultra-pasteurized, if possible)
1 tablespoon lemon juice
Instructions:
Heat the Cream:
In a small saucepan, heat the heavy cream over medium-low heat. Stir occasionally to prevent scorching, and bring the cream to about 190°F (88°C)—just below a boil.
Add Lemon Juice:
Once the cream reaches temperature, reduce the heat to low and stir in the lemon juice. Continue to stir gently for about 5 minutes as the cream thickens slightly.
Cool the Mixture:
Remove the saucepan from heat and let the cream cool for about 30 minutes.
Strain and Chill:
Line a fine-mesh strainer with a few layers of cheesecloth or a clean kitchen towel, and place it over a bowl. Pour the cooled cream mixture into the strainer. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Enjoy Your Mascarpone:
After the waiting period, transfer the thickened mascarpone to an airtight container. It’s ready to use and will keep in the fridge for up to 5 days.
Why I Love This Recipe:
Mascarpone might sound fancy, but it’s simply rich, thickened cream. Making it yourself gives you better flavor and a sense of accomplishment—plus, you know exactly what’s in it. No stabilizers, no fuss, just creamy goodness!
Now that we’ve got our homemade mascarpone, it’s time to make Tiramisu. Stay tuned for my favorite recipe using this dreamy base!
xo,
mc
