Know what’s on your plate
Mascarpone cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 435 kcal —
- Protein 4.6 g 9%
- Carbohydrate 4.3 g 2%
- Fat 45 g 57%
- Saturated fat 29 g 147%
- Fibre 0 g 0%
- Sugars 4.3 g —
- Sodium 70 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 412 µg 46%
- Vitamin D 0.3 µg 2%
- Vitamin E 1.1 mg 8%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.27 mg 5%
- Vitamin B6 0.04 mg 2%
- Biotin (B7) 1.6 µg 5%
- Folate (B9) 11 µg 3%
- Vitamin B12 0.6 µg 25%
Minerals
- Calcium 161 mg 12%
- Magnesium 11 mg 3%
- Phosphorus 116 mg 9%
- Potassium 137 mg 3%
- Zinc 0.7 mg 6%
- Selenium 2 µg 4%
- Iodine 14 µg 9%
Similar foods
Questions about Mascarpone cheese
What is mascarpone, and how is it made?
Mascarpone is a rich, mild Italian cream cheese with a smooth, spoonable texture. It is made by warming cream and thickening it with an acid, then draining it; unlike many cheeses, it is not made by adding rennet.
How do you use mascarpone in tiramisu?
Beat mascarpone briefly with egg yolks and sugar until smooth, then fold in whipped egg whites or cream without overmixing. Layer it with coffee-dipped sponge fingers and chill for at least 4 hours so the layers set.
Can you cook mascarpone into a pasta sauce?
Yes. Take the pan off the heat, then stir mascarpone into hot pasta with a splash of pasta water; this makes a silky sauce without boiling the cheese. It works especially well with mushrooms, peas, lemon or crispy pancetta.
What can you use instead of mascarpone?
For tiramisu, mix full-fat cream cheese with a little double cream until it is smooth and soft; the flavour will be tangier. For savoury sauces, crème fraîche is a lighter-textured alternative, but it is less rich.
How should you store mascarpone after opening?
Keep it covered in the fridge and use a clean spoon each time. Follow the pack’s use-by date and, once opened, aim to use it within a few days; discard it if it develops mould, an unusual smell or a changed texture.
Can you freeze mascarpone?
You can freeze it, but thawed mascarpone often turns grainy or separates, so it is best used in cooked sauces or baking rather than tiramisu. Freeze it airtight, then thaw it slowly in the fridge and stir well before using.
How does mascarpone compare with cream cheese?
Mascarpone is milder, softer and much richer, making it especially suited to tiramisu and creamy sauces. Cream cheese is tangier and firmer, so it holds its shape better in spreads and cheesecakes.
Is mascarpone high in any vitamins?
Mascarpone is high in vitamin A: a 30 g spoonful contains 124 µg. It also provides vitamin B2, but the portion is small.
Source: CoFID (UK) 12-490 · per 100 g · carbohydrate per EU label, fibre excluded
