Mascarpone Cheese Recipe

Ingredients

• 480 ml (2 cups)double cream
• 15 ml (1 tablespoon)freshly squeezed lemon juice

Instructions

1. 1

   Heat the cream

   Warm the double cream in a double boiler until it reaches 88°C (190°F).

2. 2

   Add the lemon

   Take the cream off the heat and stir in the lemon juice.

3. 3

   Chill the mixture

   Leave the mixture to cool to room temperature, then cover and refrigerate it for 8 hours or overnight.

4. 4

   Drain the cheese

   Line a strainer with cheesecloth and set it over a bowl. Pour in the chilled mixture and leave it to drain for 1–2 hours.

5. 5

   Store the mascarpone

   Transfer the mascarpone to an airtight container and refrigerate it until you are ready to use it.

What is mascarpone?

Mascarpone is a rich, soft Italian cheese associated with Lombardy in northern Italy. It is used in desserts such as tiramisu and also brings a mild, creamy quality to savoury dishes.

This version uses double cream and lemon juice, then relies on chilling and draining to give the cheese its thick texture. The flavour is delicate, so it can work in both sweet and savoury recipes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 2g protein, 2g carbs, 20g fat.

The cream supplies most of the calories and fat, along with some protein and carbohydrate; the lemon juice contributes a little carbohydrate. Pair a serving with fruit or vegetables and another source of protein for a more balanced plate.

Choosing the ingredients

Double cream: Use fresh, full-fat cream for a rich result. Avoid cream that has already been whipped or thickened.

Lemon juice: Freshly squeezed juice provides the acidity that helps the cream thicken. Strain out any pips before adding it.

Heating and setting

Gentle heat: A double boiler helps warm the cream without exposing it directly to a hot pan. Use a thermometer to check for 88°C rather than guessing.

Cooling time: Let the mixture reach room temperature before covering and chilling it. The long rest gives it time to set before draining.

Getting the texture right

Draining: Line the strainer with cheesecloth and place a bowl beneath it to catch the liquid. Leave the mixture undisturbed for 1–2 hours, checking whether it has reached the thickness you want.

Finished cheese: The mascarpone should be thick and spoonable once drained. If it seems too loose, allow it more time in the strainer.

Planning the timing

Make ahead: Although the active steps are brief, the mixture needs 8 hours or overnight in the fridge, followed by 1–2 hours of draining. Start the day before you plan to use it.

Keep it cold: Return the cheese to the refrigerator after draining and store it covered until needed.

Serving ideas

Sweet dishes: Use mascarpone in tiramisu, spoon it over fruit, or fold it into a dessert filling.

Savoury dishes: Stir it into a sauce or serve it alongside roasted vegetables. Add it near the end of cooking to keep its creamy character.

Recipe notes & tips

• Use a double boiler to heat the cream gently.
• Check the cream temperature with a thermometer.
• Let the mixture cool fully before covering and refrigerating it.
• Set the strainer over a bowl deep enough to collect the drained liquid.
• Taste the mascarpone before using it in a recipe, especially a sweet one.

Variations

• Vanilla: Stir a little vanilla into the finished mascarpone for a dessert-ready flavour.
• Sweetened: Fold icing sugar into the drained cheese to use it as a sweet topping.
• Herbed: Mix chopped fresh herbs into the finished cheese for a savoury spread.
• Peppery: Add freshly ground black pepper before serving it with savoury dishes.

Common mistakes to avoid

• Overheating the cream: Warm it gradually and check for 88°C with a thermometer.
• Adding juice too early: Take the cream off the heat before stirring in the lemon juice.
• Skipping the cooling: Let the mixture cool to room temperature before refrigerating it.
• Draining without a bowl: Set the strainer over a bowl so the liquid can collect below.
• Rushing the drain: Leave the mixture for the full 1–2 hours, then check its thickness.

How to store

Keep the mascarpone in an airtight container in the refrigerator and use it within 3–4 days. Stir gently before serving if any liquid separates, and avoid leaving it at room temperature for extended periods.

Frequently asked questions