SUBSTITUTE FOR MASCARPONE CHEESE RECIPES
HOMEMADE MASCARPONE CHEESE RECIPE - FOOD.COM
Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.
Total Time 40 minutes
Prep Time 40 minutes
Yield 6 oz., 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
- Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
- Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
- Remove from heat and allow to cool for 20 minutes.
- Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
- Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.
Nutrition Facts : Calories 137.1, FatContent 14.7, SaturatedFatContent 9.1, CholesterolContent 54.3, SodiumContent 15.1, CarbohydrateContent 1.2, FiberContent 0, SugarContent 0.1, ProteinContent 0.8
HOMEMADE MASCARPONE CHEESE RECIPE - FOOD.COM
Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.
Total Time 40 minutes
Prep Time 40 minutes
Yield 6 oz., 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
- Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
- Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
- Remove from heat and allow to cool for 20 minutes.
- Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
- Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.
Nutrition Facts : Calories 137.1, FatContent 14.7, SaturatedFatContent 9.1, CholesterolContent 54.3, SodiumContent 15.1, CarbohydrateContent 1.2, FiberContent 0, SugarContent 0.1, ProteinContent 0.8
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Tiramisu is Italian for “pick-me-up,” and this one is definitely true to its name! My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren Knoelke, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 25 minutes
Category Desserts
Cuisine Europe, Italian
Calories 280 calories per serving
From tasteofhome.com
Total Time 25 minutes
Category Desserts
Cuisine Europe, Italian
Calories 280 calories per serving
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.
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RICH AND CREAMY TIRAMISU RECIPE: HOW TO MAKE IT - TASTE …
Tiramisu is Italian for “pick-me-up,” and this one is definitely true to its name! My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren Knoelke, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 25 minutes
Category Desserts
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Calories 280 calories per serving
From tasteofhome.com
Total Time 25 minutes
Category Desserts
Cuisine Europe, Italian
Calories 280 calories per serving
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.
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