Mascarpone for tiramisu
4 servings
15 minutes
Mascarpone is a delicate Italian cream cheese that is a key ingredient in the famous dessert tiramisu. Its history traces back to the Lombardy region of Italy, where cheese makers created unique dairy products. Mascarpone has a velvety texture, light sweetness, and subtle acidity, making it perfect for enhancing desserts and giving them richness and airiness. In this recipe, cream is thickened with lemon juice to achieve a smooth and creamy consistency without extra additives. Mascarpone can be used not only for tiramisu but also in sauces, creams, and spreads for toast, adding a refined softness and creamy flavor to dishes.
1
Pour cream into a clean, dry pot and heat to 75 degrees.
- Cream 20% fat: 1 l
2
Dissolve 0.25 teaspoon of citric acid in 1 teaspoon of water and pour it into the cream.
- Citric acid: 0.3 teaspoon
3
Stir gently with a whisk over very low heat for 10 minutes (the cream will thicken as soon as you add the acid).
4
Fold the towel (seamless) into 2 layers (the cheesecloth into 4 layers), place it on a strainer, and pour in the cream.
5
Stir occasionally with a spoon to allow the whey to separate better.
6
After the mascarpone cools down, we place it in a colander in the refrigerator.
