Klafuti with cherry recipe

The content of the article

Mascarpone – creamy cheese with a soft structure, used in desserts, especially in creams and mousses. An indispensable ingredient for the famous tiramisu. Mascarpone is an Italian product, invented in the Lombardy region. "Mascarpa" means a by-product obtained from whey when preparing typical hard Italian cheeses. The word mascarpone itself can be translated as “cloth with oil” or “oily cloth”.

Mascarpone has a soft texture, color from white to yellowish. Although the production of a unique product is more like yogurt, mascarpone has a solid appearance – cheese with a high fat content of 75%.

Mascarpone composition

100 g mascarpone contains: 428 kcal calories, 46 g fat, 125 mg cholesterol, 7 g protein.

Culinary Mascarpone

In combination of cheese with sugar, you can get an excellent cream for your cake or dough. Everything that is made with soft cheese can also be made with mascarpone – sauces, toppings, etc. You can also easily make ice cream or cheesecake.

What to eat mascarpone

You can eat it in combination with a cookie, put it in your morning breakfast with small pieces of muesli and dried fruit. Mascarpone goes well with the taste of espresso and coffee in general, with different fruits and in combination with brandy, rum or dessert wine. Italians add such cheese to soups instead of sour cream. Some lovers of sushi rolls replace the Philadelphia cheese with mascarpone. It goes well with cheese and red fish. Also great as a "base" layer for sandwiches and canapes. If we are talking about pastries in which the mascarpone is present, then this includes cheesecakes and tiramisu, various cakes, cinnabon buns, cupcakes, cookies and even pancakes for breakfast.

What does cheese taste like?

Gentle and creamy, similar to thick whipped cream, very slightly salty, with a soft texture.

Stamps and cost in stores of the Russian Federation

Good reviews on both Giovanni Colombo and Pretto Mascarpone. A little inferior in quality Bonfesto and SantaBene cheeses from Belarusian manufacturers.

Cheese is usually sold in jars of 250 and 500 grams. The average price for 250 grams of Mascarpone is 240 rubles.

Sometimes we try to replace mascarpone with a “more economical” equivalent, such as curd and cream cheese. Of course, their taste is not very similar to the original and high-quality Italian cheese from the Lombardy region, but it’s worth finding out. A creamy Almette (Almete), Philadelphia cheese, Rama Bonjour, Buco cheese, and a more expensive variety of Riccota can also become an alternative to mascarpone in Russian stores. On the Internet, you can read about replacing cheese with cottage cheese mixed with cream or sour cream, but the consistency and taste will not be the same. Still there is an option to cook Mascarpone yourself.

Mascarpone at home

Required Products:

  • cream – 125 ml
  • fresh milk – 250 ml (3%)
  • lemon juice – 1 tsp


  • thermometer,
  • sieve
  • cotton fabric (gauze)

Mix the cream with milk and pour the mixture into the pan. Heat gradually over low heat. When the temperature reaches 85 degrees, the pan is removed from the stove. With continuous stirring, lemon juice is gradually added. At this time, the temperature of the cream will be 82 degrees, and the pan is again put on the stove. Stir constantly at a temperature of 82 to 84 degrees. From time to time, dip the spoon into the mixture to determine the texture.

If the spoon remains clean, with a small drop, the heating continues. Mascarpone is ready when the spoon is wrapped in creamy liquid, and when the spoon is upright, the liquid remains on top of it. After obtaining such a consistency, remove the pan from the stove and cool to 50 degrees with continuous stirring.

The resulting mascarpone is poured into a container covered with cotton cloth (gauze). After draining the liquid cotton fabric (gauze) is tied, the liquid should drain to the end. After the liquid glass, press the resulting mass with a small object weighing 500-700 grams. Place in the refrigerator for 10 hours. After the time the cheese is thoroughly mixed.

Klafuti with cherry recipe

Mascarpone storage

The only marker that can tell you that you are buying a quality and fresh product is the price and the shelf life. It is better to use the cheese immediately after opening the package, but it can be stored in the refrigerator for 2-3 days. Such cheese is not subject to freezing and subsequent defrosting, it will simply deteriorate.

Benefit and harm

As can be seen from the previous paragraph, mascarpone is quite a high-calorie product. If you use it often, you can bring the matter to an excess of cholesterol in the body. Not recommended for frequent use by people who are rapidly gaining weight, suffering from obesity or cardiovascular diseases. We do not recommend using mascarpone in the diet for children under 4 years old. Needless to say that such a product is not suitable for people with intolerance to dairy products. Also contraindicated in people suffering from diseases of the liver, pancreas and intestinal tract.

Despite the disadvantages, there are pluses. Mascarpone is a good source of amino acids, vitamins and minerals. Calcium, potassium and phosphorus inherent in dairy products help the active work of the brain, harmonization of the nervous system, and are involved in strengthening the bone structure and joints.

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