Mascarpone is a rich Italian triple cream cheese from the Lombardy region of Italy.  Mascarpone is commonly associated with desserts such as tiramisu, our Berrymisu and cannoli, however it also makes a perfect addition to savoury dishes such a Risotto or Pasta.


Homemade Mascarpone Recipe


  • 600ml regular cream (not thickened or double).
  • Heaped ¼ tsp. citric acid diluted in 15ml. water.


  1. Measure out the water in a measuring cup, and stir in the citric acid, until it dissolves.
  2. Pour the cream into the saucepan and bring it up to a simmer (stirring the base of the pot constantly to prevent scalding).
  3. Once the cream reaches a simmer, remove from the heat, and stir in the diluted citric acid. Count to 10, then stop stirring immediately.
  4. Leave the cream uncovered to cool to room temperature, then place the lid on the saucepan, and allow to set overnight, or for 12 hours, in the fridge.
  5. After allowing for the setting time, scoop the mascarpone into a cheese cloth-lined colander, and allow to drain until it reaches the desired consistency.
  6. The mascarpone will last approximately 8 days in the fridge, however this can vary depending on the freshness of the cream.
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