Mascarpone

Mascarpone

What it is

Cream set with a little acid and nothing else — no rennet, no ageing, no rind. That simplicity is why it carries other flavours so completely, and why tiramisù, invented in the Veneto in the 1960s or 70s, could not have been built on anything else.

In the kitchen

Beat it as little as possible. Overworked mascarpone breaks and turns grainy, and it will not come back.

Goes with

Coffee Dark chocolate Vanilla Lemon Strawberry Honey Egg Raspberry

Also used with

Lambda carrageenan Coffee extract Mara des Bois strawberry Iburigakko Marsala dolce Narazuke

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