Mascarpone

Thick, yellow and creamy, with a very high fat content (40 per cent) but a distinctive, rich dairy flavour, mascarpone forms the main part of the famous tiramisu. There again, it is lovely served alone with soft fruits or in a cheesecake.

Because of its high fat content, it can be lightened by mixing it with an equal quantity of fromage frais and used as a filling for sponge cakes or as a topping for desserts. Add a small amount of sugar to sweeten the mixture and what you get is the flavour of mascarpone given a lighter texture and, if you are watching your waistline, far less guilt!

I can also recommend mascarpone spread on sweet biscuits (digestives or sweet oat biscuits) with fresh strawberry jam. Mascarpone is also brilliant for adding to sauces.


Print this ingredient

Web Design Surrey