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How to Make the Creamiest Mascarpone Cheese

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It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes!


Hi Bold Bakers!

Bold Baking Basics is back in full swing, and I’m excited to share what’s next with you! From How to Make Cream Cheese to Homemade Buttermilk, these recipes and techniques are here to provide you with the building blocks for all of your favorite recipes.

My recipe for How to Make the Creamiest Mascarpone Cheese is one of my best yet, as I know just how hard it can be to find this lovely rich Italian cheese. Now instead of ignoring all the recipes made with this versatile ingredient, you can finally open up a whole new world of sweet and savory dishes.

What’s The Difference Between Mascarpone And Cream Cheese?

The main difference between mascarpone and cream cheese is the fat content. While cream cheese is made with whole milk, this cheese is made with heavy cream. This is what provides that slightly sweeter, more buttery flavor, whereas cream cheese is more like an actual savory cheese.

The neutral less acidic flavor of mascarpone really lends itself to sweet baking. While the flavor of this and cream cheese is very different, they are made in a similar way. To make the mascarpone you simply boil the cream over medium heat then add the acid — in this case, lemon juice. After this mixture simmers and thickens it is set aside in a sieve lined with cheesecloth or a thin kitchen cloth. The mixture sits in the fridge overnight and what you’re left with the next day is truly the creamiest homemade cheese.

Never again do you have to worry about not being able to find this luxurious ingredient, because it’s so easily made at home.

[ Did you know that you can also make your own butter? Follow my Homemade Butter recipe! ]

When To Use Mascarpone Cheese, And What It Can Be Added To

This cheese is truly one of my favorite blank canvases. From flavoring with savory herbs & parmesan, then adding it to lasagna or my Mushroom, Mascarpone & Egg Pizza, to using it with classics like my 10-minute Tiramisu, homemade mascarpone cheese is so versatile.

I love using it in frosting, making a rich alternative to traditional cream cheese frosting, or spreading it on crostini and topping it with toasted nuts and sliced figs. Talk about YUM!

 

Is There A Dairy-Free Alternative To Mascarpone Cheese?

There are dairy free alternatives out there, but they do have a bit of tang similar to a cream cheese. KiteHill brand makes several nut-based cheeses, and this creamy spread of theirs can be an alternative in your cooking and baking. While I think there really is nothing quite like mascarpone, this is a great option for those that are vegan or trying to avoid dairy products.

Can Mascarpone Be Frozen?

Using mascarpone when fresh will yield you the best results, however if you find yourself with extra mascarpone you can wrap it up well and freeze for up to 6 weeks. To use, I let it defrost in the fridge overnight, then I use as normal — all it needs is a good stir.

Just note that frozen mascarpone may lose some of its texture and flavor, and because of that the thawed cheese is best suited to cooked dishes, such as sauces, soups and casseroles, but not the best for Tiramisu.

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4.73 from 18 votes
The Creamiest Mascarpone Cheese
Prep Time
20 mins
Cook Time
15 mins
Total Time
20 mins
 

It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes!

Course: Ingredient
Cuisine: Italian
Servings: 1 1/4 cups
Author: Gemma Stafford
Ingredients
  • 2 1/2 cups (20floz/565ml) heavy cream
  • 2 1/2 tablespoons lemon juice
Instructions
  1. Pour the heavy cream into a medium saucepan and bring to a simmer.

  2. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes.  

  3. When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.

  4. Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve. 

  5. Cover the cream and store in the fridge for 24 hours.

  6. After 24 hours the cream will set and you will get a little bit of whey from the cream into the bowl that you placed below the strainer. Save this to use for other recipes. What's left in the cheesecloth* will be a thick mascarpone cheese.

  7.  If your cream is firm leave it out a room temperature. 

  8. This mix yields you 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days. 

Watch the Recipe Video!

Recipe Notes

*If you don't have a cheesecloth you can use a very thin kitchen towel. 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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86 Comments

Write a Comment and Review

  1. Anirudh on November 8, 2018 at 3:10 am

    Hey Gemma,
    Love your recipes! A few rookie mistakes on this marscapone cheese, just let me know if it’s salvable.

    1) I only used 2 cups of cream but accidentally put the same 2+1/2 tablespoons of lemon juice
    2) I left the cream covered for more than 24 hrs and it seems more thick than yours.
    3) It tastes quite lemony. If I am able to use it, how can I combat the lemon flavour and still make my tiramisu taste good. More sugar perhaps?

    Please help me salvage this marscapone for your easy 10-minute tiramisu recipes. thanks Gemma.

    • Gemma Stafford on November 8, 2018 at 3:43 am

      Hi there,
      You will not salvage this to that extent, however, I think it will not harm your Tiramisu.
      Go ahead with it, I think you forget that all cream cheese has a slight acid flavor, all will be well,
      Gemma 🙂

  2. Taj on November 6, 2018 at 12:14 am

    Hey Gemma! Really loving all your bold baking basics 😀 Just wondering, does the cream used have to contain at least 35% fat? Thanks!

    • Gemma Stafford on November 6, 2018 at 2:10 am

      Hi Taj,
      What really matters is that it is fresh dairy cream for best results. Other than that the fat content of the cream will be about the richness of the cheese.
      This will work well for you with 1/2 and 1/2 too, a rich cream cheese if you will, that is really what this is!
      So, really it depends on your need for this, cream cheese will work well, no matter what the fat content, in many recipes.
      I hope this is of help,
      Gemma 🙂

  3. Shehla on November 3, 2018 at 11:58 pm

    Love your recipes 💖

    • Gemma Stafford on November 4, 2018 at 4:42 am

      Thank you Shehla, good to have you here with us,
      Gemma 🙂

  4. Mexes_ua on November 3, 2018 at 4:35 am

    Homemade mascarpone what could be better? Thanks Gemma!)

    • Gemma Stafford on November 3, 2018 at 6:11 am

      Haha, rhetorical question! but the response is NOTHING, lol,
      Gemma 🙂

  5. Abigail Asiedu on November 2, 2018 at 11:32 am

    Hi, Gemma
    I from Ghana and I have been watching your videos of awhile now,Thank You for all the awesome bold baking basics.
    It’s hard to find dairy products like cream cheese butter etc.
    Can I use this for your cream cheese frosting for red velvet cupcakes.
    Thank You Again Lots of love for Ghana.

    • Gemma Stafford on November 3, 2018 at 4:47 am

      Hi Abigail,
      Sure you can, that will work well for you. It is good to have oyu baking with us in Ghana,
      Gemma 🙂

  6. Jennifer Sebay on November 1, 2018 at 3:51 pm

    Gemma, can we use the macarpone cheese the next day for the Tirimisu or do I have to wait after five days?

    • Gemma Stafford on November 1, 2018 at 4:32 pm

      Yes Jennifer, use it the next day to make your tiramisu. Absolutely.

      Happy Baking!
      Gemma.

  7. Avalina on November 1, 2018 at 11:25 am

    Tried Ur marscapone and cream cheese recipie and it came out awesome … Thank u as this cheese as well as cream cheese is super expensive in my country … You are a life saver

    • Gemma Stafford on November 1, 2018 at 3:46 pm

      I’m really delighted to hear that!!! Thanks for trying it out 🙂

      Best,
      Gemma.

  8. Kinjal on November 1, 2018 at 10:37 am

    Hi Gema,
    First thing I love your recipes and specially its just awesome for Vegetarian/Vegan folks. I truly thankful to you for egg less recipes. My question is if you know “Paneer” usually made like this kind of process but with whole, so I’m wondering same like Paneer it would not separated once we simmer the heavy cream and add lemon? I hope it would not else I will have waste of heavy cream because I’m planning to use your recipe for Mascara cheese & eggless lady fingers for you amazing Choclate Tiramisu recipe. Ohh I’m so excited!

    • Gemma Stafford on November 3, 2018 at 5:13 am

      Hi there,
      I am not too clear about the question Kinjal. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      If this is what you have, and you follow the process, then all will be well for you.
      Paneer is a fresh/young/cream cheese too, usually made with full fat milk, like our cream cheese.
      I hope this helps, I would hate you to waste your cream!
      Gemma 🙂

  9. Sunita Agrawal on October 31, 2018 at 6:59 am

    What can we use instead of that cloth ?? Will make tiramisu cake on my FATHER’S birthday with eggless lady fingers and mascarpone cheese . Thx for sharing eggless lady fingers and mascarpone cheese recipe .

    • Gemma Stafford on November 1, 2018 at 10:12 pm

      Hi,

      Yes you can use a thin, clean tea towel instead of a cheese cloth. I tried it both ways and it looked well.

      Good luck with your Tiramisu cake 🙂
      Best,
      Gemma.

  10. Arina Levinschi on October 27, 2018 at 1:43 pm

    I didn’t believe it could be so simple… I tried making just a little bit (the recipe scales down beautifully) and ended up with actual mascarpone in the cheesecloth! Wow! I only tasted it once a few years ago but it’s just the way I remember. It’s like magic! I just have three questions.
    1. Do you think I can use it instead of cream cheese in cheesecake recipes? Yes, I know you also have a cream cheese recipe. Yes, I know mascarpone is fatter. I just need to know if it works physically.
    2. What to do with the whey? You mentioned having some ideas for it. I had very little and it still had some white stuff, so I drank it. It was actually better than I would have thought.
    3. Would it strain well in a coffee filter?
    Thanks again for the recipe. I spent about ten minutes admiring my mascarpone heap yesterday instead of eating before the dentist *_* But it was worth it, it really is a beautiful sight.

    • Gemma Stafford on October 28, 2018 at 6:07 am

      Hi Arina,
      poor you going to the dentist! You certainly deserved the treat of the mascarpone before you left.
      Mascarpone is often used in no bake cheesecake, and could be used in a baked one too, no good reason why not. It would give a richer finish, but be good!
      The whey as you say is a tiny amount, but it can be used in baking, added to a marinade for meats etc. You probably got the full benefit by drinking it, lol.
      The white stuff is still milk protein, and actually this is what ricotta is made from, but you need to have sufficient to make it worthwhile.
      Good for you, I am delighted to have this lovely review of this recipe,
      Gemma 🙂

  11. Evie on October 26, 2018 at 12:23 am

    Hi Gemma,
    I tried this with cream that I myself had collected from fresh milk,but as soon as I placed it on the burner and started heating it a layer of oil had separated and it did not thicken even after adding the lemon juice.What could be the problem as I have tried this a few times but it always separates?
    Thanks😊

    • Gemma Stafford on October 27, 2018 at 5:30 pm

      Hi Evie,

      I think you would need to use store bought cream and not cream you skimmed form milk. I just know that I had success with that. I don’t know why it would have separated like that.

      Gemma.

  12. Julie Jeppesen on October 25, 2018 at 12:45 pm

    Dear Gemma,

    In Denmark you can find mascarpon however unfortunately I have a friend that is lactose intolerant and mascarpone cannot be found in Denmark in a lactose-free version. Would I be able to make this recipe with lactose-free heavy cream?

    Love Julie

    Ps sorry if this comment has been posted twice the website crashed when I clicked “post comment”

    • Gemma Stafford on October 27, 2018 at 5:05 pm

      Hi Julie,

      You know I haven’t tried that so I’m not 100% sure. I think yes it might work but I personally don’t know.

      Sorry I wasn’t more help,
      Gemma.

  13. Dora on October 24, 2018 at 2:21 pm

    Hi Gemma. Thank you for your recipe. So I don’t misunderstand, I am throwing away this mixture after 5 days in the fridge?

    • Gemma Stafford on October 25, 2018 at 4:26 am

      Hi Dora,
      Any dairy produce has a short shelf life. Any cream cheese, which has had the packing opened, will have a very short shelf life. That is the nature of dairy!
      Fresh cream will go off in about 3 days at home in your fridge, as will fresh dairy milk when it has not been processed to last longer. I have to take account of this, and I need to give the best advice I can as I cannot assume that your home refrigerator/freezer/room temperature etc is the same as mine, or optimal.
      Use it up! or make in quantities which will be used up quickly.
      I hope this helps,
      Gemma 🙂

  14. LYnn on October 23, 2018 at 8:07 pm

    I can buy mascarpone cheese at Harris Teeter, Publix and even the neighborhood Walmart grocery store. Not that hard to find.

    • Gemma Stafford on October 24, 2018 at 1:57 am

      Hi Lynn,
      Our audience is world wide! You would be amazed at the difference in available produce/appliances etc. Some people have never had a tradition of baking in an oven, their food is largely cooked stove top, hence the wide variation in flatbreads for instance, and the delicious spicy stews and curries from around the world. Dairy too is not a thing in some countries, especially where the climate is hot, and refrigeration was not so available to preserve these delicate foods.
      It is interesting and lovely to have access to these wide cultures for information on their foods and the way they cook.
      Thank you for being in touch, we are blessed here in the US, we can get almost any food our hearts desire, easily and at reasonable cost.
      Gemma 🙂

  15. Jen Bailey on October 23, 2018 at 1:13 am

    Hi Gemma,
    Thanks for adding the measurements for us UK readers in your recipes. It gives us the chance of trying all your recipes.

    • Gemma Stafford on October 23, 2018 at 12:08 pm

      Hi Jen,
      And I love to have you with us here! Old neighbours. So good to have your input too, there are times when I need your help! Ingredients are so important, and I know some of the products which match with the US brands, though not all. Leap in where you can, it will be a great help,
      Gemma 🙂

  16. Dottie Allen on October 22, 2018 at 3:49 pm

    Hi Gemma
    I thought i heard you say in your vedio that you could make mascarpone cheese from cream cheese and sour cream ..i dont see the recipe for it did i hear you wrong i could have ..lol..

    • Gemma Stafford on October 23, 2018 at 9:25 am

      Hi Dottie,
      I do not think I said that! Mascarpone is cream cheese, it is a very rich one, made with fresh cream.
      Creme fraiche is a mix of sour cream and fresh cream.
      Cream cheese is generally made with just milk, with the added culture of lemon juice or vinegar.
      Not sure what you heard Dottie, but I hope I did not confuse you,
      Gemma 🙂

  17. Jeanne on October 22, 2018 at 1:12 pm

    Hi Gemma
    This recipe worked great! Thank you. Would love to know how to make Creme Fraiche. It’s sometimes difficult to find at the grocery stores where I live. Thank you for all you do and your wonderful recipes.

    • Gemma Stafford on October 23, 2018 at 8:57 am

      Hi Jeanne,
      Creme fraiche is easy enough to make. You mix 1/2 & 1/2 sour cream and fresh cream. Whisk these together, allow to stand at room temperature to culture for about 8 hours or overnight, then refrigerate. Good quality sour cream will be important to this, some supermarket brands are thickened!
      I hope this helps,
      Gemma 😉

  18. Francea Leo on October 22, 2018 at 1:04 pm

    Hi Gemma,
    Can I make this with sweet whipping cream…?..

    • Gemma Stafford on October 23, 2018 at 7:52 am

      Hi there Francea,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      I am not sure what you have where you live, but it does need to be the real thing,
      Gemma 🙂

      • Nancy on October 23, 2018 at 10:39 am

        Real whipping cream is good for this. It is a real dairy milk.

        • Gemma Stafford on October 23, 2018 at 10:47 am

          Hi Nancy,
          Yes, that is the idea. It is really important that it is real dairy cream or it will not curdle, the start of a cheese process.
          Thank you for being in touch,
          Gemma 🙂

  19. Sadaf on October 22, 2018 at 11:48 am

    Hi! I love how you have recipes to make all the basics.
    I’m not sure of the fat content in the cream available here. We save the cream that is taken off fresh milk after it has been homogenised. Can I use that?

    • Gemma Stafford on October 23, 2018 at 7:39 am

      Hi Safad,
      The cream that rises on fresh milk, before it is homogenized, it as good as it gets. When it is homogenized it has been mixed through the milk, and is not so available. Is that what you mean?
      Gemma 🙂

      /

  20. Annie on October 22, 2018 at 8:58 am

    Hello Gemma! Thank you for sharing this awesome recipe. Mascarpone here in my country is scarce and expensieve so this recipe of yours is definitely a treasure! Would you know how many calories this recipe has? I’m trying to lose weight but would not limit myself from treating myself to a nice dessert or meal! Lovelots and mor power!

    • Gemma Stafford on October 23, 2018 at 7:04 am

      Hi Annie,
      A lot! The fat content of dairy cream varies according to the type. In the US our whipping cream is generally about35% fat content. 100ml of this will be about 350 calories, or there about! This is a rich dense food, delicious, but one for the now and then box. Interestingly keto dieters seem to use fat rich foods liberally, but in a balanced diet moderation is everything.
      I hope this is of help,
      Gemma 🙂

  21. Angel on October 22, 2018 at 8:42 am

    Can I assume the recipe will work for 2 cups of cream with 2 tablespoons of lemon juice? It would work out much better if I could just buy one carton of cream at a time.

    • Gemma Stafford on October 23, 2018 at 6:57 am

      Hi Angel,
      Sure it would, it is proportional. You need to 1/2 the lemon juice for 1/2 the cream etc.
      Watch the size of the pan,use a small pan for a small amount of cream, it will be easier to whisk it when there is a little volume.
      I hope this works well for you, take it gently,
      Gemma 🙂

  22. Rivka on October 22, 2018 at 8:15 am

    Thank you so much for the mascarpone recipe. It is totally unavailable where I live. The available substitutes were just not as creamy.

    • Gemma Stafford on October 23, 2018 at 6:52 am

      Hi Rivka,
      Thank you for being here with us, I am happy that you like this recipe,
      Gemma :0

  23. Ines on October 22, 2018 at 4:47 am

    In the recipe you said that the whey from the cream could be used in other recipes?

    • Gemma Stafford on October 23, 2018 at 5:47 am

      Hi Ines,
      Yes, and it can. Whey is part protein, and it is a shame to waste it. It can be added to smoothies, used in baking, or as a marinade.
      The whey remaining from this process is however only a small percentage of the cream, there will not be too much, about 15% of the overall amount. Use it up if you can,
      Gemma 🙂

  24. Inas Mohy El Din on October 21, 2018 at 11:56 pm

    Jemma, you are just amazing. I go back to your page whenever I am stuck with anything while preparing any backing recipe. Chapeau 👍

    • Gemma Stafford on October 22, 2018 at 1:13 am

      Hi there,
      Thank you, I am really happy to hear this, this is my aim here on BBB. It is also my aim to get the benefit of your experience so please do add any tips, tricks from your experience or place.
      Thank you for being in touch,
      Gemma 🙂

  25. Fathima mohd on October 21, 2018 at 6:36 pm

    hi Gemma,

    Thank you so much for your wonderful recipes….i love your cooking a lot….even my 3 yr old is fond your cooking videos😁….easy and tasty…..keep going…great job…..all the best ……may god bless you and your family….☺

    Fathima…

    • Gemma Stafford on October 21, 2018 at 8:55 pm

      I’m thrilled to hear that, Fathima. Really glad you like my recipes. 🙂

      Best,
      Gemma.

  26. fathima on October 21, 2018 at 6:17 pm

    thank you so much for your fantastic recipes…..i love your cooking 😍..easy and wonderful…even my 3yr old is fond of your cooking video..😊…keep going …may god bless you and your family…..

    • Gemma Stafford on October 22, 2018 at 2:59 am

      Hi Fatima,
      Thank you, and thank your little one too. It is good to have you both here with us,
      Gemma 🙂

  27. Rena on October 21, 2018 at 4:51 pm

    Hi gemma….if im making cream cheese can add in sugar to this mascapone?

    • Gemma Stafford on October 21, 2018 at 8:56 pm

      Yes, Rena you absolutely can. Add it in to the finished product. 🙂

      Best,
      Gemma.

  28. Jenn on October 21, 2018 at 3:22 pm

    Hi Gemma! I need a clotted cream recipe please!

    • Gemma Stafford on October 21, 2018 at 8:56 pm

      Hi Jenn,

      Leave it with me. I’ll see if it’s possible.

      Best,
      Gemma.

  29. Shanika Clark on October 21, 2018 at 2:44 pm

    Do you add salt?

    • Gemma Stafford on October 21, 2018 at 2:48 pm

      No I didn’t add salt Shanika. I don’t think it needs it.

  30. Elizabeth A Abt on October 21, 2018 at 12:35 pm

    i DO NOT SEEM TO UNDERSTAND WHAT YOU WANT ME TO DO< i PUT IN THE PASSWORD YOU GIVE ME AND NOTHING HAPPENS, i TRIED TO PUT IN A NEW PASSWORD THAT i HAVE PICKED AND YOU STILL WILL NOT ACCEPT IT , wHAT GIVES.

    • Gemma Stafford on October 23, 2018 at 6:49 am

      Hi Elizabeth,
      Sorry for the delay in response. Kevin is working with the tech guys to resolve this issue. It has been a problem for some people and not for others, difficult to understand. He will get to the end of it. Thank you for your patience, and for bringing it to our attention. Please try again in a few days, all should then be well.
      Gemma 🙂

  31. Elizabeth A Abt on October 21, 2018 at 12:11 pm

    My cheese turned out great. I like to put it on my bagels.

    • Gemma Stafford on October 21, 2018 at 12:46 pm

      Delighted to hear that!!

      Best,
      Gemma.

  32. Shikha on October 21, 2018 at 12:01 pm

    Can it be used for making baked cheesecakes??

    • Gemma Stafford on October 21, 2018 at 12:46 pm

      Yes you absolutely can 🙂

      Best,
      Gemma.

  33. Shikha on October 21, 2018 at 11:46 am

    Hi Gemma… loved the recipe…is it suitable for baked recipes??? And can it be used for making baked cheesecakes instead of cream cheese??

    • Gemma Stafford on October 21, 2018 at 12:47 pm

      This s a softer cheese than cream cheese but honestly I think you absolutely could use it in cheesecake 🙂

      Best,
      Gemma.

  34. ca1949 on October 21, 2018 at 11:11 am

    Gemma, I’m fortunate to be able to purchase marscapone. There are plenty of Italian deli’s and supermarkets that have it. This being said-?Im planning on making it.
    I love all your videos- recipes- Yum!
    Your husband is a great videographer!
    🌷 ca

    • Gemma Stafford on October 21, 2018 at 12:48 pm

      Delighted to hear that, Ca. Sometimes it can be hard to find in my local supermarket.

      Best,
      Gemma.

  35. Nyambura on October 21, 2018 at 11:10 am

    Hi. How many grams is the finished product?

    • Gemma Stafford on October 21, 2018 at 12:49 pm

      I weights it and it was a little under 300grams .

      Best,
      Gemma.

  36. Khadiza on October 21, 2018 at 11:02 am

    Hi Gemma,
    Thank you sooo much for this. I honestly had no idea that we could make Mascarpone Cheese at home! It’s really hard to get this in Oman 😐
    I can’t wait to try this!!!! (And of course, I’ve gotta try your Tiramisu recipe! 😀)

    • Gemma Stafford on October 21, 2018 at 12:52 pm

      Delighted to hear that!! I’m making a chocolate Tiramisu soon so keep an eye out for that recipe.

      Best,
      Gemma.

  37. Dent on October 21, 2018 at 10:54 am

    Hi Gemma ! Another awesome one from you as usual..
    Do we get the taste of vinegar/ lime juice in the mascarpone after it’s done ?

    • Gemma Stafford on October 21, 2018 at 12:50 pm

      Great question, I personally didn’t. Olivia said she could. If you are worried about it definitely use lemon juice and not vinegar for a more pleasant flavor.

      Best,
      Gemma.

  38. Prateek Gupta on October 21, 2018 at 10:44 am

    Hi Gemma, in my country, heavy cream isn’t that easily available and it’s extremely expensive as well, I have options between non-dairy cream, and cream with 25% fat, which one would give me results?

    • Gemma Stafford on October 21, 2018 at 1:20 pm

      Cream with 25% is perfect! a non-dairy cream wouldn’t work unfortunately.

      Best,
      Gemma.

  39. Cat on October 21, 2018 at 10:21 am

    Hi Gemma…love your newsletter! I had a question on the marscapone. Whenever I have bought this, it seemed sweet. Yet you add no sugar. I was just wondering if I might have been hallucinating the taste of the store bought… LOL

    • Gemma Stafford on October 22, 2018 at 3:21 am

      Hi Cat,
      Haha! no, I think not hallucinating!
      Remember that milk has natural sugars, lactose is a sugar too, perhaps you are tasting that? If you eat a low carb/low sugar diet you can begin to taste the natural sugars in food, carrots for instance can feel really sweet! I think that is it.
      Thank you for the question, it is a good one!
      Gemma 🙂

  40. Janice on October 21, 2018 at 9:55 am

    Do you have any cookbooks out?

    • Gemma Stafford on October 21, 2018 at 12:53 pm

      Janice, I’ll be making that announcement really soon. Keep an eye on Facebook for more news 🙂

      Best,
      Gemma.

  41. Patricia Benton on October 21, 2018 at 9:22 am

    What can you use when you can’t have dairy foods

    • Gemma Stafford on October 21, 2018 at 1:21 pm

      There are dairy free alternatives out there, but they do have a bit of tang similar to a cream cheese. KiteHill brand makes several nut-based cheeses, and this creamy spread of theirs can be an alternative in your cooking and baking. While I think there really is nothing quite like mascarpone, this is a great option for those that are vegan or trying to avoid dairy products.

  42. Gail Payne on October 21, 2018 at 9:15 am

    HI Gemma, love your recipes. When you say heavy cream do you mean 35% (Canadian whipping cream)?
    Gail

    • Gemma Stafford on October 21, 2018 at 12:54 pm

      Hi Gail,

      Delighted to hear that!! yes you can use 35% or actually lower will work also. It just doesn’t need to be a whipping cream was the point I was trying to make as some people find that hard to get.

      Best,
      Gemma.

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