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Help me use my $5 "butter" - it's getting mouldy!

Ok, ok, it's called Mascarpone. I won't do that again. But anyway, why is it special? What should I do with it that makes best use of it, so I use it up? Thanks!

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  1. Tiramisu is the classic use for mascarpone. For many options, you could search for it on epicurious.com.

    1. Mascarpone is basically an Italian Cream Cheese so you can use it as such. Use it as a spread, to thicken a sauce, melt it and use it as a dip.

      2 Replies
      1. re: Suzie

        What I bought, from Vermont Butter & Cheese, doesn't really have the consistency of cream cheese, it's more like room-temp butter. But now that you mention it, it tastes a little like cr chz

        1. re: xnyorkr

          Its just a locally made Mascarpone. The elements are the same. Mix a little sugar, and any flavored liquour in it and serve it tonight with fruit for dessert.

      2. tiramisu would be my start too. Although amaretti biscuits (and all other almond biscuits) are really good with a thick 'dip' made with marscapone a little sugar and some booze - be it cognac, marsala or whatever.

        1. Mascarpone is a fresh soft Italian pasturized cream with a high butterfat content, made from cow's milk. You can actually use it as you would regular cream cheese or ricotta, plus, as stated above, in the classic tiramisu and other desserts.

          1. My favorite cheesecake recipe uses mascarpone as well as cream cheese.
            http://www.epicurious.com/recipes/rec...

            It makes a wonderfully rich, creamy silky smooth cheesecake. I've made the rhubarb glaze but also a lemon glaze, both of which complement the cake beautifully.