We can't imagine the favorite of many Tiramisu without mascarpone. This exquisite Italian cheese has a soft and creamy texture, which is extremely favorable for the preparation of various desserts.
Mascarpone is believed to have been invented in the Lombardy region, where it used to be called Mascarpa, which means a by-product derived from whey in the preparation of typical hard Italian cheeses.
With the consistency of cottage cheese, but without the characteristic granular structure, mascarpone is characterized by high fat content (75 percent) and wide culinary application.
MIxed with just plain sugar, it makes a superb cake cream or cream for pastries. It can be consumed in combination with biscuits, ladyfingers or pastries. It can be used to make a strawberry cheesecake with mascarpone, a light chocolate cake with mascarpone and even a lasagna with mascarpone.
