Soft cheese «Mascarpone» is an Italian cream cheese made in Lombardia.
It is thought that for the first time it was made in the area between towns Lodi and Abbitegrasso to South-West of Milan at the end of the end of the 16th – the beginning of the 17th centuries. This is a traditionally Italian soft cheese made by means of cream ultrafiltration.
Mascarpone has a creamy consistency and a tender sweet taste. These features make it ideal for desserts.
Most often Mascarpone is used for cooking cheesecakes. But it is most popular among gourmands as the main component of the Italian dessert Tiramisù.
Tiramisù (literally, «praise me») is one of the most popular multilayer desserts in the world. It comprises Mascarpone, coffee (as a rule, espresso), eggs, sugar and savoiardi. The dessert is dusted with cacao powder on the top.
The tender creamy Mascarpone taste is highly appreciated by desserts amateurs, as well as by professional confectioners. It is ideally suitable for fruits and berries, and it is especially refined with powdered bitter chocolate.
Sometimes Mascarpone is used instead of butter for sandwiches by giving the delicate sweet tune to an ordinary dish.
Mascarpone is an ideal combination of natural cream taste and tender consistency of soft cheese for perfectionist professionals.
Mascarpone is a soft creamy cheese having the most delicate taste. It contains proteins, carbohydrates, potassium, phosphorus vitamins B and A. It will be perfect for making sandwiches and desserts. It has become the most popular as the main ingredient of the popular dessert Tiramisu.
Mascarpone is a traditional Italian product from Lombardy province. It is made of fresh cream, it has a creamy structure, tender and slightly sweetish taste. It is ideally goes with fruits and berries, especially delicious with bitter chocolate paste.