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How to replace mascarpone in tiramisu and cake cream
Delicate creamy mascarpone cheese is used to prepare hot snacks, salad dressings and sweet desserts. But this cheese is quite expensive, and it is difficult to find it in stores now. What is this mascarpone and how to replace it?
How to replace mascarpone: recipes.
How to replace mascarpone in tiramisu?
Mascarpone is made on the basis of heavy cream. This Italian cheese is the basis of an unusually tasty dessert – tiramisu. But if you wish, you can surprise guests in the absence of Italian cheese.
How to replace mascarpone? You can buy other soft cheese, such as ricotta or other dairy products – Bonjour, Almette, Philadelphia. But you can prepare an analogue of mascarpone yourself.
So, if cheese is required for tiramisu, try two simple recipes:
– Pack a kilogram of fat sour cream in a cotton bag and hang it overnight to drain the juice. In the morning, you’ll get a pound of mascarpone-like dairy.
– Another option than replacing mascarpone for tiramisu is a little more complicated. You need to take the same amount of sour cream and fatty kefir, salt and beat thoroughly. Pack the contents in a cotton bag and hang over a sink or basin. After a couple of days, the product will become quite dense and can be used for tiramisu.
Tiramisu made from such substitutes practically does not differ in taste from the original.
How to replace mascarpone in cake cream
This Italian cheese is often used as a base for cake creams. Can mascarpone be substituted in this case? Why not. For a cream similar to that created from mascarpone, you will need:
– 300 grams of fatty cottage cheese;
– 100 ml cream (30%);
– 2 eggs;
– 100 g of icing sugar.
Making the cream is easy. First, beat the yolks with half the powdered sugar. Do the same with proteins. And then whip it all up with cream.
An even simpler cream that tastes like mascarpone is made from a liter of heavy cream and lemon juice. First, the cream must be heated, without bringing to a boil, and simmer over low heat for ten minutes. Then add lemon juice and heat for another five minutes. Remove the pan from the heat and wrap the contents in cheesecloth. Allow moisture to drain, and then beat with sugar until creamy.
Cream for making homemade mascarpone should be taken fat, but not thick, but fluid. In this case, the cream will be airy and taste no worse than in Italian desserts.