If you love making and eating Tiramisù, you've probably already discovered that the Italian mascarpone cheese required to create the chocolate delight can be difficult to find. You also know that it can be pricey.
But if you plan ahead a little, you can easily make your own mascarpone cheese at a fraction of the cost of purchasing it. You can buy the tartaric acid--not to be confused with cream of tartar--inexpensively from wine-making supply retailers, or from some pharmacies and grocery stores. Your homemade Italian cheese will require at least a day to rest before you use it.
Instructions
1. Fill the lower pan of a double boiler so that the water just touches the upper pan. Don't overfill it so that the top pan is floating, though. Heat it to a boil over medium-high, and turn it down to simmer.
2. Pour 1 pint of heavy cream into the top pan of the double boiler.
3. Whisk in ¼ tsp. of confectioner's sugar. Heat the mixture, whisking constantly, until the cream warms. It should be about the temperature of bathwater.
4. Whisk in ½ tsp. tartaric acid. Continue to whisk constantly until the cream mixture reaches 180 degrees F.
5. Remove the pan from the heat. Let the mascarpone cheese mixture cool for about 15 minutes, whisking occasionally.
6. Strain the Italian cheese through thick cheesecloth into a bowl. Cover tightly, and refrigerate for at least 12 hours. Consume your Italian mascarpone cheese within several days of making it, as it contains no preservatives.
Tags: mascarpone cheese, constantly until, constantly until cream, double boiler, Italian cheese, Italian mascarpone, Italian mascarpone cheese