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Cooks consider mascarpone an ideal basis for sweet desserts, owing to its supple, spreadable qualities and mild, creamy taste. It can be used in main courses with pasta, in combinations with stronger-flavored cheeses like Parmesan or Gorgonzola, as an ingredient adding flavor and body to creamed soups (as, for example, tomato); it also adds flair as a garnish or in salads when combined with low-fat yogurt in herbed salad dressing. It can be mixed with anchovies, mustard, and herbs to make an appetizing spread on artisan bread. In the creation of desserts, mascarpone is combined with eggs and sugar to fill pastry tubes, such as cannoli, or to garnish ladyfingers, and is said to provide the basis for exceptional cheesecake. Mascarpone can also be enjoyed as-is, just sprinkled with sweetener, cocoa, cinnamon, finely ground coffee beans, or grated chocolate, and it makes a perfect companion for strawberries, raspberries, or fruit salad.
Fine varieties of mascarpone are made in both the United States and Italy. Although most Italian mascarpone is made in Lombardy, a scarcer type, made from water buffalo milk, is produced in Campania, near Naples.
Mascarpone, 2 Tbsp (28g)
Calories: 130
Protein: 1g
Carbohydrate: less than 1g
Total Fat: 13g
Fiber: 0.0g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
