Made From Scratch: Mascarpone Cheese @Not Quite Nigella

Made From Scratch: Mascarpone Cheese & A Feature In The Foodies Guide to Sydney 2010!

October 12, 2009 by Not Quite Nigella

mascarpone homemade homemade 1

How was your weekend? Good I hope If yours was like mine, it was furiously busy with a whirlwind of activity. And although I was frantically busy, a part of me (perhaps the insane part) thought that making my own cheese was a good idea. The cheese that I wanted to make was Mascarpone. For one, it’s usually quite expensive to buy with a 250g tub retailing for about $7.50 – a kilo of ricotta by comparison is about $7 a kilo and reason two, it’s delicious. Then one day I came across the wonderful Deeba’s post on Passionate About Baking where she made mascarpone and it looked so easy and yet beautifully creamy that I bookmarked it straight away knowing that I would be making my very first cheese soon.

mascarapone tub

Mascarpone is similar to a cream cheese although more creamy and voluptuous and less “solid”. A speciality of Lombardy in Italy it’s a double or triple cream cheese which is denatured by using tartaric acid or a lemon or lime juice. It’s then drained of its whey and the resultant cheese is sublimely rich and creamy. Simply mixing it with some rose syrup and some fruit and it’s an amazing but simple dessert on it’s own. It’s also the cheese that happens to be used in Tiramisu so you know it can’t be bad right?

sieve cream

Draining the whey off

The process was straightforward and the key was simply to heat it up to the right temperature. After that it was simple and the time taken was just in waiting and like making bread from scratch, I found making my own cheese very rewarding an experience too. You’d think I’d just split the atom such was my pride at my voluptuously creamy mascarpone (and sadly there was no-one around to High Five). “Try it!” I later said to everyone within a spoons’ reach. My 900ml of cream made 700grams of mascarpone and even then I was proud of having created something that would cost me about $20 to buy for a fraction of the price and not only that, it beyond fresh.

foodies guide sydney cover

Last week I received some amazing news too! I was tweeted the news by the SMH’s Simon Thomsen that I had made it into the new The Sydney Morning Herald “Foodies Guide to Sydney 2010″ book! I was one of two bloggers featured in there (the other being The Elegant Sufficiency). For overseas readers, the SMH is the foodie newspaper and they put out an annual Good Food Guide with restaurant reviews and a Foodies Guide to Sydney. I was amazed and the very next day I got my hands on a copy. I opened it up to the index and squealed “I’m in the index!” to my mother who gave me an amused look. I flicked to the page and there it was. My own feature – and they got me. Yes they really understood me and what my blog was all about which was so rewarding.

My very own feature! Click to enlarge

So how did I celebrate? By going to the World Chef Showcase (story to come this week), a dinner at Rockpool Bar & Grill and a lunch cooked by Martin Boetz and Peter Gordon at Longrain, all stories to come. Many years ago I would have bought a bag or some shoes but now it’s all about food and I couldn’t be happier (woe to my waistline though ).

So tell me Dear Reader, how do you celebrate good news?

Made from Scratch: Mascarpone

900ml/1.9pints Pure Cream
2 tablespoons fresh lime or lemon juice ( juice of 1 ½ limes approx)

You will also need a sugar thermometer or a meat thermometer that can reach 180F or 82C.

Method:
1. Make a double boiler by heating some water in a medium saucepan and brining it to a simmer. Empty the cream into a heatproof bowl that sits snugly over the saucepan. Heat the cream until it reaches 180ºF/82ºC. The last 10 or 20 Celsius degrees takes the longest so watch carefully.

cream 82c

2. At 180ºF/82ºC stir in the lime/lemon juice and keep at this temperature for a few moments longer until it starts to thicken. It won’t become overly thick but it will thicken somewhat.

cooked cream

3. Remove from heat, cover, and let sit at room temperature until it has mostly cooled down.

cream next day

4. Refrigerate overnight. You will find that it has become quite thick the next day .

whey

Whey

5. Line a fine sieve with 2 clean paper towels (use good quality paper towels as they will hold together better) or clean cheesecloth or a clean tea towel. Refrigerate for about 24 hours to let the whey drain.

cream final day

The finished mascarpone

6. After 24 hours, the whey will have drained and you will have a gorgeously rich cheese. Carefully remove the paper towels from underneath the cheese and store in an airtight container. As this does not contain any preservatives you should use it sooner rather than later.

Adapted from Passionate About Baking which was adapted from Addicted Sweet Tooth

mascarpone homemade 2

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81 Comments | Add your own

1. Betty | October 12, 2009 at 6:13 am | #

Congratulations Lorraine!
You really deserve a spot in a foodie’s guide!

Enjoy it!
2. Steph | October 12, 2009 at 7:04 am | #

Congrats on making it into the Foodie guide, that’s so amazing! And I’m totally going to try this, I love mascarpone (and you mentioned rose syrup, which I have a huge bottle of to use up!)
3. Esz | October 12, 2009 at 7:05 am | #

Oh my gosh that looks so heavenly! I didn’t even think mascarpone was a cheese you could make on your own. Wow! I am so bookmarking this recipe
4. Esz | October 12, 2009 at 7:06 am | #

Oh and I havent forgotten about your drawing Lorraine! Everything is all moved in to the new house now so I’ll have time now to finish your portrait
5. Faith | October 12, 2009 at 7:08 am | #

Congrats on being included in the Foodies Guide to Sydney!!! You absolutely deserve it for your brilliant blog! And I must say that your mascarpone looks phenomenal! I had no idea I was just two ingredients away from mascarpone heaven…I’ll definitely be giving this a try!
6. romaverona | October 12, 2009 at 7:18 am | #

Congratulations!! Rockpool is the perfect way to celebrate. Can’t wait to read about it. I really enjoyed going there.
7. sandra | October 12, 2009 at 7:20 am | #

I love marscapone- This is definitely being printed to make ASAP.
Congratulations on the write up in The Foodies Guide- you deserve it!!!
8. Amy | October 12, 2009 at 7:30 am | #

I, too, celebrate with food! A good night out at our favourite restaurant and I definitely get dessert.
9. Liss | October 12, 2009 at 7:38 am | #

Oh, another cheese recipe to add to my collection, I make ricotta each fortnight, I will definitely make this!

Great coup on the SMHFG! Well done!!! You should be VERY proud xx
10. Lea Ann | October 12, 2009 at 7:40 am | #

I’ve seen several posts on making homemade cheese. I’m going to have to try it someday. Great post, as usual beautiful pictures.
11. Kristy | October 12, 2009 at 7:43 am | #

Wow, I am SO going to try that. Fresh Marscarpone at a price you simply can’t beat.
12. Trissa | October 12, 2009 at 7:45 am | #

Congratulations on your mention – I must get you to autograph my copy! Also, the cheese looks wonderful! I need to try that soon!
13. Gastronomy Gal | October 12, 2009 at 7:50 am | #

I also celebrate good news with food and wine or cocktails. My wardrobe has suffered as a result and so has my waistline!!!

Perhaps you would like to join me in a ‘blogger budget week’ to see if we can eat delicious and very healthy food for one week on a budget!!?? I think my waistline needs this before springtime!
14. Cakelaw | October 12, 2009 at 7:54 am | #

Congratulations! And love the marscapone. I celebrate good news by dancing around laughing like some mad thing – hope the neighbours aren’t watching!
15. Gastronomy Gal | October 12, 2009 at 7:54 am | #

O and I forgot to say congratulations on being listed in the Foodies Guide to Sydney- this is a fantastic achievement!! Your blog is always entertaining so I’m not surprised that they picked you.
16. Matilda | October 12, 2009 at 8:01 am | #

Congratulations on making your way into the SMH Foodies Guide , what an achievement and also on making your first batch of Mascarpone, it looks divine! Now I feel slightly inept, being Italian and not ever making the effort to make Mascarpone at home. It looks so easy, I use two tubs when I make my Tiramisu so there’s an advantage right there.
Yesterday, hubby and I went to the World Chef Showcase at Star City ( I didn’t see you there, lol) and though it was very well run and the cooking demonstrations by the chefs very,very, interesting, I feel it would have been more value for money had we’d been able to taste what they cooked,(the only sampling was from Guilliame Brahimi’s session, 2 petit fours).I’d be interested if any of your readers attended and if they feel the same.
Lunch at Sean Connelly’s Kitchen was executed beautifully and it felt like one big family sitting down to eat. I had the pleasure to speak with him as well and congratulate him on the success of his SBS show A Family Feast.He’s a gentleman! Also had my pic taken with Kylie Kwong and Poh from Masterchef.
17. Brittany (He Cooks She Cooks) | October 12, 2009 at 8:13 am | #

Congratulations on the feature and the cheese! That mascarpone looks fantastically luscious!
18. Noodlehead | October 12, 2009 at 8:22 am | #

Congratulations!!! A fantastic achievement & well deserved! I must go and grab my 2010 addition and highlight all my faves or must try’s like I do everyear. I will be sure to try your homemade marscapone for Tiramisu when my husband returns home after an extended absence – it is his fave and the cost of the mascapone is always a killer in $$
19. Noodlehead | October 12, 2009 at 8:25 am | #

P.S I always celebrate good news with food also!
20. Barbara | October 12, 2009 at 8:44 am | #

I saw this on Deeba’s post and have been wanting to make it too! Can’t wait to see how you used it!
21. Jo Murray | October 12, 2009 at 8:45 am | #

WOW exciting news… well done!!

You deserve to be noted in print by the way as this blog is a terrific service for people especially those in Sydney. I know when we visit in the near future I will be trying some of the restaurants you have reviewed.
22. Jo | October 12, 2009 at 8:48 am | #

Congratulations in regard to making it into the Good Food Guide! That’s fantatstic.

I never realised you could make your own mascarpone! I am definitely going to have to try that next time I want to make tiramisu!
23. Lauren | October 12, 2009 at 9:07 am | #

Congrats! Thats so exciting =D.
24. Anh | October 12, 2009 at 9:10 am | #

Congrats! You truly deserve it!

And what’s next with this creamy cheese?
25. Tuty | October 12, 2009 at 9:13 am | #

Lorraine,
Congrats!! You deserve to be there in the Guide.

Question: is the pure cream in Aussie already pasteurized? Our problem in the US is that all whipping cream (pure cream) has already been pasteurized. I wonder if it makes any difference. Farmers here are prohibited from selling “raw” dairy to the public.
26. shaz | October 12, 2009 at 9:30 am | #

*High 5* for the cheese and *High 5* for the listing. Well done Lorraine! Such fantastic news.

I’d love to make my own mascarpone but it’s too dangerous (because I’d then have to eat it!)
27. Gab* | October 12, 2009 at 9:38 am | #

That looks so easy! And yum!
28. Emma | October 12, 2009 at 10:03 am | #

I am so proud of you! x
29. justJENN | October 12, 2009 at 10:27 am | #

$7.50?? That’s nuts, I pay like $2.50 here! That’s amazing tho, I didn’t even think you could make your own!
And congrats on the book, you deserve it!!
30. June | October 12, 2009 at 10:39 am | #

Isn’t it a lovely satisfying thing to make your own cheese??? I love doing it as well- and I have made mozzarella and yes, it is as easy as making mascarpone. I did it for the same reason you did- the cost. I even searched out a local dairy that would sell me fresh cream- not an easy task in this part of the world. My dream is one dy to return to my roots ( farm girl) and have a jersey cow to milk. Just a dream, alas…Girl, you rock! Congrats on the acknowledgment of your faboo blog!!!
31. June | October 12, 2009 at 10:44 am | #

Another thing- I have a potato pizza in the oven, thanks to a link on your blog. It smells heavenly and the crust will be light airy and crunchy thanks to my a foccacia recipe I am perfecting. Wait- there is no such thing as ‘perfecting’ a recipe when it comes to anything breadly, eh? Every day is a new day to bowl of flour and a smidge of yeast…Carry on, girl- you inspire me to greatness!
32. June | October 12, 2009 at 10:47 am | #

This is for Tuty- yes, you can use pasteurized cream for the cheese. I know some recipes will say nay, but it worked for me. Of course the ideal is to have fresh cream, but as we know it is mundo hard to come by!
33. Divina | October 12, 2009 at 11:00 am | #

You are right. They are really voluptuous. You are absolutely about the price, they are outrageous. I should try doing this one day. Congratulations on your blog too. You deserve it. Maybe next time, they will interview you for a few more pages.
34. food.4.two | October 12, 2009 at 11:17 am | #

Mmh, the mascarpone looks great

Congrats on the good food guide, I can’t wait to read what it says about your blog when I get my guide!
35. Conor @ HoldtheBeef | October 12, 2009 at 11:29 am | #

Congratulations Lorraine, that’s super exciting news!!! I would celebrate with food also, and of course multiple glasses of bubbly In fact, I may celebrate in your honour!

Soon Nigella will be calling herself Not Quite Lorraine.
36. Betty | October 12, 2009 at 12:09 pm | #

Congrats on making it into the foodies’ guide! That’s so awesome!! And your marscapone looks divine! I never realised it was so simple to make
37. Y | October 12, 2009 at 12:15 pm | #

Congrats on the feature! Mascarpone cheese is ridiculously easy to make. Pity I’m often too lazy to make it myself!
38. Y | October 12, 2009 at 12:28 pm | #

Oh and by the way, hard to believe statement about waistline. In any case, at least you can still fit into shoes and handbags despite expansion of said waistline.
39. Caro | October 12, 2009 at 12:29 pm | #

Congrats on the mention it is sooo well-deserved! I don’t even live in Sydney and your blog has become a firm favourite. I would be celebrating by ordering a box of Cubans and cracking open the Laphroig! (Food is not my only sin,alas, cigars and single-malt come first).

I’m very excited by the Marscarpone recipe. I already make paneer, when required, and love to hang yoghurt until it’s cheese-like. So, I can’t wait to give this a go. (I use a clean chux cloth folded double for straining – no worries about it ripping)
40. grace | October 12, 2009 at 1:12 pm | #

rockNroll kitchen momma!!! well done. it’s a pleasure reading your blog every day, and i often consult your blog when i go to a certain suburb and need something to eat.
41. Ali | October 12, 2009 at 1:13 pm | #

Congratulations!! For me, a celebration of any kind must involve food
42. Liv | October 12, 2009 at 1:51 pm | #

Congrats on getting in the Foodies’ Guide!! That’s fantastic news…I’m gonna have to go out & find it so I can have a look at it.

And well done making your own mascarpone! It looks yum!!
43. Chefspiration | October 12, 2009 at 2:02 pm | #

I was just talking to my friends the other day on how expensive mascarpone is!! I’m so happy to see you have a recipe for it

Also congrats on being in the Foodie’s Guide!! You truly deserve it!
44. Myriam | October 12, 2009 at 2:09 pm | #

Hi Lorraine,

Congrats for being included in the Foodies’ Guide to Sydney, that’s seriously cool !! Well, you deserve it, your blog is really amazing!
45. Dzintra | October 12, 2009 at 2:11 pm | #

Congtatulations Lorraine…how excited you must be!!! I agree with you about the waistline…but what the heck, life’s too short!!! Enjoy♥x
46. Fiona | October 12, 2009 at 2:31 pm | #

Congrats on the listing!
47. Ja | October 12, 2009 at 3:07 pm | #

Lorraine !!! today I saw ur business card..hehe..

Chef Brendan shown it to me, he told me he met you at the world chef show case
48. MessyKitchen.ca | October 12, 2009 at 4:09 pm | #

Hi Lorraine,

Congratulations all the way from Canada for being included in the Foodies’ Guide to Sydney…what a huge accomplishment! And thanks so much for the creamy and delicious looking recipe for mascarpone…

Congrats again,
Elaine
49. penny aka jeroxie | October 12, 2009 at 4:11 pm | #

Big congrats on the listing! Woohooo!! I will be doing backflips all day long.
50. yaelian | October 12, 2009 at 4:40 pm | #

Great looking mascarpone! I have made ricotta and some other cheese,but never tried mascarpone yet. Congratulations on your being in the Foodie’s guide
51. Sophie | October 12, 2009 at 4:53 pm | #

Congratulations, Lorraine!! I read it all & they truly like you & your fab blog!!

You do us proud!!! Enjoy because you so deserve it!!!

Cyber hugs,

Sophie
PS/ your home made mascarpone looks fantastic!!!
52. Lula | October 12, 2009 at 6:04 pm | #

mmmm… I wanna make that for dinner! would that be wrong? haha
53. Arwen from Hoglet K | October 12, 2009 at 7:39 pm | #

Wow, that looks worth the effort. Looking forward to seeing what you make with it. Congratulations on the guide too!
54. Adrian @ Food Rehab | October 12, 2009 at 8:09 pm | #

What an honor! Congrats fellow foodie, much deserved.
55. jules | October 12, 2009 at 8:27 pm | #

congrats on the foodies guide mention lorraine.

and loving the look of that marscapone – definitely planning to make my own some time soon
56. grace | October 12, 2009 at 8:45 pm | #

color me impressed. i’ve never known of any home cook to make mascarpone from scratch, and you’ve done it masterfully. not only that, but you’ve received some well-deserved recognition–congrats!
57. Johanna | October 12, 2009 at 9:45 pm | #

congratulations on the inclusion – well and truly deserved – and that marscapone looks so rich and creamy
58. Christie @ Fig&Cherry | October 12, 2009 at 10:06 pm | #

Congrats darling! And you’ve made my fav cheese, mmmm mascarpone!
59. Yas | October 12, 2009 at 11:39 pm | #

Congrats on getting in the foodies guide! haha ‘ugly but delicious’ LOL

wow, I had never imagined that Mascarpone is this simple to make. Hmmm, this sounds like a good project to do after finish up my job.
60. felicia | October 13, 2009 at 1:35 am | #

congrats for having a spot on the guide!
and omg that marscapone cheese is looking awesome!
so smooth and creamy!
61. Heavenly Housewife | October 13, 2009 at 1:55 am | #

Hey, Congrats, thats awesome news. To me, good news is a celebration in itself, but I guess it would be to celebrate by food… of course . The mascarpone looked so creamy and delicious!
62. Helen @ World Foodie Guide | October 13, 2009 at 3:17 am | #

Congrats on being featured (I saw your tweet about it)! What an honour, and I’ll certainly know who to turn to for tips on Sydney when I finally get there!
63. The Asian Pear | October 13, 2009 at 3:32 am | #

congrats on being published.

and thanks for the mascarpone recipe. for some reason, my last try with another recipe didn’t work out well.
64. 5 Star Foodie | October 13, 2009 at 3:48 am | #

Congrats on your feature, how exciting! The homemade Mascarpone sounds outstanding!
65. My Man's Belly | October 13, 2009 at 4:21 am | #

Congratulations on the Foodie inclusion!!!
66. Katherine | October 13, 2009 at 6:06 am | #

I had no idea that making mascarpone would be that easy. Well you made it look easy. Lorraine congratulations on being featured in the foodie guide. It is well deserved.
67. Julia @ Mélanger | October 13, 2009 at 6:46 am | #

Lorraine – congratulations! I must say, I would certainly refer to your site for reviews on restaurants etc. in Sydney (you have me drooling at times!) so a perfect fit! Well done. Sure your site will only get more popular.
68. Su-yin | October 13, 2009 at 7:16 am | #

I never knew it was this easy to make mascarpone! It looks so yummy as well.

And well done on the mention in the guide! Well and truly deserved.

I know what you mean about food, I celebrated my first paycheck by buying myself a Kitchenaid (whilst my other less food crazy friends buy nice shoes and bags…):P
69. anna | October 13, 2009 at 10:04 am | #

I have been meaning to make Deeba’s mascarpone for a while now! One of these days I will get to it…
70. Jay | October 13, 2009 at 10:48 am | #

A huge congratulations for such an exciting accolade!
71. Eve | October 13, 2009 at 10:50 am | #

Congratulations Lorraine on making the SMHFG!!! That is so awesome!!! You are truly an inspiration! x
72. clekitty | October 13, 2009 at 11:55 am | #

Looks lovely! Very easy to make as well.. Thanks so much for sharing
73. nora@ffr | October 13, 2009 at 3:27 pm | #

congrats on making in to the foodie guide!! u rili deserve to be included:) ye mascarpone sound creamy and yumm!
cheers!
74. Teena | October 13, 2009 at 4:33 pm | #

Teens is so happy for you doll
75. Jamie | October 14, 2009 at 3:37 am | #

Wow is that ever fantastic! Congratulations! I must say that you and your blog do inspire! Well deserved! And now that both you and Deeba are making mascarpone from scratch I guess I’m next! And yours looks stunningly perfect!
76. Brenda | October 14, 2009 at 1:18 pm | #

Congratulations! You so deserve it!!!
And the marscarpone looks great too. Great way in saving your $
77. art and lemons | October 16, 2009 at 10:19 am | #

Congrats! I just made a batch of yogurt cream cheese, mascarpone is next…
78. Beau | October 23, 2009 at 11:58 am | #

Finnaly,,,,a good recipe for mascarpone,,Thanks so much. Gonna try it as soon as Ive got the time. Grazie .
79. Not Quite Nigella | November 2, 2009 at 3:05 pm | #

Hi Betty-Thankyou so much! xxx

Hi Steph-Thanks! I was so surprised and happy!

Hi Esz-Yes me neither! Who knew? not a problem at all, please take your time! I understand moving!

Hi Faith-Thanks so much! Yes I had no idea it was that simple Cool!

Hi romaverona-Indeed If only I could eat there more often!

Hi sandra-Thankyou so much! I hope you like the mascarpone, it disappeared quickly here

Hi Amy-Hehe good stuff! And yes dessert most definitely!

Hi Liss-Yes it’s so simple but good. Hehe I should have known that! Thankyou so much! Xxx

Hi Lea Ann-Thankyou so much!

Hi Kristy_exatly, the price is a good motivator

Hi Trissa-Haha you are too funny! Thankyou!

Hi Gastronomy Gal-OH no! I know the feeling! I would love to, great idea!

Hi Cakelaw-Thankyou! Haha you are too funny!

Hi Gastronomy Gal Aww thankyou so much! You are too sweet!

Hi Matilda-Thankyou so much! Yes making it makes two tubs which is great! I absolutely agree about tasting the food. It was like torture seeing it and smelling it but not tasting it! I missed out onf the lunch though. Aww sounds like you had a good time!

Hi Brittany-Thankyou so mcuh!

Hi Noodlehead-Thanks so much! Hehe I do the same Yes isn’t it so expensive at the shops! Hehe the best people do!

Hi Barbara-Thanks! I have a story coming up

Hi Jo-Thankyou! That is very sweet of you to say!

Hi Jo-Thanks so much! Yes I had no idea too but it’s so easy!

Hi Lauren-Thankyou!

Hi Anh-Thank you so much! Hehe lots of good things I hope!

Hi Tuty-Aww thankyou! Yes it’s always pasteurized here and the situation is the same!

Hi shaz-HIGH FIVE! Thankyou so much! Hehe yes there’s that I have to agree!

Hi Gab-It is!

Hi Emma-Thankyou darling! X

Hi justJENN-I know, it’s highway robbery! Thankyou so much!

Hi June-Absolutely! Like making your own bread I’d love to make mozzarella one day! What a lovely dream! Thankyou so much Ahh wonderful! Potato pizzas are amazing aren’t they! Aww you really are too sweet And yes pasteurized is fine as I think that’s what most of us have access too!

Hi Divina-Yes this way yu can pay a fraction of the price and have it absolutely fresh! Thankyou so much!

Hi food.4.two-Thankyou so much! Hehe cool!

Hi Conor-Thankyou very much! I was so excited and how cool would a celebration together be! Thankyou! Haha you are too funny!

Hi Betty-Thanks so much! Yes I had no idea too!

Hi Y-Thankyou! Yes who knew with that pricetag! Oh no I think I’ve almost gone up a size Haha yes shoes and handbags always love you back!

Hi Caro -Thanks so much! Aww you are lovely! Ahh I’d love to make paneer one day too as I love eating it! Ahh good idea re the Chux!

Hi grace-Thankyou! Oh that’s wonderful to hear!

Hi Ali-Thanks! I’m with you!

Hi Liv-Thankyou! It’s so easy, I think I’ll make it from now on!

Hi Chefspiration-Yes it’s so expensive isn’t it! Aww thankyou so much!

Hi Myriam-Thankyou so much and thanks for all the support!

Hi Dzintra-I think I was jumping up and down! Hehe that’s true, it’s quality not quantity! Xxx

Hi Fiona-Thankyou!

Hi Ja-Ahh yes I met him at the World Chef Showcase! It was so nice to meet you too

Hi MessyKitchen.ca-Why thankyou so much! You are too kind! Thanks for your lovely wishes

Hi penny-Thankyou so much! Hehe I think I was

Hi yaelian-Thanks so much! It’s so easy! Thankyou Yaelin!

Hi Sophie-Aww thankyou! You are always so sweet Sophie! Cyber hugs back! Thankyou

Hi Lula-Hehe not at all!

Hi Arwen -I have a recipe coming up! Thankyou!

Hi Adrian-Thankyou so much!

Hi jules-Thanks so much! Please do and I’d love to know what you think of it!

Hi grace-Why thankyou maam! Thankyou so much!

Hi Johanna-Aww thankyou, it was such a nice surprise!

Hi Christie-Thanks darling!

Hi Yas-Thankyou! Haha I suppose I’d better make an ugly but delicious section now! Absolutely!

Hi felicia-Thanks so much! Yes it’s so good!

Hi Heavenly Housewife-Thankyou! Of course, no celebration is complete without it I think

Hi Helen -Thanks so much! Yes and drop me an email if you ever make it here!

Hi The Asian Pear-Thankyou! Was it the temperature? I think it needs to be taken to a specific temperature.

Hi 5 Star Foodie-Thankyou so much!

Hi My Man’s Belly-Thanks so much !:)

Hi Katherine-Thanks, neither did I! Thankyou!

Hi Julia-Thankyou very much! Hehe awww you are too kind!

Hi Su-yin-I know, isn’t it too easy! Thankyou so much Haha yes I can totally relate to a KA splurge!

Hi anna-YOu definitely should!

Hi Jay-Thankyou so much!

Hi Eve-Thanks so much! xxx

Hi clekitty-You’re welcome, I hope you like it!

Hi Nora-THanks so much and for reading

Hi Teena-Thanks doll!

Hi Jamie-Thankyou Jamie and right back at you! It’s so easy and you’ll never look back I suspect!

Hi Brenda-Thanks so much! Yes it’s nice a nice bonus too

Hi art and lemons-Oh yes I want to make labne too!

Hi Beau-It’s a real goodie! Wonderful
80. Brankica | January 7, 2010 at 4:21 am | #

Hey i love your mascarpone recepy. I had a little problem when i made mine. It turned up very thick, and lumpy. Im from Serbia and here we only have sour cream (i think its called like that)
It would help me a lot to know what i did wrong
Tnx in advance

One Trackback/Pingback

1. Earl Grey Tea-ramisu Tiramisu-Daring Bakers February 2010 Challenge @Not Quite Nigella | February 27, 2010 at 12:09 am

[...] and it’s one in which we made a zabaglione to mix with the mascarpone and whipped cream. I’ve made mascarpone from the recipe on Deeba’s site before and if you are a fan of this indulgently rich cream [...]