Homemade mascarpone recipe for a delicious Tiramisu ice cream

Making your own mascarpone is much simpler than you think. And yet, few people venture into it, thinking that it is a product inaccessible without professional equipment. In reality, with good cream , a little acidity and a good method , you can obtain a creamy, rich and naturally sweet mascarpone, perfect for homemade ice cream, tiramisu or mascarpone whipped cream.

In this article, we explain step by step how to make homemade mascarpone , with or without flavoring , for a stunning result in texture and taste.

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🧪 The scientific principle of mascarpone

Mascarpone is a hot coagulated cream . Unlike classic cheeses that use cold rennet or lemon, here we heat a liquid whole cream to a precise temperature (between 82°C and 85°C ) to cause gentle coagulation , using a mild acid (white vinegar or lemon juice).

This process allows:

• A slow setting , ideal for preserving the creamy texture.
  
• A fine coagulation , which does not break down the fats.
• A sweet and natural flavor , without bitterness.

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🍶 Ingredients for about 500g of homemade mascarpone

• 1 liter of whole liquid cream (minimum 30% fat)
• 2 tablespoons of white vinegar (or filtered lemon juice)
• Optional: instant or coffee flavoring (for flavoring)

💡 For a coffee-flavored version, add 3 to 5 tablespoons of instant coffee directly into the cream before adding the vinegar .

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🔥 Manufacturing steps

🥣 1. Heat the cream

• Pour the whole cream into a heavy-bottomed saucepan.
• Heat over medium heat , stirring gently to prevent sticking.
• Monitor the temperature with a kitchen thermometer.
• Target: 85°C . Do not boil.

🍋 2. Add the acid

• At 85°C , turn off the heat.
• Add the 2 tablespoons of white vinegar (or lemon).
• Mix gently , without whipping.

The cream will thicken slightly and "break" a little: this is when coagulation begins.

⏳ 3. Keep warm

• Let the cream sit in the saucepan for 5 to 10 minutes , covered.
• You will see a slight separation between the fat and the whey.

🧺 4. Drain in a cool place

• Line a strainer or fine sieve with a clean cloth (or cheesecloth).
• Slowly pour in the coagulated cream.
• Place everything in a bowl or basin to collect the whey.
• Refrigerate for 12 hours , covered.

💡 Tip: The longer you let it drain, the thicker the mascarpone will be.

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🥄 5. Recovery and conservation

After 12 hours, collect your mascarpone:

• Smooth, firm, creamy.
• Using a spoon, transfer it to an airtight jar .
• Keep refrigerated for 4 to 5 days maximum.

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☕ Flavored version (optional)

You can flavor your mascarpone as soon as it is cooked , for example:

• Coffee mascarpone : 3 to 5 tablespoons of instant coffee in hot cream.
• Vanilla mascarpone : infuse a vanilla pod into the cream before adding the vinegar.
• Cocoa mascarpone : add 2 tablespoons of unsweetened cocoa while heating.

➡️ These versions are ideal for homemade ice cream , a revisited tiramisu cream , or express desserts .

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⚙️ Technical tips

• ❄ Cold cream? No! Always work while hot for perfect coagulation.
• 🧪 No balsamic vinegar or wine vinegar! Too strong, it distorts the taste.
• 🧂 Don't add salt! Mascarpone is a neutral base. Add salt only if you're making a savory, spreadable version.
• 🥶 You can freeze homemade mascarpone , but it will lose some texture. It's best to use it fresh.

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✅ Quick Summary

Stage	Detail
Heat	Cream at 85°C
Add	White vinegar or lemon
Rest	5 to 10 min covered
Draining	12 hours in the fridge in a cloth
Recovery	Thick and smooth texture
Use	Ice cream, tiramisu, mascarpone whipped cream…

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🎯 Why make your own mascarpone?

✔ Unparalleled taste
✔ Fresh and natural texture
✔ Zero additives or thickeners
✔ Easy customization (coffee, vanilla, cocoa)
✔ Reduced cost compared to industrial purchasing

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🚀 And now?

Now that you have mastered how to make mascarpone, you are ready for article 2/2:
👉 Italian mascarpone ice cream, tiramisu style , with two-tone mix, cocoa, coffee coulis and sponge fingers… All without an ice cream maker. You'll see, it's a killer ice cream.

🧊 This article is the first part (1/2) of a series dedicated to homemade tiramisu-style Italian ice cream, without an ice cream maker.
In this first step, we'll show you how to make a smooth, soft, and naturally creamy homemade mascarpone . It will serve as a flavorful and texturizing base for an absolutely irresistible ice cream.

➡️ The following (article 2/2) will show you how to make a two-tone tiramisu ice cream , based on plain mascarpone and coffee, whipped in an ice bath and whipped by hand, with cocoa and sponge fingers.