No Italian dessert would be complete without Mascarpone. The thick, double or triple cream soft cheese with a milk fat content as high as 75%, from the Lombardy region of Italy.
In truth, Mascapone is barely a cheese. It’s more like thickened cream that’s on its way to becoming butter. Its texture ranges from smooth and creamy to almost buttery and it’s so simple to make, that many people make their own at home