Things You'll Need:
- Heavy cream
- Confectioner's sugar
- Tartaric acid
- Candy thermometer
- Cheesecloth
-
Step 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.
-
Step 2
Pour 1 pint of heavy cream into the top pan of the double boiler.
-
Step 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.
-
Step 4
Whisk in ½ tsp. tartaric acid. Continue to whisk constantly until the cream mixture reaches 180 degrees F.
-
Step 5
Remove the pan from the heat. Let the mascarpone cheese mixture cool for about 15 minutes, whisking occasionally.
-
Step 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.










