This week we are making Homemade Tiramisu. It will involve making your own Mascarpone Cheese, Ladyfingers, and Cream Filling. Taking it one day and one recipe at a time will make this decadent dessert very easy. I know you’ll be pleased with the results.
Day one of your Homemade Tiramisu
Make your homemade Mascarpone Cheese.
This is so easy, you’ll be banging your head against the wall for paying $6 for a small cup of cheese at the store.
This soft cheese is used in many desserts as well as a butter replacement on toast. If you’ve never had it, think of it as cream cheese-y. It’s a main ingredient in Tiramisu, but it’s also used in savory dishes to thicken up a sauce and enriches the flavor. I’ve added some honey to it and served it with sweet berries in mini tarts.
It’s quite versatile and so inexpensive and simple to make. I’ll be using it in more of my recipes.
Prep time:
Cook time:
Serves: 4 cups
- 1 Pint Heavy Cream
- 1 Tablespoon Lemon Juice
- Add an inch or so of water to a large skillet and bring it to a boil. Pour your cream into a stainless steel bowl and place it into the skillet. Cook the cream for 15 minutes or until it reaches 190 deg F. Add in the lemon juice and keep it at 190 deg for 5 minutes stirring to avoid scalding. The cream should coat the back of a wooden spoon and leave a defined stripe when you swipe your finger across the spoon.
- Place either a paper towel, a coffee filter, or cheesecloth into a strainer and place that over a bowl.
- Pour your mixture out into a strainer. You'll see some liquid leak out of the strainer, the remainder will be absorbed by the cloth. Once cool, cover and place in the fridge overnight.
- The next day, remove from the strainer and fluff up. Add to a mason jar or plastic container and store in the fridge for 7 to 10 days.
wow, it’s that easy?! And I’m paying 6 bucks for cream and lemon juice?! the price of mascarpone has actually been the biggest deterrent for me when thinking about making tiramisu so thank you!
Yep! I can’t believe the price either… Just plan on making it a few days in advance. I’ve left it to drain to two days and it’s just fine.
That’s brilliant! Thank you so much for sharing. I’ve never thought to make it myself but it’s so easy. I will definitely be making it from now on.
It’s super easy. Just takes a little planning to make it the night before.
love that it is SO easy! mascarpone is one of my favorite ingredients to use
Totally trying this!!
It’s so easy and can be used in so many recipes. I love it!
Wow can´t believe it, gonna try this tomorrow. Thanks for sharing !!
It’s very easy to make yourself. Just leave it in the fridge overnight and you’ll have yummy cheese in the morning!
Oh wow, I never new what it was or how easy it would be to make!
Yep. I know you don’t really do dairy, so I don’t know how you are with cultured milk, but it sure is that easy.
I´m just making your mascarpone recipe, is it right if its very liquid? I left it 15 min + 5 min with the lemon juice and it covered the spoon.
Yes. when you first make it, it will be liquid. Put into a lined strainer and the whey will drip out and the milk will firm up overnight. I hope it works out.
awesome, incredible !!!!!!!!! I made it and it tastes even better than the store bought, Thank you so much for this recipe, love ya
Very good!! So glad it worked out for you. It just takes a day of planning to make it and it’s great. I also freeze it to save it for later.
i need to use haevy cream or heavy whipping cream? can i use home made heavy cream?
They are the pretty much same thing. Heavy Cream is better because whipping cream has a few extra things in it to help thicken.