• Tiramisu" Tiramisu-kaastaart de la casa" is Copyrighted by Flickr user: belgianchocolate (frank wouters) under the Creative Commons Attribution license.
  
  

History

• "Mascarpone originated around 1600" in the Lombardy region of North Italy, explains cheese expert David B. Fankhauser, of Ohio's Clermont College. Fankhauser believes it's possible that early Mascarpone was made with lemon juice as he's "wondered where ancient Italians would have gotten tartaric acid."
  
  

It's Not a Cheese

• Mascarpone is often called a cheese, but in fact, it's more closely related to yogurt. Like yogurt, mascarpone is made with the addition of an acidic component and does not require extended aging like a traditional cheese.
  
  

Extreme Fat Content

• Mascarpone has a fat content of 50 percent or more. Like all animal-based fats, the fat in mascarpone is saturated fat.
  
  

Flavor

• Mascarpone has a very delicate flavor. It is similar in taste to creamed or ricotta cheese. Its subtle flavor makes it an ideal component for sweet deserts.
  
  

Tiramasu

• Tiramasu is a popular dessert that features a bed of lady fingers soaked in espresso and topped with a mixture of mascarpone mixed with whipped cream, sugar and sweet wine. The dessert is chilled and dusted with cocoa before serving.
  
  

Marscapone on Its Own

• Mascarpone is also eaten without any embellishment as a cream-cheese type spread. Purchase prepared mascarpone at better supermarkets, Italian markets, and gourmet food stores.