Here's the perfect example...mascarpone at $5.99 for a small 8oz tub. Splendid for a wee bit smeared over fruit at breakfast.
But a wowzah! when I need 32 oz of the stuff because I've decided to make a Berry Tiramisu for 4th July weekend.
But it's not just the cost that drives me here but also the fact that it's so easy to make, utterly creamy and delicious and at $3.59 for 4 cups of cream which will give you approx. close to 14oz of mascarpone, it's a win win.
I'm posting this now, because you do need 24 hours set aside to make the mascarpone before you can begin on the Berry Tiramisu which is also something you'll need to prepare the evening before you serve - needs a solid 12 hours in the refrigerator to set.
But here are somethings you need to know before you begin:
- Buy heavy whipping cream, pasteurized but not ultra-pasteurized.
- If you don't have one of those heavy duty commercial refrigerators which has the oomph of a herd of elephants and just have a regular refrigerator, turn up to the coldest setting so the mascarpone can set thick.
- Also, if your refrigerator is stuffed to the hilt & you are doubling or tripling the quantities here, you'll need to give the whole thing an extra 12 hours to set. Did I learn this the hard way, trying to make mascarpone for my class of 16!
So let's get started!