INGREDIENTS

INSTRUCTIONS

From: squeakn@pcnet.com  Date: Fri, 23 Feb 96 17:09:09 EST  Here's a
recipe that can save a lot of money if you're making  tiramisu. CHOOSE
A STAINLESS STEEL BOWL that fits inside a large  saucepan without
touching the bottom of the pan. Add water to the pan  and place the
bowl in the pan so that the bowl touches the surface of  the water but
still sits firmly on the rim of the pan. Remove the  bowl, place the
pan on medium heat, and bring the water to a boil.  Place the cream in
the bowl and place over the boiling water. Adjust  the heat under the
pan to medium and heat the cream, checking the  temperature often with
an instant-read thermometer, to 190F; stir  occasionally. Stir in the
vinegar, continuing to stir gently until  the cream begins to curdle.
Remove the pan from the heat, cover, and  allow the curds to firm up
for 10 minutes. Line a strainer or  colander with dampened cheesecloth,
napkin, or coffee filters. Set  the strainer or colander over a bowl
and carefully spoon the curds  into the strainer. Allow the mascarpone
to cool to room temperature,  cover the strainer tightly with plastic
wrap, and refrigerate for 24  hours to allow the cheese to finish
draining and become firm. Store  in the refrigerator in a tightly
covered container. Use the  mascarpone within 3-or-4 days. Makes About
1 Pound. NICK MALGIERI  MM-RECIPES@IDISCOVER.NET  MEAL-MASTER RECIPES
LIST SERVER  From the MealMaster recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Beauty: an act of God”