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Classic Tiramisu

Reviewed: Jul. 28, 2012
Great news everyone, you can make your own mascarpone cheese at a fraction of the price and it tastes great, easy too. However you have to make it at least one day before making your tiramisu. In a double boiler bring one quart of heavy cream to 90 degrees farenheight (takes about ten minutes). Stir often to keep the cream from scorching. Add one tablespoon of tartaric acid, (or try one tablespoon of lemon or lime juice or one tablespoon of vinegar). Let cool. Keep stirring until you begin to see separation of whey (clear liquid). Line a sieve with three layers of cheese cloth or three coffee filters and place sieve over a pot or bowl. Pour cream inti sieve and cover. Place in fridge overnight to allow the whey to drain. The next day, vola, you have mascarpone cheese. Peel away filter and place cheese in an airtight container till ready to use. Use within five days. I suggest you google this and or watch you tube videos. Now for my rating, great recipe but way too much sugar and I do have a sweet tooth. Will definatly make again but less sweet. Thanks for sharing.
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