You can replace cream cheese with mascarpone in a ratio of 1:1 in cheesecake, tiramisu, sauces, and soups for a creamier texture and taste. Mascarpone vs cream cheese Composition. Mascarpone is made with heavy cream and citric or tartaric acid while cream cheese is made with milk, cream, and lactic acid bacteria. Fat content
Make the filling. Add the cream cheese, mascarpone, powdered sugar and 2 tablespoons of Kaluha to a large mixing bowl. Use an electric hand-held whisk to whisk the mixture until just combined (don’t overmix or the cream cheese will loosen) (photos 5 and 6). In a separate bowl, whisk the heavy cream to stiff peaks.
Mix together cream cheese, heavy cream, and butter in a medium bowl until well blended. Mix the mascarpone until smooth, but don't overdo it or it will become too runny. Fold in the applesauce, sugar, ½ teaspoon cinnamon, and lemon juice. Fold in the whipped cream carefully. Place half of the ladyfingers into a rectangular dish of about 30x20 cm/ 12x8 inches, a bit larger or smaller is OK. Instructions. In the bowl of an electric mixer, add the heavy cream, vanilla extract, creme caramel powder, and condensed milk. Use the whisk attachment and beat on medium high until stiff peaks form. Add the mascarpone cheese and mix on medium speed until well combined, thick, and fluffy.
1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream. You can make an egg free sponge cake for this using my egg substitute chart. If using alcohol, add the Amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix.