Originally Posted by Constance
Do you suppose I could substitute cream cheese?
Yes, but it won't be nearly as decadent!
Found this substitution info at Cook's Thesaurus:
mascarpone = mascherpone = Italian cream cheese Pronunciation:
A key ingredient in tiramisu and zabaglione, mascarpone is velvety soft, slightly acidic, and expensive. Although Italian in origin, the name is said to come from the Spanish mas que bueno,
"better than good." It's usually sold in tubs. Use it soon after you purchase it since it's highly perishable. Substitutes:
Blend 8 ounces softened cream cheese with 1/4 cup whipping cream. OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream OR Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream. OR Whip ricotta cheese in a blender until smooth (lower in fat)