Information about Mascarpone:
        www.pastrywiz.com/season/tira2.htm
        Mascarpone Cheese
        Craig Miyamoto
        What It Is? - How It's Made? - How You Can Make It?
        Substitutions? - Where To Get It?

        What it is:
        Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream.
        It's made from the milk of cows that have been fed special grasses
        filled with fresh herbs and flowers
        -- a special diet that creates a unique taste often described as "fresh and delicious."

        Substitutions:
        How To Substitute For Mascarpone
        Sometimes, it's a lot easier just to substitute.
        Tiramisu creators have used ricotta or cottage cheese
        as successful substitutes by whipping the cheese until it is smooth.
        Other sources have created their own substitutions.
        In the Epicurean Chef's Forum,
        "Kim" posted the following: "I found a substitution that worked okay is
        8 ounces of softened cream cheese, plus 3 tablespoons of sour cream,
        plus 2 tablespoons of heavy cream (liquid, not whipped).
        In "The Cook's Thesaurus," the following are suggested:
        (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream,
        or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk,
        or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).

        Where To Get Mascarpone
        Unfortunately, mascarpone isn't always available at your neighborhood supermarket.
        General instructions for hunting down mascarpone in your area include checking
        with gourmet shops or large chain grocery store delicatessens or select cheese areas.
        You can also check the Yellow Pages for Italian delicatessens and markets.

        For the complete info see:
        www.pastrywiz.com/season/tira2.htm

        Another description: from "cheese.com"
        Mascarpone
        www.cheese.com/Description.asp?Name=Mascarpone

        Recipe for Fat Free Mascarpone:
        See Complete page with recipes for using Mascarpone with:
        www.gardenguides.com/recipes/mascarpone.htm
        Mascarpone
        3/4 Cup

        Our fat-free rendition has none of the fat
        but much of the rich flavor of mascarpone cheese.

        1 cup plain nonfat yogurt
        2 tablespoons buttermilk
        Line a strainer with a coffee filter and suspend it over a glass or ceramic bowl.
        Empty the yogurt into the strainer and place the bowl
        in the refrigerator to chill and drain for 3 to 4 hours.

        Remove the yogurt cheese that remains in the strainer to a mixing bowl
        and stir in the buttermilk.
        Cover with plastic wrap and set aside at room temperature for 6 hours.
        Mascarpone will keep for several days in the refrigerator.

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