Mascarpone is a delicious fresh cow's milk cheese -- it tastes like a cross between whipped cream and cream cheese. It can be found in better cheese cases, but can also be easily made if you have a couple of days before you need it. There are plenty of recipes online -- it's quite easy to pull off -- so do try it once.
This recipe is for those times when you don't have the time.
Please note, this recipe makes more than you will need for the Strawberry-Raspberry Pavlova. Use the excess to enrich pasta sauces, slather on pizzas, mix into scrambled eggs, spread on good bread and top with sliced radishes, serve alongside roasted vegetables, and of course, add to virtually any dessert. You won't have a hard time using it up.
Keeps covered in the refrigerator 1 week
8 ounces cream cheese (not low fat), softened
1/4 cup heavy cream
2 1/2 tablespoons sour cream
1. Mix the cream cheese, heavy cream and sour cream in a small bowl until thoroughly combined.
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