Best 4 Mascarpone Substitutes. Here Are the Alternatives!

Tiramisu is one of those sweets that are easy to make because there are relatively few ingredients to prepare.

Tiramisu is one of those sweets that are easy to make because there are relatively few ingredients to prepare and the process is simple.

Tiramisu uses mascarpone as an ingredient, but it is an unfamiliar ingredient, so the first time you make it, you may wonder, “What is mascarpone? “I don’t have any mascarpone. “What is mascarpone?

Oh no! What is a mascarpone? I don’t have any… what should I do?

In this article, I’ll introduce you to some mascarpone substitutes that can help you in such a time of need.

Although there are some differences, it tastes just like tiramisu, so give it a try!

What is a mascarpone? What are the points to consider when choosing a substitute?

Mascarpone is a natural cheese that is either not aged at all or aged for a short period of time before being used as food. It is also called fresh cheese.

It has a slight sweetness, and its softness is similar to that of stiffly whipped cream.

It is also low in salt and acidity, so it is often used in various dishes and sweets, including tiramisu.

Since it has no distinctive taste, it is often mixed with salmon and herbs or nuts and dried fruits rather than enjoyed as a cheese.

Mascarpone has the above characteristics, but when choosing a substitute, “one with almost no saltiness” and “one in cream form” are suitable.

However, cheese is a dairy product, and if it is completely different, it may not be the same as tiramisu.

4 substitutes for mascarpone

Mascarpone is softer than cheese and firmer than whipped cream. Mascarpone is softer than cheese, harder than whipped cream, and has a natural sweetness and smooth texture.

For this reason, it is important to make it smooth and creamy when using substitutes so that it does not feel uncomfortable when eaten.

Substitutes are relatively easy to find, so you can make them whenever you think of them!

Mascarpone Substitute 1: Yogurt + Fresh Cream

Yogurt + Fresh Cream

Yogurt and fresh cream, both dairy products, are good substitutes for mascarpone.

Yogurt has a lot of water in it, so it can’t be used as is, but by draining it, you can get the right consistency, and with fresh cream, you can add mascarpone-like fat.

What to prepare

  • Natural yogurt
  • Fresh cream (fresh milk will make it thicker)
  • Sugar


  1. Mix 500g of yogurt, 300cc of fresh cream, and 1 tablespoon of sugar.
  2. Place a colander and a bowl on top of each other, line the colander with two sheets of kitchen paper, and add (1) to drain for at least 8 hours.
  3. About 250-300 g of drained yogurt is made. Add the egg yolks and sugar to the mixture, and the cream is ready.

Mascarpone substitute 2: Cream cheese

Cream cheese

Cream cheese has high water content and is smooth like butter.

It can also be used as a substitute for mascarpone.

What to prepare

  • Cream cheese
  • Whisk


  1. Bring the cream cheese to room temperature. In winter, you can put it in a heatproof container and warm it in the microwave for 10-20 seconds.
  2. Mix with a whisk until smooth. If you let the mixture become airy, it will become soft and almost mascarpone-like.
  3. Now add the egg yolks and sugar to taste, and the cream is ready to mix.

Cream cheese is mild but has a sour taste, so it may be less sweet than tiramisu made with mascarpone.

Mascarpone substitute 3: Tofu


You may be surprised to learn that tofu can also be used to make sweets.

By draining it thoroughly, it becomes as firm as mascarpone.

It also has almost no sourness or saltiness, so even if you use tofu, you won’t be straying too far from tiramisu.

What to prepare

  • Silken tofu
  • Sugar (granulated sugar is recommended)
  • Vanilla essence or brandy if available


  1. Wrap the silken tofu in kitchen paper and place on a colander, place a heavy stone on top and drain overnight. (Make sure to drain it thoroughly as it will end up watery if the water is not removed.
  2. Place the drained tofu in a blender or food processor, add the sugar, and stir well. (*Adjust the sweetness to your liking. (*Adjust the sweetness to your liking, and use granulated sugar for a smoother finish due to its finer particles.
  3. If you like, you can add a few drops of vanilla essence or brandy at the end to make it easier to eat.

It is healthier than cheese, so it is recommended for those who want to enjoy tiramisu while on a diet!

Mascarpone substitute 4: marshmallow + cream + lemon juice

marshmallow + cream + lemon juice

If you want to get closer to mascarpone, I recommend using marshmallow.

It has sweetness and softness, and no saltiness or acidity, making it perfect for making cream.

The lemon juice used is small and not too sour, so if you want to make a firm and sweet tiramisu, this is the way to go.

What to prepare

  • Fresh cream (animal-based is recommended)
  • Marshmallows
  • Lemon juice
  • Egg yolks


  1. Separate 2 tablespoons of the 200cc of cream, add 1/2 teaspoon of lemon juice, and mix for 9 minutes. Add one egg yolk and mix, then refrigerate until ready to use.
  2. Place 110g of marshmallows and 2 tablespoons of the reserved cream in a heatproof container and heat in the microwave for 1 minute.
  3. Stir well to melt the marshmallow, remove from the heat, and mix well with the cream from (1) to complete the cream.

Points to note when using substitutes

Even if you don’t use mascarpone, you can still make tiramisu by using the substitutes described above.

However, there are a few things to keep in mind when using substitutes.

The following are three points to keep in mind when using substitutes.

They are only substitutes

Because they are only substitutes, they do not become mascarpone themselves.

For this reason, keep in mind that it may not have the taste or flavor of tiramisu made with mascarpone.

In particular, if tofu is used, people with a sensitive sense of taste or smell may be bothered by the taste of soybeans, the smell of tofu, or the texture of the tofu.

Check for allergies

When using substitutes, you must also be careful about allergies.

For example, when using tofu, some people may have an allergic reaction to soybeans.

If you are extremely allergic to soybeans, you may develop a serious allergic reaction, so both the eater and the cook should be careful.

Do not store for long periods

Whether you use a substitute or not, it should be eaten on the same day or the next day after it is made, as it is a raw product that has not been heated like a cake or cookie.

They are not cooked like cakes or cookies, so they should be consumed on the same day or the next day after they are made, especially during the rainy season or in the summer.

Also, the water comes out with time, so please discard the leftover food that is not kept.


  • Mascarpone is a fresh cheese with high-fat content and natural sweetness. It has no peculiar taste and is used in cooking and baking.
  • When choosing a substitute for mascarpone, a smooth creamy cheese without acidity or saltiness is suitable.
  • Yogurt + fresh cream, cream cheese, tofu, and marshmallow are good substitutes for mascarpone.
  • Substitutes are only substitutes and may not have the taste or flavor of mascarpone.
  • When using substitutes, especially tofu, both the cook and the eater should be aware of allergies.
  • Eat immediately without storing for a long time, as the water will be released over time.