Quescrem Mascarpone 500 G

Quescrem Mascarpone comes from the Spanish Quescrem Professional range, made in Galicia from only pasteurised cream and Spanish cow's milk with a natural acidity regulator. It has a rich, creamy texture with 42% fat and is the classic choice for tiramisu and Italian desserts, while also working well in sauces, dips and pizza. It comes in a 500 g tub.

Features

• 42% cow's milk fat: Rich texture and a distinct creamy taste in desserts.
• No vegetable oil: Made from cream and cow's milk only.
• Simple ingredients: Cream, milk and citric acid as acidity regulator.
• Superior Taste Award 2023: From the International Taste Institute, Brussels.
• Galicia Calidade quality mark: Certified Spanish regional quality.
• Almost salt-free: Only 0.06 g per 100 g, ideal for desserts.

Mascarpone Uses

Ready to use. Ideal for tiramisu and mascarpone cream, no-bake cheesecake, fillings for cakes, éclairs and crepes, and cake frosting. In savoury dishes, add it to pasta sauces and risotto, dips, or spread over pizza before serving.

Nutrition Facts (per 100 g)

• Calories: 416 kcal
• Total fat: 42 g
• Saturated fat: 28.2 g
• Trans fat: 1.6 g
• Cholesterol: 160 mg
• Sodium: 24 mg
• Carbohydrates: 4.8 g
• Sugars: 4.8 g
• Protein: 4.6 g
• Vitamin D: 1 µg
• Calcium: 125 mg
• Potassium: 90 mg
• Salt: 0.06 g

Ingredients: Pasteurised cream (milk), cow's milk, acidity regulator: citric acid. Origin of milk and cream: Spain.

Allergens: Milk.

Storage

Keep refrigerated at 2 to 8°C. After opening, close the tub tightly and use within a few days.

FAQ

Is this mascarpone suitable for tiramisu?
Yes, it is the key tiramisu ingredient and gives smooth, stable layers.

What is the difference between mascarpone and cream cheese?
Mascarpone is richer, milder and smoother, while cream cheese is firmer and tangier.

Can it be used in savoury dishes?
Yes, in sauces, dips and pizza.

Where is it made?
Spain.