A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan. It is, however, described as a curd cheese, although it is made in much the same way as yogurt and it is often used in deserts.
If you cannot find mascarpone cheese in the supermarket, it is possible to make your own at home. It takes at least 12 hours to set but only takes 15 minutes to prepare. You simply need 1 quart heavy cream and 1/4 teaspoon tartaric acid. Follow this link for detailed instructions on how to make mascarpone cheese: homecooking.about.com/od/cheeserecipes/r/bldairy40.htm