Instructions: A fresh thick cream cheese originally from Lombardy and Piedmont made with cows milk. In Britain it is only available pasteurised but in Italy you can buy it farm produced. Serve it as a pudding mixed with double cream egg whites and sugar.

We use it in sauces and stuff a mixture of mascarpone and rosemary under the skin of chickens before panroasting them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.