马斯卡彭是由轻质奶油加入酒石酸后转为浓稠而制成。所以，Mascarpone应该归类为凝结奶油，而非奶酪。它比普通奶油奶酪乳脂含量稍低，要清淡一些。此时搭配车厘子和奶油，便成为了一道甜蜜的甜点。Mascarpone is made from light cream which is thickened by adding tartaric acid. So Mascarpone should be classified as clotted cream, not cheese. It is slightly less creamy and lighter than regular cream cheese. Serve with cherries and cream to make a sweet dessert.