Mascarpone is made from the cream of cow’s milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, Mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and a finely woven cloth. The result is an extremely smooth, slightly sweet fresh cheese. This is the essential ingredient for Tiramisu but is also known as a topping for fresh berries.