Mascarpone is a rich and velvety Italian cream product often used in desserts like tiramisu, cheesecakes and frostings. Its mild, buttery flavour makes it a favourite in both sweet and savoury dishes. But if you’re pregnant, you may be wondering—is Mascarpone safe to eat during pregnancy?
SEE ALSO: Which types of cheeses you should avoid eating when pregnant? →
The short answer is yes, in most cases. However, there are some important factors to consider to ensure that you’re eating it safely. Let’s dive into everything you need to know about Mascarpone and pregnancy.
What is Mascarpone?
Mascarpone is a soft, spreadable Italian cream product with a rich, buttery texture. It originates from Lombardy, Italy, and is traditionally made by heating heavy cream and adding an acid like citric acid or tartaric acid to thicken it. This process separates the curds from the whey, resulting in an ultra-smooth and spreadable cheese with a mild, slightly sweet flavour.
How is Mascarpone Different from Other Cheeses?
Mascarpone is unique because:
- It’s very mild in flavour: Mascarpone lacks the tanginess of cream cheese or the saltiness of Ricotta, making it ideal for both sweet and savoury dishes.
- It’s made from cream, not milk: Unlike most cheeses, which use whole or skim milk, Mascarpone is made from high-fat dairy cream. This gives it a luxurious texture and a higher fat content (about 60-75%).
- It doesn’t require ageing: While many cheeses like Cheddar or Parmesan need months or years to develop flavour, Mascarpone is unaged, meaning it’s ready to eat almost immediately after production.
Is Mascarpone Pasteurised?
One of the main concerns with cheese during pregnancy is whether it is made from pasteurised milk. Unpasteurised dairy can carry harmful bacteria, such as Listeria monocytogenes.
The good news
- Most commercial Mascarpone is made from pasteurised cream, which means it is safe for pregnant women to eat.
- Popular brands such as Galbani, BelGioioso and President use pasteurised milk and cream in their Mascarpone production.
However, if you’re buying Mascarpone from a small artisan producer or a local market, always check the label. If it is made from unpasteurised milk, it’s best to avoid it during pregnancy.
Does Mascarpone Pose a Listeria Risk?
Mascarpone has a low risk of Listeria contamination for several reasons:
- It’s made from cream, not raw milk. Since Mascarpone is produced by adding acid to heavy cream rather than fermenting milk, the risk of bacterial growth is lower.
- Its high-fat content and low moisture make it less hospitable to Listeria.
That said, improper storage can increase the risk. Always check the expiry date, keep Mascarpone refrigerated and discard it if it smells sour or appears discoloured.
What About Mascarpone in Tiramisu & Other Desserts?
While Mascarpone itself is usually safe, some dishes that contain Mascarpone may not be pregnancy-safe.
Tiramisu
Traditional tiramisu contains raw eggs, which can carry Salmonella, another bacteria that can cause food poisoning. If you’re ordering tiramisu at a restaurant or bakery, always ask if it’s made with pasteurised eggs or heat-treated egg yolks.
If you’re making tiramisu at home while pregnant, use pasteurised eggs or an egg-free recipe to eliminate the risk.
Cheesecakes & Frostings
Mascarpone-based cheesecakes and frostings can also contain raw eggs, so always check the ingredients. Choose baked cheesecakes instead of no-bake varieties if you’re unsure about the egg content.
Is Mascarpone a Nutritious Choice for Pregnant Women?
Mascarpone can be included in a pregnancy diet if consumed in moderation. It is high in calories (429 kcal per 100g) and fat, with 43g of total fat, of which 30g is saturated fat. While fats are essential for foetal development, excessive intake of saturated fats may contribute to unhealthy weight gain and cardiovascular concerns.
The cheese is also low in sodium (54mg per 100g), making it a safer option compared to saltier cheeses. However, it has 125mg of cholesterol per 100g, which should be balanced with healthier fat sources.
Although Mascarpone contains some calcium (143mg per 100g), which is important for foetal bone development, it lacks other key nutrients like iron, vitamin D and potassium. It provides a small amount of protein (3.6g per 100g), but other dairy products like yoghurt or cottage cheese offer higher protein content.
How to Eat Mascarpone Safely During Pregnancy
If you want to enjoy Mascarpone while pregnant, follow these simple guidelines:
- Check the label: Make sure it says “made from pasteurised milk” before consuming.
- Buy from reputable brands: Stick to well-known commercial brands that follow strict food safety regulations.
- Keep it refrigerated: Store Mascarpone at or below 4°C (40°F) and consume it within a few days after opening.
- Avoid dishes with raw eggs: If eating tiramisu, cheesecake or frosting made with Mascarpone, ensure the eggs are pasteurised or fully cooked.
- Discard any spoiled Mascarpone: If it has an off smell, an unusual taste, or any visible mould, throw it away immediately.
Mascarpone Alternatives for Pregnancy
If you’re unsure about eating Mascarpone during pregnancy or want a lower-fat alternative, here are some safe substitutes:
- Cream cheese: A similar spreadable cheese made from pasteurised milk, often used in desserts.
- Ricotta: A lighter option that’s also pregnancy-safe if made from pasteurised milk/whey.
- Greek yoghurt: Thick and creamy with a tangy flavour, ideal for healthier desserts.
- Cottage cheese: A lower-fat alternative for savoury dishes.
Final Verdict: Can You Eat Mascarpone During Pregnancy?
Yes, Mascarpone is generally safe to eat during pregnancy as long as it is made from pasteurised milk and stored properly. The main risks come from dishes that contain raw eggs, such as traditional tiramisu, so always check the ingredients before indulging.
By following simple safety precautions, you can enjoy Mascarpone in desserts, sauces, and spreads without worry.
Pregnancy-Friendly Recipe: Berry Mascarpone Parfait with Sponge Cake
Ingredients (Serves 2-3)
- 1 cup pasteurised Mascarpone
- ½ cup Greek yoghurt (adds a bit of tang and protein)
- ¼ cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup sponge cake or ladyfingers, cut into cubes
- 1 cup fresh strawberries, sliced
- ½ teaspoon cocoa powder (for dusting)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Mascarpone Cream: In a bowl, whisk together Mascarpone, Greek yoghurt, honey and vanilla extract until smooth and creamy.
- Assemble the Layers: Place a few pieces of sponge cake at the bottom of each serving glass. Add a spoonful of Mascarpone cream over the cake layer. Add another layer of sponge and top with a layer of sliced strawberries.
- Garnish: Dust the top with cocoa powder for a hint of chocolate flavour. Garnish with fresh strawberries and mint leaves.
- Serve: Chill for 10-15 minutes before serving for the best flavour.
Why is this recipe pregnancy-friendly?
- ✔ Uses pasteurised Mascarpone (safer during pregnancy)
- ✔ No raw eggs (unlike traditional tiramisu)
- ✔ Greek yoghurt adds protein and probiotics
This is a light yet indulgent dessert, perfect for satisfying sweet cravings during pregnancy while keeping it safe and nutritious! 😊
References
Safety in Pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.
