2 cups whipping cream
1 tbsp lemon juice
Set a double broiler in low medium heat. Put the whipping cream in a heat resistant bowl and set it on the double broiler. Heat it for about 15 minutes stir often until cream reaches 190F. Test with a cooking thermometer.
When it reaches 190F there will be bubbles on top as though it is starting to rise, then add the lemon juice and keep stirring. The cream will curdle and become thick enough to coat a spoon but it will still be a cream consistency unlike other cheese.
Get a bowl and put a strainer lined with a coffee filter. Pour the cream and let it cool for about 20 minutes. Once it is cool, cover with a cling film and place it in the fridge overnight between 12 to 24 hours for the whey to drain. If it is more than 12 hours it is better because then it will solidify beautifully.
Once it is solid it will be about 1 cup of mascarpone cheese.
They are many ways this cheese can be used from risotto to tiramisu or eaten with fruits.