Double Cream 4.000
Apr 18, 2007

Emily Luchetti says "it's a shame that English double Devon cream is difficult to find in the United States," so she created this recipe as a substitute.

The cream may be made up to 8 hours ahead and refrigerated. If it is made more than 1 hour ahead, it may need to be lightly rewhipped before using. Serve on warm scones and fresh fruit.

Servings: 4 cups
  • 3/4 cup mascarpone cheese
  • 1 1/2 cups heavy cream, well chilled
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sugar
  • Small pinch kosher salt


In a large bowl, using a hand-held mixer or whisk, combine all the ingredients, beating until the mixture holds its shape. Cover and refrigerate until ready to serve.

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Recipe Source

Adapted from her "Classic Stars Desserts" (Chronicle, 2007).

Tested by Bonnie S. Benwick.

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