If you have a fine sieve, see if you can use that to drain away some of the excess liquid. Depending on the fineness, and how liquidy your mascarpone mixture is- you may need to line the sieve with a coffee filter, paper towel, or cheesecloth so it doesn't go through. That should help it thicken to a spreadable consistency. If you don't have a sieve large enough to hold it all, you can simply dump it onto the paper towel or filter and let that pull some liquid out. In that case, I'd use several layers or several filters to hold it. It's a bit messy, but at least you won't have to waste the mixture entirely.
Also, take a tip from making yogurt or various soft tofu dishes- set up the strainer and put the whole contraption in the fridge (or in a cold porch/garage) overnight or at least a few hours. Time will help the mixture thicken and you won’t feel like you’re waiting for a watched pot to boil (us it done yet?!!.
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Time will help the mixture thicken and you won’t feel like you’re waiting for a watched pot to boil (us it done yet?!!.