John Myers
Ingredients for 4 servings:
- 250 g mascarpone
- 4 egg yolks
- 100 g sugar
- 4 tbsp Marsala
- n. B. cocoa powder
- possibly ladyfingers, for garnishing
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cream of mascarpone with Marsala, also available as semi-frozen
Put the mascarpone in a bowl and stir gently, adding the Marsala as you go. But be careful! Stir slowly so the mascarpone doesn’t curdle and turn into butter. Put the egg yolks in a second bowl and beat with the sugar until fluffy. Gradually stir the egg cream into the mascarpone cream. Ladle into small bowls and garnish with cocoa powder if desired, or place a sponge finger in each portion. Variation: This cream, which tastes like zabaglione, can also be served semifreddo. In this case, allow the cream to freeze slightly and mix briefly before serving. Or freeze portions in the freezer until solid and remove one hour before serving. Keep warm and only then garnish and serve.
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