5 large eggs, separated*
5 tablespoon granulated sugar
18 oz (1 1/2 pkgs) mascarpone, at room t; emperature
2 tablespoon brandy (cognac preferred)
1 pound cake (homemade or store-bou; ght)
1 fresh strawberries or blackberries; for garnish
*The egg yolks in the sauce are uncooked.)
1. To make the sauce, beat the egg yolks and sugar together in a bowl with a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk mixture until well blended. Don't overmix, or sauce may separate. Beat in the 2 tablespoons of brandy.
2. In a separate bowl, whip the egg whites until they form stiff peaks. Fold egg whites into the Mascarpone mixture. Refrigerate until serving time.
3. To serve, cut the cake into 1 inch thick slices, place on a plate and spoon mascarpone sauce over it. Decorate each portion with fresh berries.
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