Thursday, 14 June 2012
Crema di mascarpone
This recipe comes from Lombardy in northern Italy and is usually served at Christmas time with panettone. However, I think it goes really well with fresh summer berries and on its own, makes an elegant pudding served with some crisp langue de chat or tuile biscuits. It can be made the day before and kept in the fridge.
Some versions of this are very rich and sweet; I prefer to reduce the sugar and make it a lighter consistency by whisking the egg whites. I suppose it's a bit like an Italian style syllabub. I've used sweet marsala here but you can pretty much use any alcohol you like - brandy, rum and sherry are all good. Just remember that you might need to add more sugar if the alcohol you are using is on the dry side.
RECIPE - serves 4
2 large eggs, separated
100ml sweet marsala
50g caster sugar
Whisk the egg whites until stiff and put aside for a moment. Beat the egg yolks with the caster sugar until thick and pale yellow. Add the mascarpone a spoon at a time, mixing well between each addition. Then mix in the marsala. Finally, fold the egg whites in carefully and pour into glasses. Leave in the fridge for at least 3 hours before serving.