Pound Cake with Mascarpone Sauce Recipe

Free Recipe Pound Cake with Mascarpone Sauce

Recipe Type: C Recipes

Recipe Preparation: cook

Cooking Ingredients for Pound Cake with Mascarpone Sauce Recipe

5 Large Eggs, separated*
5 tb Granulated Sugar
18 oz (1 1/2 pkgs) Mascarpone, at
– room temperature
2 tb Brandy (Cognac preferred)
1 Pound Cake (homemade or
– store-bought)
Fresh Strawberries or
-Blackberries for garnish

Pound Cake with Mascarpone Sauce Preparation

(* NOTE: The egg yolks in the sauce are uncooked.) **Torte Sabbiosa** 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. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 10

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