|5||Large Eggs, separated*|
|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|
(* NOTE: 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. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City)
posted by Bud Cloyd