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  1. Exported from MasterCook

  2. POUND CAKE WITH MASCARPONE SAUCE

  3. 10 Preparation Time :

  4. Categories : Cakes Italian

  5. Sauces

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 5 Large Eggs, separated*

  8. 5 tb Granulated Sugar

  9. 18 oz (1 1/2 pkgs) Mascarpone, at

  10. - room temperature

  11. 2 tb Brandy (Cognac preferred)

  12. 1 Pound Cake

  13. - store-bought)

  14. Fresh Strawberries or -Blackberries for garnish

  15. (* NOTE: The egg yolks in the sauce are uncooked.)

  16. **Torte Sabbiosa**

  17. 1. To make the sauce, beat the egg yolks and sugar

  18. together in a bowl with a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk

  19. mixture until well blended. Don't overmix, or sauce

  20. may separate. Beat in the 2 tablespoons of brandy.

  21. 2. In a separate bowl, whip the egg whites until they

  22. form stiff peaks. Fold egg whites into the Mascarpone

  23. mixture. Refrigerate until serving time.

  24. 3. To serve, cut the cake into 1 inch thick slices,

  25. place on a plate and spoon mascarpone sauce over it.

  26. Decorate each portion with fresh berries. From Chicago

  27. Tibune Magazine, May 2, 1993

  28. recipes provided by Marta Pulini, chef of Le

  29. Madri (New York City)

  30. posted by Bud Cloyd - - - - - - - - - - - - - - - - - -

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