Mascarpone Custards with Summer Berries
These lovely, creamy custards are based on a traditional zabaglione. You will need eight 3 1/2-inch ramekins.
Directions
The mascarpone custards can be refrigerated, covered, for up to 2 days. Serve chilled.
- In a large stainless steel bowl, beat the egg yolks with the sugar until slightly thickened, about 2 minutes. Set the bowl over a medium saucepan of simmering water. Gradually whisk in the Marsala and whisk constantly until the mixture triples in volume, about 8 minutes. Remove the bowl from the pan and continue whisking for another minute.
- Pour the espresso into a shallow bowl. Dip the amaretto cookies in the espresso one by one and use them to line the bottoms of eight 31/2-inch ramekins; use any broken cookies to fill the spaces.
- In a medium bowl, beat the mascarpone with a rubber spatula until creamy. Add the Marsala custard and fold together until smooth. Spoon the mixture into the ramekins and refrigerate until firm, about 2 hours. Garnish with the berries and serve.
Note: Amaretti are sweet, crumbly cookies that are perfect for serving with creamy desserts or coffee. They are available in Italian groceries and by mail order from Salumeria Italiana (800-400-5916). The charming tins in which amaretti are often sold are worth holding onto for storing homemade cookies.
Lori De Mori, Food & Wine Magazine
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Photo image © Quentin Bacon
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