Prep 10 mins
Cook 0 mins
The beauty of this dessert by Romeo Salta from "The Pleasures of Italian Cooking" is its simplicity. It is a no-cook & quick-fix taste sensation that is best when garnished w/fresh berries. Enjoy! (Time does not include time to chill the crema)
- 453.59 g mascarpone (ricotta or cream cheese may be used)
- 118.29 ml sugar
- 4 egg yolks (lightly beaten)
- 29.58 ml heavy cream
- 29.58 ml cognac (or other Brandy)
- Blend the cheese in an electric blender till very smooth.
- Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
- To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.
We didn't care for this. I would greatly decrease the cognac next time, it was too strong for us and illed the taste of the cheese.
This was an absolutely amazing dessert!!! My husband and I had never had marscapone cheese before and I bought some so I needed a recipe. I found this one and tried it, we're now hooked on this scrumptious little treat! I only made half of this recipe and altered a few ingredients. I used maple syrup instead of sugar, this gave the dessert a very nice richness that I think would be missing otherwise, and we used vanilla instead of cognac. It's a great dessert with fresh blueberries on top! This is a keeper and we'll have this one more often!
Delicious! Just made half the recipe for a late-night dessert for hubby and self. Could only find small fresh berries but tasty nonetheless. Will do these again, thanks for this one.