Creamed mascarpone is, for lovers of cooking and baking, a dessert that is occasionally considered by some to be trivial and simple, but is also very well-known and very much loved by many more. Yes, perhaps it is rather an ‘every day’ dish, but it is also true that it is held in great affection by both adults and children. And it’s so simple to make: you can prepare it at the last moment before a gathering of your friends, dividing it between lots of small glasses or cups. Serve cold, perhaps as an accompaniment to a nice slice of panettone at Christmas or Easter, or with a slice of ‘torta paradiso’, or even with some biscuits. It does not end there: now that you know how to make it, that dessert amongst desserts – tiramisu – will have no fears for you. Keep some sponge fingers and cocoa in the cupboard, and in the fridge a carton of mascarpone and some eggs - everyday ingredients to make a heavenly dessert! In short, a real winner to have up your sleeve for last minute invitations or for when you want to prepare an unchallenging and practical dessert!
A tablespoon of liqueur of your choice (eg Marsala)
Break the eggs and separate the whites from the yolks. Beat the egg whites until stiff. Beat the egg yolks with the sugar until the mixture is white and fluffy. Then add the mascarpone and continue whisking the mixture. Add the liqueur (optional). Gently fold in the egg whites. Serve the cream in individual bowls with a good sprinkling of cocoa powder.
This recipe is really easy, and it is easily within the capability of less experienced cooks. A little advice: it is better if served cold, so keep it in the fridge until you serve it.
Mascarpone is technically a ‘cheese’, and has one of the highest levels of fat of any typical ingredient. So be careful if you are overweight. Limit your intake of cakes and other desserts containing mascarpone.