Pound cake with mascarpone sauce

 
                      POUND CAKE WITH MASCARPONE SAUCE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Italian
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Large Eggs, separated*
    5       tb           Granulated Sugar
   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.)
   
   **Torte Sabbiosa**
   
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -