Real pound cake with mascarpone sauce

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Recipe by: bowie

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Large Eggs, separated* 1 Pound Cake (homemade or
5 tb Granulated Sugar - store-bought)
18 oz (1 1/2 pkgs) Mascarpone, at Fresh Strawberries or
- room temperature -Blackberries for garnish
2 tb Brandy (Cognac preferred)

(* 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