Mascarpone Mousse with Pound Cake and Berries
Ingredients
# 1/2 cup Granulated sugar|Sugar# 3 egg egg yolk|yolks
# 1 cup (8 ounces) mascarpone Cheese
# 1/2 cup chilled light whipping cream|whipping cream
# 1/2 teaspoon vanilla extract
# 1/4 teaspoon cinnamon
# 24 4x1/2x1/4-inch strips purchased pound cake
# 2 1/2-pint containers raspberries
Whisk Granulated sugar|Sugar and egg egg yolk|yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160 °F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools (Light foamy custard-like dessert served hot or chilled), about 3 minutes.
Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.
Makes 6 servings.
Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.
Makes 6 servings.
This article uses material from the "Mascarpone Mousse with Pound Cake and Berries" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
