Mascarpone cream

Crema al mascarpone. This is a Pugliese take on tiramisu. I don’t often make dessert, so I think I need a bit of practice getting it to ‘look pretty’ :-)  It tasted nice though. A good way to use up all that leftover chocolate after Easter. Serves 4

mascapone cream ingredients

mascapone cream ingredients

  •   1      egg
  •   6      tablespoons  sugar
  •   100 grams  mascarpone cheese
  •   50   grams  dark chocolate
  •   4      ladyfinger biscuits
  •           espresso coffee
  1. Remove the mascarpone from the fridge and allow it to come to room temperature.
  2. Soak the biscuits in the coffee and put them in a dish which is just big enough to take them in a single layer.
  3. Separate the eggs and beat the yolk together with the sugar until it is well incorporated.
  4. Beat the egg white until it forms stiff peaks
  5. Fold the egg white into the yolk/sugar mixture.
  6. Beat the mascarpone until it’s smooth and then fold it into the egg mix. Divide the mixture into 2 equal portions.
  7. Melt the chocolate in a bain-marie and fold into one portion of the mascarpone mixture.
  8. Cover the biscuit first with a layer of the plain mascarpone and then with the chocolate.
  9. Refrigerate for a couple of hours. Remove from the fridge 10-15 minutes before serving
    Mascapone cream finished dish

    Mascapone cream finished dish

This dish will keep in the fridge for up to a day

 

About these ads

2 thoughts on “Mascarpone cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s