| Crema mascarpone
Creamy mascarpone sauce Makes 6 to 8 servings 3 eggs, separated 3 tablespoons superfine sugar 3 to 4 tablespoons rum or marsala 2/3 pound (300 grams) mascarpone, as fresh as possible 1/4 teaspoon cream of tartar 12 to 16 small amaretti, optional Whip the egg yolks with the sugar until thick and golden, about 4 to 5 minutes. Whisk in the rum. Press the mascarpone through a sieve and add it to the egg .yolk mixture.( can be made ahead up to this point.) beat the egg whtes with the cream of tartar until they hold a firm peak. fold in the egg whites until the sauce is smooth. Refrigerate for an hour or two. to make a creamy mascarpone dessert bathe the amaretti with the rum and proceed as directed, but omit the rum in the firt step. put a layer of the cream in the bottom of a serving bowl, cover wth the amaretti and top with the rest of the crema. refrigerate before serving. Cultural Background Saul Banorri |
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Last modified 20th April, 1998