Crema al mascarpone con crostoli

Crema al mascarpone con crostoli

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

A mascarpone cream is luscious and decadent. It is in fact the same mixture as goes into a tiramisu.

Ingredients

Quantity Ingredient
4 eggs, separated
1 tablespoons caster sugar, or more to taste
250g mascarpone

Method

  1. Beat the egg yolks with sugar until fluffy. Add the mascarpone and beat on a low speed until well incorporated. Transfer to a large mixing bowl.
  2. Beat the egg whites till they form soft peaks. Do not overbeat. Gently but swiftly incorporate the whites into the mascarpone mixture. Add enough for the cream to be light, but not runny. Much will depend on the quality and density of the mascarpone.
  3. I like serving this cream with marinated strawberries. Place strawberries in a bowl and mix with a little sugar and a liqueur of your choice. In the summer this is a truly delightful dessert. Otherwise dunk the crostoli into this cream.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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