Marsala and Mascarpone Mousse with Pound Cake and Berries |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1/2 cup sugar |
1/3 cup plus 3 tablespoons imported sweet marsala |
3 egg yolks |
1 cup (8 ounces) mascarpone cheese |
1/2 cup chilled 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 |
Directions:
1. Whisk sugar, 1/3 cup Marsala, and egg 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, about 3 minutes.
2. 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.
3. Sprinkle pound cake strips with remaining 3 tablespoons Marsala. 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.
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