Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
This is an absolute classic and an all round favourite. Mascarpone is a soft and milky-white cheese which has been known and used in northern Italy since the 16th century. Its creams are full of taste and extremely easy to prepare. They can serve as base for other desserts (i.e. Tiramisú) but they are also wonderful on their own. Several different versions exists: this is a rather light one (for how “light” a Mascarpone cream can be) as it uses little sugar compared to other variations and also does include the albumen (which are often left out).
Ready in: 15 minutes
Ingredients to serve 2 people:
. Mascarpone (250g)
. Eggs (3)
. Sugar (6 spoons)
. Cocoa powder
Leave the Mascarpone and the eggs out of the fridge for 30 minutes before starting with the recipe as they must be not too cold.
Divide the yolk from the albumen and place them in two different bowls. In the bowl with the albumen add three spoons of sugar and beat until stiff.
In the second bowl do the same: add three spoons of sugar to the yolk and beat until creamy and airy. While keeping on whipping with a whisk, add one spoon of mascarpone at a time. Then add the whipped albumen and mix with fluid and gentle movements not to compromise the consistency of the cream.
Garnish with cocoa powder, store in the fridge and consume within two days.
Other popular and appropriate dressing are chopped hazelnuts, chocolate flakes and forest fruits.