Recipe - Pound Cake With Mascarpone Sauce

5 Large Eggs, separated*
5 tablespoon Granulated Sugar
18 ounce (1 One half pkgs) Mascarpone, at
room temperature
2 tablespoon Brandy (Cognac preferred)
1 Pound Cake (homemade or
storebought)
Fresh Strawberries or
Blackberries for garnish

(* NOTE: The egg yolks in the sauce are uncooked.)

**Torte Sabbiosa**

1. To make the sauce, beat the egg yolks and sugar together in a bowl with
a mixer until light and lemoncolored. Beat the mascarpone into the
eggyolk mixture until well blended. Don't overmix, or sauce may separate.
Beat in the 2 tablespoons of brandy.

2. In a separate bowl, whip the egg whites until they form stiff peaks.
Fold egg whites into the Mascarpone mixture. Refrigerate until serving
time.

3. To serve, cut the cake into 1 inch thick slices, place on a plate and
spoon mascarpone sauce over it. Decorate each portion with fresh berries.
From Chicago Tibune Magazine, May 2, 1993
recipes provided by Marta Pulini, chef of Le Madri (New York City)

posted by Bud Cloyd

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini