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Mascarpone with Cognac
- Serves
6
- Difficulty
Easy
By Tony Bilson
Published 1994
One of the simplest desserts in the world and also one of the most delicious. Mascarpone is a very rich unsalted cream cheese—more like cream than cheese—and is native to the Lombardy region of Italy. I have flavoured the cheese with Cognac, but it may also be flavoured with chocolate, coffee, liqueurs or just eaten plain.
Ingredients
600 g 1¼ lbs ⅘ cup 200
Method
Toss the berries in the sugar and leave them to macerate for 2 hours.
Divide the mascarpone into 6 portions and mound it in the centre of individual serving plates. Make a well in the centre of each mound of mascarpone and fill with Cognac. Sprinkle with the sugar and surround with the fruit.
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