Mascarpone-Amaretto Sauce

Preparation info

  • Yield: about

    4 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About



  1. Thoroughly combine the cheese, liqueur, and half-and-half, mixing until completely smooth.
  2. Incorporate additional half-and-half as necessary to make the sauce thin enough to flow out when poured. Store, covered, in the refrigerator, but serve at room temperature.