Name: Crema di Mascarpone (Mascarpone Cream)
Cuisine: Italy
Ingredients: 200 g (7 oz) mascarpone a couple of good pinches of ground cinnamon; 1 tablespoon brandy baicoli or hard biscuits, to serve; 2 egg yolks; 1½ tablespoons sugar; 4 drops vanilla extract

Preparation info

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

Serve this in a small bowl or ramekin with a pile of baicoli stacked up like dominoes – this is how I ate it in Venice. Or serve with other biscuits that you can use as the spoon. You can use another liqueur such as rum or grappa or a mixture, if you like.

Ingredients

Makes 4 gracious servings

2 egg yolks
1½ tablespoons sugar
4

Method

____Use electric beaters to beat the yolks, sugar & vanilla until as creamy & firm as possible (very important).

____Quickly whisk in the mascarpone & cinnamon until well incorporated. Then add the brandy to loosen it slightly to a lovely cream. Dollop into four ramekins. Cover with plastic & put in the fridge for at least an hour before serving, so that the cream