Advertisement
Crema di Mascarpone
Mascarpone Cream
Preparation info
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2008
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
2 1½ tablespoons 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
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe