Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Italian
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Large Eggs, separated*
5 tb Granulated Sugar
18 oz (1 1/2 pkgs) Mascarpone, at
- room temperature
2 tb Brandy (Cognac preferred)
1 Pound Cake (homemade or
- store-bought)
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
lemon-colored. Beat the mascarpone into the egg-yolk
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)
