Pound Cake With Mascarpone Sauce
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Pound Cake With Mascarpone Sauce
  Cakes    Italian    Sauces  
Last updated 6/12/2012 1:19:02 AM. Recipe ID 50172. Report a problem with this recipe.
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      Title: Pound cake with mascarpone sauce
 Categories: Cakes, Italian, Sauces
      Yield: 10 Servings
 
      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.




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Recipe ID 50172 (Apr 03, 2005)

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