Red Raspberry
Susan Davies
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Mascarpone Custards with Summer Berries

"The value of those wild fruits is not in the mere possession or eating of them,
but in the sight and enjoyment of them."
~ Henry David Thoreau

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Blackberry
Susan Davies
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Mascarpone Custards with Summer Berries
Food & Wine 2000
Food & Wine Books, Editor in Chief Judith Hill © 2000 American Express Publishing Corp.

8 servings

“These lovely, creamy custards are based on a traditional zabaglione. You will
need eight three-and-a-half-inch ramekins for this recipe.”

8 large egg yolks
1 cup sugar
1/4 cup plus 2 tablespoons sweet Marsala
1 1/2 cups brewed espresso, cooled
4 dozen 1 1/2-inch Italian amaretti cookies (see Note)
2 cups (1 pound) mascarpone, at room temperature
2 cups mixed fresh berries, such as blueberries, blackberries and raspberries

1. In a large stainless steel bowl, beat the egg yolks with the sugar until slightly thickened, about 2 minutes. Set the bowl over a medium saucepan of simmering water. Gradually whisk in the Marsala and whisk constantly until the mixture triples in volume, about 8 minutes. Remove the bowl from the pan; continue whisking for another minute.
2. Pour the espresso into a shallow bowl. Dip the amaretti cookies in the espresso one by one and use them to line the bottoms of eight 3 1/2-inch ramekins; use any broken amaretti cookies to fill the space.
3. In a medium bowl, beat the mascarpone with a rubber spatula until it is creamy. Add the Marsala custard and fold together until smooth. Spoon the mixture into the ramekins and refrigerate until firm, about 2 hours. Garnish the mascarpone custards with the berries and serve.
- Lori De Moro

Note: Amaretti are sweet, crumbly cookies that are perfect for serving with creamy desserts or coffee. They are available in Italian groceries and by mail from Salumeria Italiana. The charming tins in which amaretti are often sold are worth holding onto for storing homemade cookies.

Make Ahead: The mascarpone custards can be refrigerated, covered, for up to
2 days. Serve chilled.

Wine: The perfumed sweetness of the 1993 Bonny Doon Muscat Canelli nicely complements the slightly tart berries and creamy custards.

 
Featured Archive Recipes:
Gratin of Fresh Berries with Vanilla Crème Brûlée
or Lemon Curd
Mascarpone and Berry Parfaits
Summer Fruit Bowl with Just-Picked Berries
Ginger Star Shortcakes with Mascarpone Cream
and Summer Berries
Fresh Fruit with Triple Sec Cream
Upside-Down Fruit Pudding
Fresh Fruit with Tea-Infused Custard
 

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