Mascarpone Cream Dessert

Who does not like a super simple, fast and delicate dessert that will make you and your guests wanting more?

I am sure many of you had the Italian dessert known as Tiramisu'.

Well, this dessert is mascarpone cream without the coffee taste and the carbs (from the ladyfingers).

Given that Tiramisu' is my favorite dessert ever,

and given that I literally run on coffee and carbs,

I have to say that this mascarpone cream is pretty good too.

When I was in high school,

I worked for a little bit in the kitchen of a restaurant called 

L'Antico Giardino,

just outside Ferrara's city limits,

in Italy.

Every time I go back to Italy to see my family, 

I make sure I stop by to hug the owner

Signora Maurizia.

Such a sweet lady.

...end of rabbit trail...

At this restaurant they have this dessert,

and it was there where I had it the first time.

So, let's make it

Ingredients

3 eggs

3 T of sugar

2 tubs of 8oz of mascarpone cheese

cocoa powder (or shaved chocolate) for garnish

hint: Mrs Maurizia serves this with dark chocolate melted with a little bit of butter

Directions

In 2 bowls, separate the yolks from the whites.

Add the sugar to the yolks and mix well. Then add the mascarpone cheese and mix well with a wooden spoon.

(I leave it at room temperature for about 1-2 hours to soften it up a bit).

Cream should be creamy and without lumps.

Now in the other bowl, whip the egg whites and when done, gently fold in the bowl with the mascarpone cheese/egg/sugar mix.

Divide in individual jars.

I used a mix of 4oz size and the 8oz size.

This recipe will make 

10 4oz individual portions

or 

5  8oz individual portions

Dust with unsweetened dark cocoa powder or as I mentioned above,

drizzle with hot melted dark chocolate.

I usually just do the dusting, because in that way these are ready to be served and stored in the fridge.

...but I will serve with the melted chocolate on special occasions.

Keep in mind that tiramisu' is made with raw eggs. 

(restaurants use dried egg powder, for flavor). 

Follow two simple rules: 

make sure you are using fresh refrigerated eggs, 

and that the inside does not touch the outer shell of the egg. 

Refrigerate promptly the leftover cream and eat within 2-3 days!

(hint: it will not last that long)

Enjoy, and

Stay Frugal,

Daniela