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Pound Cake with Mascarpone Sauce

 

207

Yield

10

servings

Prep

20

min

Cook

0

min

Ready

20

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

5 large eggs
separated
5 tablespoons sugar
granulated
18 ounces mascarpone cheese
room temperature
*
2 tablespoons brandy
1 each pound cake
*
1 x strawberries
fresh, or blackberries for garnish
*

Directions

  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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 6932% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 35mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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