Pound Cake with Mascarpone Sauce
fresh, or blackberries for garnish
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.
In a separate bowl, whip the egg whites until they form stiff peaks. Fold egg whites into the Mascarpone mixture. Refrigerate until serving time.
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.