Pound Cake with Mascarpone Sauce
Yield
10 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
separated |
|
| 75 | ml |
sugar
granulated |
|
| 520.2 | ml/g |
mascarpone cheese
room temperature |
*
|
| 3E+1 | ml |
brandy
|
|
| 1 | each |
pound cake
|
*
|
| 1 | x |
strawberries
fresh, or blackberries for garnish |
*
|
Directions
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.
