This is the most precious recipe on blog along with piadina flatbread.
Mascarpone ( the name of the dessert is the same of the cheese it’s made from, mascarpone cheese) is the most festive sweet treat, no matter if it’s Christmas or mid-August holiday, no one from Romagna, in his full digestive capacity, would choose a sherbet if he can choose a mascarpone.
It’s a very quick dessert, it’s also really easy, the homemade version have raw yolks and whites, we belong to a generation which consider Salmonella part of life cycle but raw eggs are a fertile ground for bacteria so even at home it’s always better to pasteurise yolks with a sugar syrup and to use whipped cream instead of egg whites.
Cooking yolks it’s not difficult, you just may need a kitchen thermometer, you can easily find a cheap one at Ikea for instance.
Here you can find how to pasteurise reds, I write in this post the original recipe from Romagna.
- 21 oz mascarpone cheese
- 3 eggs
- 1 pinch salt
- 4.5 oz icing sugar
- 1 oz dark chocolate
- seeds from 1/2 vanilla pod
- 3/4 cup cold coffee
- 12-15 savoiardi biscuits
- Beat yolks with sugar and vanilla seeds untill pale gold and fluffy, add mascarpone and mix well (don't beat too much, or mascarpone will turn into butter+ buttermilk).
- Beat egg whites with salt ultill they are hard and add them to mascarpone cream.
- Soak savoiardi into coffee for a moment and put them on a single layer in a casserole, pour on the cream and add chopped dark chocolate.
- Store in fridge covered with cling film.
- Because of raw eggs don't keep any leftover for too long and either don't make this dessert more than few hours in advance.