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Marsala and Mascarpone Mousse with Pound Cake and Berries

Name: Marsala and Mascarpone Mousse with Pound Cake and Berries
Cuisine: italian
Ingredients: 1/2 cup sugar; 1/3 cup plus 3 tablespoons imported sweet Marsala; 3 egg yolks; 1 cup (8 ounces) mascarpone cheese; 1/2 cup chilled whipping cream; 1/2 teaspoon vanilla extract; 1/4 teaspoon cinnamon; 24 4x1/2x1/4-inch strips purchased pound cake; 2 1/2-pint containers raspberries

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes.
2.
Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
3.
Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.

Recipes sourced from Epicurious.com.

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