Recipes   /   Mascarpone Amaretti Cup

Mascarpone Amaretti Cup

Nov 8, 2011 by Gabriele Corcos

DIFFICULTY

Baking is not really my piece of cake!

I do enjoy spending hours at the time in the kitchen, I am ecstatic when I work hard to treat my family and friends to new recipes or to menus that require  undivided attention and a lot of work. Indeed the kitchen has become to me at the same time a safe ground where I nourish my soul but also a fun laboratory where I can let loose and test myself, here and there.

I have come to understand that baking is an (almost) exact science. It was probably the best way for me to start hitting the kitchen at a young age; if you follow directions properly chances are you will obtain a decent result… some times you might even surprise yourself. “Look Mom, I did this all by myself!”.

Problem is that creative personalities like mine feel a bit constricted by the exact quantities of ingredients that a chocolate soufflé might demand… and that’s why anytime I meet a good baker I am in awe. Whenever I have tried to improvise or alter the few cake recipes I like, the results made me feel, for the most part… how to say it, castrated!

That’s why, when I now work on my menus or I try to develop new recipes, I intend a dessert something that does not necessarily have to be baked. It is in fact to me a matter of taste, texture and personal satisfaction; the best dessert is not actually the most luxurious or the richest in chocolate, but the one that better complements the menu and the other ingredients that just made their way into my stomach.

Behold, one of my new favorites desserts of all time, Mascarpone and Amaretti Cups. This easy to make dessert has served me well in the past couple of years as the closing menu item for family dinners and Holiday celebrations as well. Light, creamy and luxurious enough to make me forget that when it comes to baking, I still have a lot to learn.

Serves: 6 / Prep Time: 15 minutes

  • 8 ounces mascarpone
  • 3 large eggs, separated
  • 4 tablespoon sugar
  • 1 ½ cups Amaretti cookies, roughly crumbled
  • 1/2 shot (3/4 ounces) of brandy
  • Dash of unsweetened cocoa powder, plus more for garnish
  • Shaved dark chocolate, for garnish
  • Fresh seasonal berries, for garnish
  • Fresh mint sprigs, for garnish

1In a medium bowl, beat the egg yolks with 2 tablespoons of sugar until the texture is a creamy.

2In a separate medium bowl, work the mascarpone with a wooden spoon, making sure you eliminate all lumps. Add mascarpone to the egg yolk mixture and mix well.

3In a third bowl, beat the egg whites, salt and the remaining 2 tablespoons of sugar, until egg whites are somewhat firm and form stiff peaks.

4Fold egg white mixture into the mascarpone mixture, one ladle at a time, spooning from the bottom to the top, until fully incorporated.The resulting cream should be rich, yet soft and fluffy.

5In a fourth medium bowl, combine crumbled cookies and brandy. Stir until just softened, but not soggy. Stir in the dash of cocoa powder.

6Divide the cookie mixture among 6 glasses.

7Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.

 

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