Marsala and Mascarpone Mousse with Pound Cake and Berries
An elegant Italian-inspired dessert featuring a light mascarpone mousse flavored with sweet Marsala wine, layered with pound cake and fresh raspberries. Perfect for special occasions.
Ingredients
- •½ cup sugar
- •⅓ cup Marsala wine
- •3 whole egg yolks
- •1 cup mascarpone cheese
- •½ cup whipping cream
- •½ teaspoon vanilla extract
- •¼ teaspoon cinnamon
- •24 strips pound cake
- •2 containers raspberries
Cooking Instructions
- 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.
9 min
- 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.
10 min
- 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.
60 min
