Mascarpone Custards with Summer Berries

Name: Mascarpone Custards with Summer Berries
Ingredients: 8 large egg yolks; 1 cup sugar; 1/4 cup plus 2 tablespoons sweet Marsala; 1 1/2 cups brewed espresso, cooled; 4 dozen 1 1/2-inch Italian amaretti cookies (see Note); 2 cups mascarpone, at room temperature (1 pound); 2 cups mixed fresh berries, such as blueberries, blackberries and raspberries

5.0

(5,348)

Add your rating & review

These lovely, creamy custards are based on a traditional zabaglione. You will need eight 3 1/2-inch ramekins.Plus: More Dessert Recipes and Tips

By Lori De Mori

Updated on October 2, 2015

Mascarpone Custards with Summer Berries — Photo: © Quentin Bacon

Yield:

8

Cook Mode (Keep screen awake)

Ingredients

8 large egg yolks
1 cup sugar
1/4 cup plus 2 tablespoons sweet Marsala
1 1/2 cups brewed espresso, cooled
4 dozen 1 1/2-inch Italian amaretti cookies (see Note)
2 cups mascarpone, at room temperature (1 pound)
2 cups mixed fresh berries, such as blueberries, blackberries and raspberries

Directions

In a large stainless steel bowl, beat the egg yolks with the sugar until slightly thickened, about 2 minutes. Set the bowl over a medium saucepan of simmering water. Gradually whisk in the Marsala and whisk constantly until the mixture triples in volume, about 8 minutes. Remove the bowl from the pan and continue whisking for another minute.
Pour the espresso into a shallow bowl. Dip the amaretto cookies in the espresso one by one and use them to line the bottoms of eight 3 1/2-inch ramekins; use any broken cookies to fill the spaces.
In a medium bowl, beat the mascarpone with a rubber spatula until creamy. Add the Marsala custard and fold together until smooth. Spoon the mixture into the ramekins and refrigerate until firm, about 2 hours. Garnish with the berries and serve.