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1
In an electric mixer with the paddle attachment, beat the cream cheese until smooth.
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2
Add a pinch of salt and the lemon zest.
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3
While the mixer is running, gradually pour in the lemon juice and almond liqueur.
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4
Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice.
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5
Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
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6
Transfer the mixture to a large heatproof bowl.
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7
Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl.
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8
Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally.
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9
The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps.
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10
When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat.
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11
Allow the sauce to stand for 15 to 30 minutes.
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12
The temperature will continue to rise to 180 degrees F and then cool gradually.
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13
If desired, strain the sauce through a fine sieve.
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14
Toss the fruit with the lemon juice and sugar.
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15
Arrange the fruit in individual serving bowls.
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16
Spoon 1/2 cup of the sauce into each bowl.
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17
Serve immediately.
