Mascarpone Custards with Summer Berries – a delicious recipe with egg yolks, sugar, sweet Marsala, espresso, Italian amaretti cookies, mascarpone. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large stainless steel bowl, beat the egg yolks with the sugar until slightly thickened, about 2 minutes.
2
Set the bowl over a medium saucepan of simmering water.
3
Gradually whisk in the Marsala and whisk constantly until the mixture triples in volume, about 8 minutes.
4
Remove the bowl from the pan and continue whisking for another minute.
5
Pour the espresso into a shallow bowl.
6
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.
7
In a medium bowl, beat the mascarpone with a rubber spatula until creamy.
8
Add the Marsala custard and fold together until smooth.
9
Spoon the mixture into the ramekins and refrigerate until firm, about 2 hours.
10
Garnish with the berries and serve.
522
kcal
Calories
20
g
Fat
62
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 large egg yolks, 1 cup sugar, 1/4 cup plus 2 tablespoons sweet Marsala, 1 1/2 cups brewed espresso, cooled, and more.
Yes, Mascarpone Custards with Summer Berries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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