Pound Cake with Mascarpone Sauce

1. 1

   To make the sauce, beat the egg yolks and sugar together in a bowl with a mixer until light and lemon-colored.

2. 2

   Beat the mascarpone into the egg-yolk mixture until well blended.

3. 3

   Don't overmix, or sauce may separate.

4. 4

   Beat in the 2 tablespoons of brandy.

5. 5

   In a separate bowl, whip the egg whites until they form stiff peaks.

6. 6

   Fold egg whites into the Mascarpone mixture.

7. 7

   Refrigerate until serving time.

8. 8

   To serve, cut the cake into 1 inch thick slices, place on a plate and spoon mascarpone sauce over it.

9. 9

   Decorate each portion with fresh berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.