Mascarpone cream
- 10 oz Mascarpone cheese
- 4 oz sugar
- 4 egg yolks
- 2 egg whites
- 4 tablespoons Rum
In a bowl, carefully beat together the egg yolks and 3 oz sugar using a whisk or a fork.
Once you have a smooth cream that is fairly light in color, add the mascarpone and, carefully stir in, 4 tbsp of rum.
Then add the remaining sugar, mixing softly and finally add 2 egg whites, previously whipped to form stiff peaks. Mix the cream using a wooden spoon from the bottom up.
Transfer the cream into small bowls and serve alone or with fruit, chocolate or dry desserts.
Food History
Desserts can be eaten at various times throughout the day: for breakfast, after a meal or as a pleasing snack. They can also be the highlight of a special occasion or party. A birthday celebration would not be the same without a cake and candles.
There are few culinary preparations that have inspired artists as much as sweets. From fairytales like Hansel and Gretel to films like Chocolat, desserts often play a central role because nothing whets our appetite like sweets.
Cold creams, gelato and pudding are fresh desserts that are often eaten during the summer. These sweets, including mascarpone cream are referred to as “spoon desserts,” or “al cucchiaio” in Italian, because of their soft consistency that permits one to eat them using a spoon.
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