Mascarpone with zabaione
- 3 egg yolks
- ½ lb Mascarpone cheese
- 10 oz sponge cake
- 2 ½ tablespoons Marsala wine
- 2 oz sugar
Prepare the zabaione by whisking the egg yolks, sugar and half the Marsala in a bowl.
Cook the zabaione in a bain marie over low heat and continue stirring with a whisk until it is soft and fluffy, and just beginning to come to a boil.
Add the mascarpone to the zabaione, which will melt on contact with the heat, and stir.
Prepare a mold lined with sponge cake. Drizzle the remaining Marsala on the cake, then fill with the mascarpone/zabaione mixture. Finish by covering it with other slices of sponge cake.
Place in the freezer over night.
To serve, remove from the mold and place it upside down on a serving plate.
Food History
This dessert is made primarily with mascarpone, a creamy cheese typical of Lombardy, and more precisely the areas of Lodi and Abbiategrasso.
Mascarpone, compared to other cheeses, is produced without the use of rennet, but with the addition of citric acid to coagulate the cream. This is what gives it a creamy consistency. Mascarpone is as delicious as it is caloric, so keep an eye on how much you eat.
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