Amaretti and mascarpone makes a light and airy dessert with sweet decadence. The crunch of the amaretti pairs perfectly with the soft texture of the cheese.
Yes, we’re ‘doing Italian’ again. This time, Amaretti & Mascarpone Cups – a combination of mascarpone and egg cream along with a heavily spiked amaretti and cocoa crumble. And, if I do say so myself… OMG.
This recipe, thanks to Debi Mazar and Gabriele Corcos (Cooking Channel TV.com), is done and dusted in about 15 minutes flat. It doesn’t require chilling – just make and eat.
It’s simple, yet sublime with its sweet and airy cream mixture atop a crunchy base of crumbled amaretti biscuits tossed in cocoa and brandy. So good was it that more than one person licked the glass clean (sophisticated we ain’t). Enough said… enjoy!
- 3 organic eggs, separated
- 57g (2 oz) sugar, divided in half
- 225g (8 oz) mascarpone
- 1½ cups roughly crumbled amaretti biscuits (just break them in your hands)
- 3 Tbsp (1.5 fl oz) good quality brandy
- 2 teaspoons cocoa powder, or to taste
- To serve: Shaved dark chocolate / cocoa / berries
- Beat the egg yolks with half the sugar until you obtain a creamy light mixture.
- Add the mascarpone to the eggs and beat until combined.
- In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a firm peaks (but not stiff), and then fold them into the mascarpone.
- Add the biscuits to a medium bowl and stir in the brandy (I added a tablespoon at a time and combined, before repeating – you want the mix just moistened; not soggy). Add the cocoa powder and stir though. Divide the biscuit crumble into the bottom of 6 glasses.
- Dollop the mascarpone mixture over top of the crumble.
- Top with a sprinkle of cocoa powder and/or shaved dark chocolate. Garnish with berries of your choice and dig in.