mascarpone & cookies
This dessert is so simple and quick, you won't believe. And the best - the crushed amaretti cookies on top, giving it a gold-dusty touch, taste better than any chocolate powder or sugar coating.
The basics of this cream is a simple mascarpone-egg mix, just like the good part of the tiramisu. So why not take exactly that good part, and add something special on top to make it even better? I couldn't give you an answer to that question.
Ingredients (for two):
- 2 eggs
- 4 TBS mascarpone
- 3 TBS caster sugar
- 1 TBS vanilla extract
- a handful amaretti
Separate the egg whites from the yolks and beat the whites until hard, set aside. Mix the yolks with the sugar, whisk until foamy and lighter, then add the vanilla.
Now add the mascarpone into the yellow mixture and continue mixing until smooth. Only now add, little by little, the egg whites to it and carefully integrate it with a rubber spatula. Don't whisk, otherwise you will destroy the bubbles and the cream gets heavy.
Pour in a jar and (just before serving) add some crushed amaretti on top. The latters you simply put in a plastic bag and hit them with a rolling pin).
Place in the fridge until serving them - and don't keep them longer than two days as they contain raw eggs.
PS: The vanilla extract is easily home made: Cut five vanilla pods lengthwise, and place into a small bottle (2dl) you can close. Fill the bottle up to the rim with vodka, then set aside for three months in a dark place. Shake from time to time. In three months, the liquid is dark brown and tastes amazing. I use it for all kinds of desserts, or for cocktails, or to make my own vanilla coke.