August 12, 2020
The Italian meal is something sacred… the Italian wedding meal is something used to show off your taste and style. It is no wonder the most Italian words in the English language are related to food, Italians just get it. Wedding meals in Italy can last 6 to 8 hours having up to 16 courses before you push away from the table. Whereas I think that us too much time eating and well… just sitting there staring at the person across from you, I DO love a great dessert to finish the meal. Why not something delicious and reminiscent of summer… like Mascarpone cream topped with strawberries? or any other seasonal fruit you might have around…so here is to trying it out.
Mascarpone cheese— don’t save on this ingredient. Go to your local international market and spend a little bit more on mascarpone cheese. The brands you find at the main chain grocery stores are a bit watery in the USA. If you don’t have a choice, try to pour out the water as best you can.
Eggs– the fresher the eggs the better the mixture will set. If you have a farmer or a neighbour that has fresh eggs… go ahead and spend a little more to get the better quality eggs. The eggs will be whipped and not cooked, so you want them to be very fresh.
Sugar– You can use plain white cane sugar. No need to use anything special
Fruit- get a fruit of the season. I like strawberries. However, if make this in November they aren’t the practical choice unless you happen to find yourself in the Southern Hemisphere. If all else fails and you absolutely can’t find any good fruit anywhere… just use a little coco powder on top. If I catch any of you with melon or orange topping we absolutely can’t be friends anymore. This rich dessert needs a robust but sweet fruit to bring out the flavour as the cream itself is very light. Any berry will do— cherries, pears, peaches, mango and plums are acceptable alternatives.
14 oz/400 g
First quality Mascarpone Cheese
3 farm fresh eggs
6 tablespoons sugar
Make sure all of your ingredients are at room temperature for this yummy Italian wedding dessert. Separate the eggs and the egg whites from yolk in two separate bowls. Add sugar to egg yolks and mix with an electric hand mixer until light and creamy. This step normally takes around 5 minutes. Add the mascarpone with a spatula into the yolk mixture. Mix until there are no lumps in the mixture. Create merangue with the egg whites. TIP: Use a plastic or clay containter for the mixture, use a hand mixer, and add a pinch of salt. Add meragunge with a wooden spoon or spatula to the yolk/marscarpone mixture. Mix until smooth. Distribute evenly into glass containers. Refrigerate for 2 hours. Top with fresh fruit and enjoy.