Zutaten für Mascarpone Creams
- 10-12 Amaretti cookies, finely crushed (about 1 cup crumbs)
- 2 tablespoons Amaretto liqueur
- Eggs
- 1/2 cup superfine sugar
- 8 ounces mascarpone cheese, softened
- 1/4 cup slivered almonds, toasted
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Zubereitung von Mascarpone Creams
- Finely crush 10-12 amaretti cookies into crumbs (about 1 cup). Place the crumbs in a medium bowl, add 2 tablespoons of amaretto, and gently mix. Set aside to soak for 10 minutes.
- In a separate bowl, beat 3 large egg yolks with 1/2 cup of superfine sugar until the mixture is pale, thick, and forms a ribbon when the whisk is lifted.
- Gently fold in 8 ounces of softened mascarpone cheese until just combined. Then, gently fold in the soaked amaretti crumbs.
- In a clean, grease-free bowl, whisk 3 large egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture in two additions, being careful not to deflate the egg whites.
- Divide the Mascarpone cream among 4 serving dishes. Cover and refrigerate for at least 1-2 hours to allow the flavors to meld and the cream to set.
- Before serving, sprinkle with 1/4 cup of toasted slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
79g
Fat
12g
Carbs
9g
