Best Marsala And Mascarpone Mousse With Pound Cake And Berries Recipes

Toasted Pound Cake with Mascarpone and Amaretto image

Provided by Giada De Laurentiis

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
3/4 cup apricot preserves
3 tablespoons almond flavored liqueur (recommended: Amaretto)
2/3 cup mascarpone cheese
1/4 cup sliced almonds, toasted

Steps:

Preheat oven to 350 degrees F.
Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
Stir the apricot preserves and amaretto in a small bowl to blend.
Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

Sweet Mascarpone and Berries with Marsala image

Provided by Rachael Ray : Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 cups mascarpone cheese
1/2 cup confectioners' sugar
1 tablespoon orange or lemon zest
1 package ladyfingers
1 pint strawberries
2 teaspoons sugar
1/4 cup Marsala wine

Steps:

Beat cheese,confectioners' sugar and citrus zest until smooth and combined, about 2 minutes. Line 4 dessert glasses or cocktail glasses with divided lady ingers. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes on top of ladyfingers, then top with mascarpone and more berries.

Sweet Mascarpone and Berries with Marsala image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10h10m

Yield 4 servings

Number Of Ingredients 6

2 cups mascarpone cheese
1/2 cup confectioners' sugar
1 tablespoon orange or lemon zest
1 pint strawberries
2 teaspoons sugar
1/4 cup Marsala wine

Steps:

Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.

Mascarpone Mousse image

Provided by Dan Langan

Categories dessert

Time 20m

Yield 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake

Number Of Ingredients 7

4 large egg yolks
4 1/2 ounces (2/3 cup) sugar
16 ounces mascarpone cheese, cold
1 to 2 tablespoons coffee liqueur
2 teaspoons quality vanilla extract
2 pinches table salt
12 ounces heavy cream, cold

Steps:

Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.