Mascarpone Sauce With Strawberries (Ristorante Corona)
Published March 10, 1987
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
6 eggs, separated
1 pound, 1 ounce mascarpone cheese (one containerful)
½ cup Grand Marnier
6 tablespoons sugar
6 dozen strawberries or enough blueberries, raspberries or peeled sliced kiwis for 8 servings, or 8 slices genoise cake
Nutritional analysis per serving (8 servings)
101 grams carbs; 124 milligrams cholesterol; 506 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 19 grams fiber; 76 milligrams sodium; 11 grams protein; 65 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In blender, blend egg yolks for 1 minute. Add mascarpone and blend for 30 seconds. Push mixture down with rubber spatula, and blend 30 seconds more.
- Step 2
Add Grand Marnier and sugar. Blend for another 30 seconds.
- Step 3
Beat egg whites until stiff and glossy. Fold into sauce.
- Step 4
Put sauce into refrigerator until serving time.
- Step 5
Pour sauce into serving dish, and serve with fresh fruit or genoise cake.
Private Notes
Comments
So it's just raw egg?
After it was refrigerated for several hours, the sauce separated somewhat, with more of the Grand Marnier towards the bottom. If I make it again I'll stir or whisk before serving.