Pound Cake with Mascarpone Sauce

Recipes Ingredients:

5 Large Eggs, separated*
1 Pound Cake (homemade or
5 tb Granulated Sugar
- store-bought)
18 oz (1 1/2 pkgs) Mascarpone, at
Fresh Strawberries or
- room temperature
-Blackberries for garnish
2 tb Brandy (Cognac preferred)

Recipe Instructions:

(* NOTE: The Egg yolks in the Sauce are uncooked.) **Torte Sabbiosa** 1. To make the sauce, beat the Egg yolks and Sugar together in a bowl with a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk mixture until well blended. Don't overmix, or Sauce may separate. Beat in the 2 tablespoons of brandy. 2. In a separate bowl, whip the Egg whites until they form stiff peaks. Fold Egg whites into the Mascarpone mixture. Refrigerate until serving time. 3. To serve, cut the Cake into 1 inch thick slices, place on a plate and spoon mascarpone Sauce over it. Decorate each portion with fresh berries. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd