Marsala and Mascarpone Mousse with Pound Cake and Berries
Marsalan and Mascarpone Mousse with Pound Cake and Berries is a gluten free recipe with 6 servings. One portion of this dish contains around 6g of protein, 27g of fat, and a total of 403 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. A mixture of vanillan extract, whipping cream, imported marsala, and a handful of other ingredients are all it takes to make this recipe so yummy.
Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 6 minutes.
Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes.
Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets.
Sprinkle a few raspberries over; top with 1/2 cup mousse.
Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.