Ingredients
5 large eggs, separated*
5 tbsp granulated sugar
18 oz (1 1/2 pkgs) mascarpone, at room t, emperature
2 tbsp brandy (cognac preferred)
1 pound cake (homemade or store-bou, ght)
1 fresh strawberries or blackberries, for garnish
Directions
(* 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
Servings: 10 servings
Pound Cake With Mascarpone Sauce Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Sauce
The History of Recipes
Recipes as an idea can be observed back into history, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there are two recipe books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that we all know today, but instead accounts of the types of meals served to the rich and powerful of those days. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted a torrent in cookery books, most of which are now in private libraries. Over the next few hundred years, the wealthy families of the West competed to serve up the best banquets, and as a consequence, the best chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The arrival of TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pound Cake With Mascarpone Sauce recipe.
