T. Mike Fletcher
This light, elegant summer dessert couldn't be easier. A creamy, smooth mascarpone is accented with bits of fresh strawberries. However, there are raw egg yolks in it so, according to the people who watch what we eat, it may not be good for the elderly or the very young. What a shame!
This can be made the day ahead, just cover with film and keep refrigerated. While I have put it in elegant wine glasses, it is just as good in sturdier glasses if serving outdoors. Actually, it's great just eating it out of the bowl!
3/4 cups strawberries, 1/4-inch dice
1/3 cup and 1 tablespoon 40-percent or heavy cream
3/4 cup unsifted powdered sugar
2 egg yolks
1 teaspoon vanilla
1/2 cup mascarpone cheese
Dice the strawberries. Set aside.
Fit a mixing bowl with the whisk attachment if you have one. Whip the cream until stiff. Remove from the bowl and set aside.
Without cleaning the bowl, add the powdered sugar, egg yolks and vanilla. Beat 8 minutes until very light in color and the volume has increased by 3 times or more. Add the mascarpone 1/3 at a time, beating until each addition is completely incorporated.
Fold the whipped cream into the mascarpone mixture. Fold the strawberries into the cream. Spoon into 4 serving glasses.
