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Pound cake with mascarpone sauce

Yield: 10 servings

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)

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

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