Ingredients Edit

  1. 1/2 cup Sugar
  1. 3 egg yolks
  1. 1 cup (8 ounces) mascarpone Cheese
  1. 1/2 cup chilled whipping cream
  1. 1/2 teaspoon vanilla extract
  1. 1/4 teaspoon cinnamon
  1. 24 4x1/2x1/4-inch strips purchased pound cake
  1. 2 1/2-pint containers raspberries

Directions Edit

Whisk Sugar 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 (Light foamy custard-like dessert served hot or chilled), 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.

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.

Makes 6 servings.

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