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mascarpone custards with berries
serves 8

Can be made up to two days in advance.
8 large egg yolks
1 c sugar
1/4 c plus 2 T sweet marsala wine
11/2 c cooled espresso
4 dz 11/2 inch Italian amaretti cookies
2 c mascarpone, at room temperature (1 lb)
2 c fresh berries (raspberries, blueberries, blackberries)
  1. In a large stainless steel bowl, beat the egg yolks with the sugar until slightly thickened, about 2 minutes. Set the bowl over a medium saucepan of simmering water. Gradually whisk in the marsala. Whisk constantly until the mixture triples in volume, about 8 minutes.
    Remove the bowl from the pan and continue whisking for another minute.
  2. Pour the espresso into a shallow bowl. Dip the cookies in the espresso one by one. Use them to line the bottom of each individual dish. Use broken cookies to fill the spaces.
  3. In a medium bowl, beat the mascarpone with a rubber spatula until creamy. Add the custard and fold together until smooth. Spoon into the individual bowls and refrigerate until firm. About two hours. Garnish with the berries.