Mascarpone Amaretti Cup
- 3 eggs, separated
- 55g sugar
- One 225g container mascarpone
- 1 1/2 cups roughly crumbled amaretti cookies
- 1 shot brandy
- Cocoa powder
- Shaved dark chocolate, for garnish
- Fresh seasonal berries, for garnish
- Fresh mint, for garnish
Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.
In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses.
Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.