Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Puddings and Creams
Chilled Cheese Dessert/Crema di Mascherpone (using egg yolks, heavy cream, cognac, decorated with berries)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

Printer Friendly Version

Ingredients

1 pound Mascherpone, ricotta or cream cheese
1/2 cup sugar
4 egg yolks,, beaten
2 tablespoons heavy cream
2 tablespoons cognac
Raspberries or strawberries



Directions

Run the cheese in an electric blender until very smooth or force through a sieve.

Beat in the sugar, egg yolks, cream and cognac, beating until very smooth and thick.

Pour into a serving dish and chill.

Garnish with raspberries or strawberries.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Fernarnd Leger: La ville, 1919.

Back to main list