Mascarpone Sauce With Strawberries (Ristorante Corona)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 6eggs, separated
- 1pound, 1 ounce mascarpone cheese (one containerful)
- ½cup Grand Marnier
- 6tablespoons sugar
- 6dozen strawberries or enough blueberries, raspberries or peeled sliced kiwis for 8 servings, or 8 slices genoise cake
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
506 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 101 grams carbohydrates; 19 grams dietary fiber; 65 grams sugars; 11 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In blender, blend egg yolks for 1 minute. Add mascarpone and blend for 30 seconds. Push mixture down with rubber spatula, and blend 30 seconds more.
- Step 2
Add Grand Marnier and sugar. Blend for another 30 seconds.
- Step 3
Beat egg whites until stiff and glossy. Fold into sauce.
- Step 4
Put sauce into refrigerator until serving time.
- Step 5
Pour sauce into serving dish, and serve with fresh fruit or genoise cake.
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Cooking Notes
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Katie
So it's just raw egg?
Charlie Henss
After it was refrigerated for several hours, the sauce separated somewhat, with more of the Grand Marnier towards the bottom. If I make it again I'll stir or whisk before serving.
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