Mascarpone Sauce With Strawberries (Ristorante Corona)

By Elaine Louie

Total Time
10 minutes
Rating
4(18)
Comments
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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; 76 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.

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Preparation

  1. 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.

  2. Step 2

    Add Grand Marnier and sugar. Blend for another 30 seconds.

  3. Step 3

    Beat egg whites until stiff and glossy. Fold into sauce.

  4. Step 4

    Put sauce into refrigerator until serving time.

  5. Step 5

    Pour sauce into serving dish, and serve with fresh fruit or genoise cake.

Ratings

4 out of 5
18 user ratings
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Comments

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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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