Grappa Mascarpone Cream

By Bryan Miller

Total Time
10 minutes
Rating
4(9)
Notes
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Featured in: GREAT COOKS: George Germon & Johanne Killeen; In Sync: One Couple, Two Kitchens

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Ingredients

Yield:8 servings
  • ¾cup heavy cream, chilled
  • 2tablespoons granulated sugar
  • ¾cups mascarpone
  • 1teaspoon grappa, or to taste
  • 3persimmons, peeled and cut in wedges
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

175 calories; 16 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 2 grams protein; 87 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

    Beat cream while slowly adding sugar until firm peaks form.

  2. Step 2

    In a separate bowl, beat the mascarpone. Add the whipped cream and grappa, blending well.

  3. Step 3

    To serve, slice each cake into six pieces and place on a dessert plate. Place persimmon wedges around the cake. Place about a tablespoon of mascarpone cream on each plate.

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4 out of 5
9 user ratings
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Cooking Notes

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Clau

So is this recipe somehow also a magic trick where “each cake” spontaneously appears after whipping of the cream and mascarpone?

Isaiah Jackson

The editor neglected to send you to the main article, which tells you how to make the cakes:

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