The winter holiday season is already upon us (note to non-Italians: gastronomically speaking, Italy has two “holidays seasons”, the winter one from November 1 through January 6, and a summer one, roughly from June 1 to September 15. To break the long periods of non-holiday, we of course have Carnival, Easter, and a couple of national holidays) and, despite the temperatures well above 20 degrees, it’s time for those delicious, hyper-caloric winter treats. Indeed, Italy is probably the only place where you can spend the winter enjoying the caloric intake of a Viking warrior without all the fuss with the snow and the ice.
Today we made a little classic, the mascarpone mousse, a no-brainer that guarantees great results every time.
Mascarpone, if you haven’t already tasted it, is a real delicacy. So good you can enjoy it alone on bread, it’s basically clotted cream of the dense, butter-like variety. (I have to post the recipe for making it at home, as it lasts for just a few days and I know it’s difficult to find it at the typical Italian deli.)
So, Mascarpone mousse we said, let’s go.
Apron-to-dish: 15 minutes; SoHo time: 15 minutes.
here’s what you will need for 8 servings:
- 500g mascarpone (make sure it’s fresh)
- 4 whole eggs
- 4 spoonfuls sugar
- 1.5 spoonfuls ground coffee in half of the mix.
Sugar, eggs, and mascarpone. This is really all you need. Just for the sake of variety I will add ground coffee to half of the mix before pouring into cups.
Break the eggs and put the yolks and the whites in two separate bowls.
Whip the whites until the foam is firm.
Now whip the yolks with sugar, then whip again with the mascarpone (you can also whip everything together, but the result will be a heavier, less foamy cream.
Now put the two mixes together and whip again.
Now you are ready. Pour half of the mix in three cups, Put 1.5 spoonfuls of ground coffee in the remainin mix, and whip again. Then pour in three more cups. Keep in the fridge until serve time!