Chocolate Mascarpone Cream

Lynnda Cloutier


A chocolate and Italian cheese dessert.

★★★★★ 2 votes


2 large egg yolks
1/2 cup sugar
1 1/3 cups mascarpone cheese, softened
1 t. marsala wine
4 oz. bittersweet chocolate, chopped
3 t. milk
6 ready made plain meringues
chocolate curls to decorate


1Beat the egg yolks and sugar in medium bowl with mixer at high speed until pale and creamy. Carefully stir in mascarpone and Marsala. Divide mixture evenly between two bowls. Stir chocolate and milk in double boiler over barely simmering water until the chocolate has melted. Set aside to cool. Mix the chocolate and milk into one bowl of the mascarpone mixture. Crumble the meringues in the bottom of 4 serving glasses or bowls and spoon in the plain mascarpone and chocolate mixture. Blend the surfaces of the two mixtures with a knife to give a marbled effect. Chill in refrigerator for at least 2 hours. Top with chocolate curls just before serving. Serves 4
The Golden Book of Chocolate

About Chocolate Mascarpone Cream

Course/Dish: Chocolate