Hello

I wanted to share an Italian classic, la crema al mascarpone. The trick is in the Marsala wine, which is a sweet Sicilian wine, between liquor and wine. You can substitute it with any liquor of your choice, but be careful not to overpower the delicate taste of mascarpone. Warning: like many Italian recipes al cucchiaio, the recipe requires very fresh raw eggs. It yields a lot of very high-calorie, high-fat delicious cream and lasts about 2-3 days in the fridge, depending on the freshness of your mascarpone.

Original recipe - yields A LOT of cream and lots of servings, depending on your glass of choice:

250 g (1/2 lb) mascarpone
4 eggs, separated
2 tbsp of marsala wine

Sugar: the original recipe calls for 100 g (1/2 cup of sugar), but I find it too sweet. Last time I made this cream I used slightly less than half the recommended amount, and it still was plenty sweet. So I suggest using 40-50 g of sugar (1/4 cup) or your preferred equivalent sweetener to taste.

Note: I do not use artificial sweeteners since here in Italy they're ridiculously expensive, I do not like their taste anyway and I'm fine with the sugar amount per serving (my servings are usually one small coffee cup, like the ones we have here, similar to shot glasses).


Smaller batch I usually do for myself and yields about 4-5 small servings:

80 g (1/4 cup) mascarpone
1 egg, separated
2 tsp marsala wine
2 tsp of sugar (about 10 g) or the equivalent sweetener of your choice, to taste.


Mix the egg yolks with the sugar until it's fluffy and creamy, and, still beating, add the wine. Fold in the mascarpone and beat till the cream is smooth and fluffy. Beat the eggwhites to stiff peaks and delicately incorporate them into the yolk mix. Refrigerate for about an hour. Serve with a sprinkling of cocoa powder.