Mascarpone with amaretti
Mascarpone with amaretti
I first tried this dessert on my first trip to Italy with Nicolò. We’d only been dating for a couple of months but we decided to meet in Bologna for a few days between Christmas and New Years (I flew from London and he took the train from Rome). I landed early afternoon so we decided to grab a late lunch at a place near our Airbnb called Marsalino (a great spot for a casual lunch or aperitivo). It was freezing outside so we ordered big bowls of pasta and red wine, then finished the meal off with this dessert - mascarpone topped with crumbled amaretti biscuits.
This dessert is so simple to make yet so light and delicious. I love anything almond flavoured so the amaretti are the star of this dish for me. The word amaro means bitter in Italian so amaretti literally translates to little bitter things. You can make the mascarpone mixture ahead of time and leave it in the fridge, then crumble the amaretti on top when ready to serve.
Serves 6
Ingredients
3 eggs, separated
3 tbsp caster sugar
250g mascarpone
3 tbsp rum or brandy
Amaretti biscuits
Method
In a large bowl, beat the egg yolks and caster sugar together until you get a creamy, light mixture.
Add the mascarpone to the egg yolks and beat until combined.
In another bowl, whisk the egg whites to stiff peaks and then fold into the mascarpone mixture.
Gently stir in the rum or brandy, pour into individual dishes or glasses, and chill in the fridge until ready to serve.
Serve topped with a generous handful of crushed amaretti biscuits.
