marsala-and-mascarpone-mousse-with-pound-cake-and-berries-232104.json

{
    "directions": [
        "Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160\u00b0F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes.",
        "Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.",
        "Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight."
    ],
    "ingredients": [
        "1/2 cup sugar",
        "1/3 cup plus 3 tablespoons imported sweet Marsala",
        "3 egg yolks",
        "1 cup (8 ounces) mascarpone cheese",
        "1/2 cup chilled whipping cream",
        "1/2 teaspoon vanilla extract",
        "1/4 teaspoon cinnamon",
        "24 4x1/2x1/4-inch strips purchased pound cake",
        "2 1/2-pint containers raspberries"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cake",
        "Berry",
        "Cheese",
        "Fruit",
        "Dessert",
        "Freeze/Chill",
        "Quick & Easy",
        "Raspberry",
        "Chill",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Marsala and Mascarpone Mousse with Pound Cake and Berries",
    "url": "http://www.epicurious.com/recipes/food/views/marsala-and-mascarpone-mousse-with-pound-cake-and-berries-232104"
}