Sweet Mascarpone And Berries With Marsala Food

VEAL MARSALA

Steps:

• Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
• To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

STRAWBERRY, MASCARPONE AND MARSALA BUDINI

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
• Stir gently until well blended.
• Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
• Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets.
• Divide strawberry mixture with juices among goblets.
• Top berries with mascarpone mixture, then remaining cookies.
• Cover and chill at least 30 minutes and up to 2 hours.

STRAWBERRY, MASCARPONE, AND MARSALA BUDINI

Steps:

• Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
• Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
• *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.

MARSALA AND MASCARPONE MOUSSE WITH POUND CAKE AND BERRIES

Steps:

• 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°F, 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.