It was my favorite kind of Pacific Northwest summer day – clouds and water and a temperature perfect for shorts with a cozy sweater. I felt so lucky to be “home” for a long weekend.
For a Fourth of July celebration, I wanted to make a dessert that felt simple and called on the real flavors of fresh produce. Thicker and richer than zabaione but more decadent than whipped cream, the end result was a combination of all of my favorite fats and flavors. Berries were what I had on hand, but this cream would be divine on cherries, peaches, plums, or any other summer fruit.
If you decide to use pistachios, do not skip the toasting step. Nuts must be toasted. Enjoy!
- 4-6 cups of fresh fruit, cut to preference
- Juice of one lemon
- 1/2 cup pistachios, finely chopped and toasted
- 8 egg yolks
- 1/4 cup sugar*
- 1/4 cup marsala
- 8 ounces mascarpone (room temperature)
- 1/2 cup heavy cream (very cold)
*This, as with most of my recipes, calls for less sugar than is typical. I do this mostly because I don’t like overly sweet food, and the richness of the fats make excessive sugar unnecessary. If you want a sweeter dish, adjust the sugar to 1/2 cup.
Mix the fruit and lemon juice, then cover and refrigerate.
In a bowl fit for a double boiler, beat the egg yolks and sugar until light and creamy. Set over boiling water, and continue to beat the mixture for about 2 minutes. Add the marsala, continuing to beat for another 3-6 minutes, until the mixture is thick and foamy. Chill in the refrigerator.
Beat the mascarpone and heavy cream, until light and fluffy. When the yolk mixture is cold, fold in the mascarpone mixture. Refrigerate for later use or serve immediately atop fruit. Sprinkle with toasted pistachios, and eat!