Mascarpone with Espresso

Welcome. Native Food & Wine was created for the intelligent individual who wants to better understand where what they eat and drink comes from. We travel the world to research and record the many cultural and historical aspects that contribute to the pleasures we experience at the table. We share our knowledge and experience with you in the form of content-rich, feature-length stories, photography and recipes. We hope you’ll join us in an exploration of the origins of food and wine. Read more about us > [here]

Native
na•tiv /náytiv/
Native means born or produced in a specific region or country, but it can also apply to persons or things that were introduced from elsewhere some time ago...
Excerpt from The Pocket Oxford Dictionary and Thesaurus
By Elizabeth Jewell

One of the easiest desserts you’ll ever make in your life - this is really just tiramisu without the lady fingers. There are many versions of this throughout Italy. Sometimes ground espresso, sugar and rum or brandy are passed around instead of mixed in and everyone adds what they like but sometimes presentation is important.

8 ounces (250 grams) mascarpone cheese
2 tablespoons finely ground espresso
4 tablespoons superfine (caster) sugar
4 tablespoons plain dark rum
chocolate as needed

Place the mascarpone in a mixing bowl, add the rum and beat with a strong spoon until smooth. Add in the sugar and espresso and mix well. Chill for at least 2 hours before serving. Using a pastry bag or a plastic bag with a hole cut in a corner pipe the mixture into clear glass containers. Grate chocolate over the top as garnish.

Recipe easily doubles or triples
Serves 4
Recipe by Amber Share

| tagged

Dessert Recipes,

Gluten-Free Recipes,

Italian Recipes | in

Recipes