Zabaglione-Marscapone Mousse
8 large egg yolks
1/2 c. granulated sugar
1/3 c. cognac
1 pound mascarpone cheese (available at Italian Markets)
Grated zest of 1 lemon
4 large egg whites, beat with 1 T. sugar to a stiff consistency
PREPARE THE ZABALIONE: In a large bowl or the top part of a double boiler set over 2 inches of simmering water, beat the egg yolks with the sugar until thick and pale yellow. (DO NOT LET THE WATER BOIL OR YOU WILL COOK THE EGGS! NOT A PRETTY SIGHT!) Add the cognac slowly, beating energetically with a large wire whick to incorporate it. Keep cooking and beating the mixture until it doubles in volume and is soft, fluffy and hot to the touch, 4 to 5 minutes. Place the bowl or the top part of the double boiler over a larger bowl containing ice, stir a few times and let the zabaglione cool.
In a large bowl or in the bowl of an electric mixer, beat the mascarpone with the lemon zest until soft and fluffy. Fold the cooled zabaglione into the mascarpone until thoroughly incorporated.
Fold the egg whites thoroughly into the mascarpone mixture. Spoon the mousse into dessert glasses and refrigerate until read to serve.
This recipe is from Biba's Italian Kitchen by Biba Caggiano