Mascarpone and Amaretti Cups


  • 3 eggs, separated
  • 2 ounces sugar
  • One 8-ounce container mascarpone
  • Salt
  • 1 1/2 cups roughly crumbled amaretti cookies
  • 1 shot brandy
  • Cocoa powder
  • Shaved dark chocolate, for garnish
  • Fresh seasonal berries, for garnish
  • Fresh mint, for garnish


Mix the egg yolks with half the sugar until you obtain a creamy light mixture. (I had only supermarket eggs, not farm fresh, so I cooked the egg yolks and sugar on top of a double boiler, whisking until they got thick.- Ciao Chow Linda) Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well. 

In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone. 

Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses. 

Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.