Mascarpone Mousse with Pound Cake and Berries
- 1/2 cup Sugar
- 1/2 cup chilled whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 24 4x1/2x1/4-inch strips purchased pound cake
- 2 1/2-pint containers raspberries
Whisk Sugar 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 (Light foamy custard-like dessert served hot or chilled), about 3 minutes.
Makes 6 servings.