Mascarpone:

16 oz. Heavy Whipping Cream
2 T. Lemon Juice
16 oz. Half & Half
2 T. Water

 

Amaretti Cookies:
8 oz. Canned Almond Paste
2 Large Egg Whites
1 cup Superfine Sugar
Extra Sugar for Dusting

 

Strawberries:
1 lb Hulled Strawberries
1 cup Rosa Lee Muscat Canelli

 

Directions:

Mascarpone: Warm the cream and half & half in a stainless steel double-boiler to 185º. Dissolve lemon juice in the water and stir into the hot cream. Stir occasionally for five minutes. Remove inner pot from the double-boiler, cover and refigerate mixture for 12 hours. Transfer to a clean handkerchief suspended over a bowl and refigerate for another 24 hours to drain the whey. Place the finished mascarpone in an air-tight container and enjoy for up to one week.

Cookies: Break almond paste into small pieces and place in the bowl of an electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites in three batches, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes. Mound mixture onto a parchment paper-lined baking sheet, spaced about 1 inch apart. Using a damp paper towel, lightly press the top of each cookie to smooth out the surface. Lightly sprinkle with sugar and bake for 15 minutes or until the cookies have risen and are a deep golden color with tiny cracks. Place on a rack to cool.

Top each cookie with mascarpone cheese and strawberries that have been marinating in the Rosa Lee Muscat and enjoy the Sweet Life!

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