Mascarpone Custards with Summer Berries

• 8 large egg yolks
• 1 cup sugar
• 1/4 cup plus 2 tablespoons sweet Marsala
• 1 1/2 cups brewed espresso, cooled
• 4 dozen 1 1/2-inch Italian amaretti cookies (see Note)
• 2 cups mascarpone, at room temperature (1 pound)
• 2 cups mixed fresh berries, such as blueberries, blackberries and raspberries

1. In a large stainless steel bowl, beat the egg yolks with the sugar until slightly thickened, about 2 minutes.
2. Set the bowl over a medium saucepan of simmering water.
3. Gradually whisk in the Marsala and whisk constantly until the mixture triples in volume, about 8 minutes.
4. Remove the bowl from the pan and continue whisking for another minute.
5. Pour the espresso into a shallow bowl.
6. Dip the amaretto cookies in the espresso one by one and use them to line the bottoms of eight 3 1/2-inch ramekins; use any broken cookies to fill the spaces.
7. In a medium bowl, beat the mascarpone with a rubber spatula until creamy.
8. Add the Marsala custard and fold together until smooth.
9. Spoon the mixture into the ramekins and refrigerate until firm, about 2 hours.
10. Garnish with the berries and serve.

egg yolks, sugar, sweet marsala, espresso, italian amaretti cookies, mascarpone, berries

Taken from www.foodandwine.com/recipes/mascarpone-custards-with-summer-berries (may not work)