Recipe for Pound Cake with Mascarpone Sauce 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
5 lrg Eggs, separated*
5 tbl Granulated Sugar
18 oz (1 1/2 pkgs) Mascarpone, at room temperature
2 tbl Brandy (Cognac preferred)
1 lb Cake (homemade or store-bought)
Instructions:
Instructions: (* NOTE: The egg yolks in the sauce are uncooked.)

**Torte Sabbiosa**

1. To make the sauce, beat the egg yolks and sugar together in a bowl with a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk mixture until well blended. Dont overmix, or sauce may separate.

Beat in the 2 tablespoons of brandy.

2. In a separate bowl, whip the egg whites until they form stiff peaks.

Fold egg whites into the Mascarpone mixture. Refrigerate until serving time.

3. To serve, cut the cake into 1 inch thick slices, place on a plate and spoon mascarpone sauce over it. Decorate each portion with fresh berries.

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