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Melon And Mascarpone With Sabayon Sauce

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Emp, Ready stead 2 Servings

INGREDIENTS

1 Melon
5 Sponge fingers
100 g Mascarpone cheese
1 T Brown sugar
1 t Coffee rum liqueur
1/2 Orange, juice of
2 Egg yolks
1 t Coffee rum liqueur
1 T Caster sugar
Cocoa powder for dusting
1 Other Carbohydrates

INSTRUCTIONS

Top and tail the melon. Cut the melon in half horizontally and  deseed.
Thinly slice the top half of the melon horizontally.  2 Crush one
sponge finger and place in the bottom of the melon. Mix  together the
mascarpone, brown sugar, liqueur and orange juice. Spoon  this mixture
over the sponge finger. Layer the sliced melon back on  top.  3 In the
meantime make the sabayon sauce. Whisk the egg yolks,  liqueur and
caster sugar in a bowl set over a pan of boiling water  until increased
in size and frothy.  4 Serve with the remaining sponge fingers around
the plate, sabayon  poured over and dusted with cocoa powder.
Converted by MC_Buster.  Per serving: 542 Calories (kcal); 29g Total
Fat; (45% calories from  fat); 9g Protein; 69g Carbohydrate; 281mg
Cholesterol; 103mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 4 Fruit;  5 Fat;  Converted by MM_Buster v2.0n.

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