From Chef Stephen Gillanders
Ingredients
Serves 8
- 2 whole eggs
- 2 egg yolks
- 1/2 cup plus 2 Tbsp sugar
- 16 oz mascarpone
- 1 cup heavy whipping cream
- ¼ tsp salt
- 2 Tbsp Marsala wine
- Corto® Agrumato-Method Lemon Verbena Olive Oil
- 1 Tbsp ground vanilla, plus more if needed
- 8 slices brioche, 3/4-in thick
Directions
In the bowl of a stand mixer, combine the whole eggs, egg yolks, and 1/2 cup of the sugar. Using the whisk attachment, beat until the mixture becomes thick and pale, forming a ribbon (it should nearly reach soft peaks). Once the desired consistency is reached, whisk in the mascarpone and whip until fully incorporated.
In a separate bowl, whip the cream with the remaining 2 Tbsp sugar and the salt until hard peaks form. Add the whipped cream to the mascarpone mixture and beat until smooth. Stir in the Marsala, then refrigerate for 8 hours or overnight.
Once chilled, transfer the mixture to the center of a large round platter or bowl. Spread or swirl it into an even ring. Drizzle generously with Agrumato-Method Lemon Verbena Olive Oil, allowing some to pool in the center. To finish, sprinkle evenly with ground vanilla. Toast the brioche and serve on the side.