The mascarpone added a slight tartness to the sauce which was delicious.
I made half of the recipe below.
- One recipe creme anglaise
- 1/2 cup mascarpone
- 2 tablespoons Sambucca (optional, I did not include the Sambucca)
- 1/2 cup heavy cream
Whisk the mascarpone into the creme anglaise and let the mixture cool.
Beat the cream with an electric mixer until if forms soft peaks.
Fold the whipped cream into the mascarpone creme anglaise.