Early Muscat and Mascarpone Mousse
1/2 cup sugar
1/2 cup Dewey Kelly Early Muscat (or substitute Marsala)
3 egg yolks
1 cup mascarpone cheese
1/2 cup whipping cream
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
18 4" by 1" strips of pound cake
Whisk sugar, Early Muscat, and yolks to blend in large stainless steel bowl. Set bowl over barely simmering water. Whisk constantly until mixture thickens and reads 160 degrees on a thermometer. Cool over a bowl of ice -- whisking until cool.
Whisk mascarpone in another bowl to loosen. Fold into cooled yolk mixture. Whip cream with vanilla and cinnamon. Fold into yolk mixture.
Sprinkle pound cake with Early Muscat. Place three pieces upright in a goblet then spoon the mousse alongside the pound cake.
Top with sliced strawberries and chill thoroughly before serving.
Makes six servings.