Lucia's Italian Summer Dessert

3 large pasteurized egg yolks (such as Davidson's)

½ cup sugar

2 teaspoons vanilla extract

1 cup heavy whipping cream, divided

1 container (8 ounces) mascarpone cheese (see note),

3 cups assorted fresh fruit, cleaned and sliced

Preferably in large stand mixer with whip attachment, combine egg yolks, sugar and vanilla extract. Whip on high speed 4 to 5 minutes until very light and lemony in color. Scrape bowl well.

Add 2 tablespoons of the heavy cream and one-third of the mascarpone. Whip on medium speed for 20 seconds. Repeat with 2 more tablespoons heavy cream and one-third of the mascarpone. Add remaining mascarpone and whip for 30 seconds. Increase speed to high and beat 20 seconds, just until very light and combined.

Spoon mixture into large bowl and chill in the freezer while preparing the whipped cream. Add ¾ cup heavy whipping cream to stand mixer bowl. Whip on medium high speed until thick and peaks form. Gently fold whipped cream into mascarpone cheese mixture. Scrape bowl gently, but well. Cheese mixture is very rich.

Beginning and ending with fruit, layer cheese mixture with fresh fruit in tall glass stemware. Cover lightly with plastic and chill 2 hours before serving.

Serves eight.

Baker's hint: Look for mascarpone cream cheese in the specialty cheese section at the grocery store.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 396 calories, 26 g fat (7 g saturated), 38 g carbohydrates, 2 g fiber, 4 g protein, 160 mg cholesterol, 34 mg sodium.