The beauty of this dessert by Romeo Salta from "The Pleasures of Italian Cooking" is its simplicity. It is a no-cook & quick-fix taste sensation that is best when garnished w/fresh berries. Enjoy! (Time does not include time to chill the crema)

Ingredients

4 serv.

mascarpone (ricotta or cream cheese may be used)↗1 lb
sugar↗1⁄2 cup
egg yolks (lightly beaten)↗4
heavy cream↗2 tablespoons
cognac (or other Brandy)↗2 tablespoons

Step-by-step instructions

1
Blend the cheese in an electric blender till very smooth.
2
Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
3
To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.

Source: food.com

Original recipe ↗

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