Ingredients

Serves: 8 to 10 servings

12 ounces cream cheese, at room temperature
Pinch salt
2 tablespoons almond liqueur
4 eggs, at room temperature
1 cup sugar

To serve:
6 to 8 cups fresh fruit, cut into bite-size pieces
1/2 lemon, juiced
4 tablespoons sugar

Directions

In an electric mixer with the paddle attachment,beat the cream cheese until smooth. Add a pinch of salt and the lemonzest. While the mixer is running, gradually pour in the lemon juice andalmond liqueur. Incorporate the eggs 1 at a time, beating well aftereach addition and scraping down the sides of the bowl once or twice.Gradually add in the sugar and beat until completely blended, then addthe mascarpone and beat until smooth.

Transfer the mixture to a large heatproof bowl. Set the bowl oversaucepan partially filled with barely simmering water, but do not letthe water touch the bottom of the bowl. Cook until the mixture reaches170 degrees F on a candy thermometer, 15 to 20 minutes, stirringoccasionally. The temperature rises quickly in the final minutes, so atthat point stir almost constantly to prevent lumps. When the saucereaches 170 degrees F, remove the saucepan, with the bowl still inside,from the heat. Allow the sauce to stand for 15 to 30 minutes. Thetemperature will continue to rise to 180 degrees F and then coolgradually. If desired, strain the sauce through a fine sieve.

Toss the fruit with the lemon juice and sugar. Arrange thefruit in individual serving bowls. Spoon 1/2 cup of the sauce into eachbowl. Serve immediately.