12 oz dried wide egg noodles
1 cup mascarpone cheese
1 cup ricotta cheese
1 cup sour cream (regular or light)
2/3 cup PLUS 1 tablespoon sugar (divided use)
1/3 cup chopped candied Italian citron
1 tablespoon butter
1 tablespoon Cognac or brandy
1 tablespoon dry curacao
1/4 teaspoon allspice
1 teaspoon cinnamon
Preheat oven to 350. Boil the noodles until soft. Drain and toss with butter in a large bowl. Set aside. In a medium bowl, whip together the mascarpone, ricotta, sour cream, 2/3 cup sugar, eggs, cognac, curacao, and allspice until smooth. Stir the mixture into the cooked noodles. Fold in citron bits. Pour into a 9 x 13 baking dish*. Sprinkle the top with cinnamon and remaining sugar.
Bake for 60 minutes uncovered. Serve warm or at room temperature.
*We actually made 1 8x8 and a 1 1 1/2-quart so we could take some and leave some at home for us to enjoy later.