Total Time
30mins
Prep 30 mins
Cook 0 mins

This recipe was born out of necessity - I had to use up some creme fraiche and marsala and had no idea how to do it. Using various recipes on here and elsewhere (DeliaOnline and some cookbooks) I came up with this Pudding/Mousse/Creme thing. It is so scrummy that I have decided to write it down for posterity - not least because hubby said I absolutely must make it again. I served this with caramelised mango hedgehogs but it could work as a filling for a rich cake or even cheesecake - if plenty of contrasting fruit were added. It is very rich and probably can't stand on its own.

Ingredients Nutrition

Directions

  1. Over a gentle heat, dissolve the sugar in the wine and reduce the syrup to about half, leave to cool.
  2. Meanwhile, mix together the marscarpone, creme fraiche and vanilla essence.
  3. Melt about 30 grams of dark chocolate (I am lazy so use the microwave) and thoroughly mix this in to the cream mixture.
  4. Add some of the cooled syrup (it doesn't have to be cold just not warm). Taste as you go so that you aren't overwhelming the pudding.
  5. Now alternate between melting and adding more chocolate and more marsala syrup until you are happy with the taste. I ended up using all of the Marsala syrup and about 50 grams of dark chocolate.
  6. Spoon mixture into two liqueur glasses and leave in fridge to set.

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