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.
- 1⁄4 cup marsala
- 1⁄8 cup sugar
- 1⁄4 cup mascarpone cheese
- 1⁄4 cup creme fraiche
- 30 -50 g dark chocolate (Good Quality, 70%+)
- 1 dash vanilla essence (a splash)
- Over a gentle heat, dissolve the sugar in the wine and reduce the syrup to about half, leave to cool.
- Meanwhile, mix together the marscarpone, creme fraiche and vanilla essence.
- Melt about 30 grams of dark chocolate (I am lazy so use the microwave) and thoroughly mix this in to the cream mixture.
- 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.
- 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.
- Spoon mixture into two liqueur glasses and leave in fridge to set.