Recipes

Ingredients

• 250g South Cape Mascarpone
• 150g dark cooking chocolate, chopped
• 200ml pure cream
• 1 tablespoon caster sugar
• 2 eggs, separated
• 1 teaspoon vanilla essence
• 250g mixed berries (strawberries, raspberries, blackberries, blueberries)
• 2 tablespoons icing sugar
• 2 tablespoons brandy
• ¼ cup chopped pistachio nuts

Method

Melt chocolate in microwave on Medium for 2 minutes or over simmering water until melted. Cool to room temperature. Whisk mascarpone, cream, egg yolks, caster sugar and vanilla essence together until soft peaks form. Reserve ¼ cup for garnish and fold the rest into cooled chocolate. Beat egg whites until soft peaks form and fold into the mousse. Spoon into 8 espresso cups or glasses and refrigerate for at least 2 hours until set. Combine berries, sugar and brandy together and stand at room temperature for 10 minutes, stirring occasionally. Top each mousse with berry salad, a dollop of reserved mascarpone cream and pistachios.