Gourmet Citrus and Chocolate Puddings
3,2 / 10
ready in 2 h. 30 min.
Whip together the cream, icing sugar, Mascarpone and Cointreau in a mixing bowl until even and smooth.
Melt the chocolate and butter together in a heatproof bowl set over a bain marie, stirring occasionally until smooth. Remove from the heat and set to one side to cool and thicken slightly.
Break the sponge fingers to size and fit them in the base of 4 serving glasses before moistening with the Marsala.
Pour most of the cream and Mascarpone mixture evenly on top. Pour the cooled chocolate on top and chill until ready to serve.
Before serving, pour the remaining mascarpone mixture on top of the chocolate in the centre before garnishing with the julienned zest and a sprinkling of ground cinnamon.