Chocolate crust mascarpone pudding

(8 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate crust mascarpone pudding
Chocolate crust mascarpone pudding
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

    plus chilling time
  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe You have to try this indulgent and zesty chocolate crust mascarpone pudding for a crowd-pleasing dessert. Topped with fresh mango and raspberries and crushed ginger nut as the biscuit base, this mouth-watering chocolate mascarpone pudding is perfect if you're in the mood for something sweet.


  • 250g packet ginger nut biscuits, crushed
  • 200g bar dark chocolate, melted
  • 2 x 250g cartons mascarpone
  • Juice and zested rind of 2 limes
  • 3-4 level tbsp icing sugar
  • 3 tbsp smooth raspberry jam
  • 1 mango, peeled and chopped
  • 125g raspberries
  • 20cm round, loose-bottomed sandwich tin, lined with cling film

This dessert is best eaten on the day itís made.


  1. Stir the crushed biscuits into the melted chocolate and stir well to coat in the chocolate. Tip the mixture into the cake tin and then use the back of a spoon to press it firmly against the sides and base. Chill the case until the chocolate sets.
  2. Remove the case from the tin, peel away the cling film and place it on a serving plate.
  3. Beat together the mascarpone, juice and the rind from 1 lime and icing sugar to taste. Fill the case with it.
  4. Beat the jam with 1 tbsp boiling water to soften it, then stir in the mango and raspberries. Spoon on top of the mascarpone mixture and scatter over the remaining lime zest.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 436(kcal)
  • Fat 24.0g
  • Saturates 15.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter