100g madiera charleston special
- Place the madiera and sucrose in a small pot, and place over medium heat. Cook, tipping the pot to attract the gas flame to the alcohol, and let the alcohol flame off for 30 seconds. Stir to dissolve the sugar.
- When the syrup is clear and the flame dies down. Remove the pot from heat, and transfer to a medium sized bowl to cool.
- When the syrup is cool, add the mascarpone and gently fold with a spatula.
- Divide between 2 x 380g piping bags and store in the low boy.