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White Chocolate Mascarpone Mousse With Berries In Sparkling Shiraz Syrup

White Chocolate Mascarpone Mousse With Berries In Sparkling Shiraz Syrup

Lyndey Milan’s White Chocolate Mascarpone Mousse With Berries In Sparkling Shiraz Syrup

Watch Lyndey’s Cracking Christmas on LifeStyle FOOD on Saturday 16 December, her Classic Christmas at 11.50am and Contemporary Christmas at 12.20pm



Serves 8

Preparation 20 minutes (plus 2 hours setting time)

Cooking 10 minutes


200g white chocolate

½ cup (140g) mascarpone cheese

300ml cream

3 punnets berries, such as strawberries and/or blueberries

Sparkling Shiraz syrup

1 cup (250ml) sparkling Shiraz

¾ cup (180g) caster sugar


  1. Melt white chocolate over a double boiler, making sure the water doesn’t touch the bottom of the bowl. Stir from time to time until smooth. Fold in mascarpone then set aside to cool to room temperature.


  1. Whip cream until soft peaks form then, using a large metal spoon, quickly fold into white chocolate mixture. Should the mixture split, add water, one teaspoon at a time, whisking until smooth. Spoon into eight individual dessert cups or glasses and refrigerate for two hours or until firm.


  1. Meanwhile, make sparkling shiraz syrup by combining sparkling shiraz and caster sugar in a small saucepan. Stir over low heat until sugar dissolves, increase heat to medium and simmer vigorously for 15 minutes or until the syrup thickens. Set aside to cool but do not refrigerate.


  1. Prepare the berries by thickly slicing the strawberries. Combine berries and cooled sparkling shiraz syrup in a glass bowl. Mix gently to combine.


  1. To serve, spoon berries and syrup over white chocolate mousse.


Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at

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