Prepared your moulds - grease them with butter leaving 1-2 cm from the rim of the mould.

Place butter and Chocolate cubed in to a glass heat proof bowl

Place a pan of water (1/4 full) on top of hop with the heat proof bowl of chocolate and butter, bring to simmering point, stir butter and chocolate in heatproof bowl with a clean spoon until melted together. Once done set aside.

Beat egg and egg white until pale, add flavoured icing sugar of your choice we have used Turkish Delight, add food colouring gel, we have used Colour Splash Raspberry Gel, add condensed milk, continue to beat until stiff peak.

Add white chocolate and butter mixture and flour alternatively to the egg mixture until well combined.

Pour in mixture into the moulds, leaving 1-2 cm from the rim of the mould.

Place in pre heated oven 180/355 bake for 12-15 minutes.

Remove from oven, place a small serving plate on top of mould than flip over, remove mould serve with a spoonful of mascarpone, serve immediately.