Put the cream, milk and vanilla essence in a pan, bring to the boil and simmer gently for 5-8 minutes, stirring occasionally.
Remove the pan from the heat, add the Hermesetas Granulated then whisk the mascarpone into hot cream mixture. Put the marsala or sherry in a small bowl and sprinkle over the gelatine. Leave it to swell for 5 minutes, then stir into the warm cream and ensure it has completely dissolved. Divide the cream mixture between two ramekin dishes and chill for 3 hours or overnight until set [it will keep for 1-2 days in the fridge].
Serve topped with fresh fruit and a mint sprig, sprinkled with a little extra Hermesetas Granulated or serve with a jug of fruit couli.