Step 1

Add 1 1/2 tbsp sugar to the Marsala and boil until reduced by half. Meanwhile, halve the grapes and remove the seeds.

Step 2

Blend the ricotta with 1/3 cup sugar. Soak the gelatin, then squeeze dry.

Step 3

Bring 2 tbsp cream to the boil, then remove from the heat and add the gelatin; cook, stirring, until completely dissolved, then combine with the blended ricotta.

Step 4

Add the grapes to the reduced Marsala, return to the boil, then turn off the heat and leave to cool.

Step 5

Whisk the egg white. Place 1/3 cup sugar in a small pan, then add 2 tbsp water, heat to 250°F, and slowly drizzle in the egg white, continuing to whisk until the meringue mixture cools.

Step 6

Gently fold the ricotta into the meringue, then add the remaining whipped cream, and the chocolate chips.

Step 7

Divide the mousse between 10 disposable aluminum molds, tap on the countertop to settle, and transfer to the refrigerator for 2 hours to thicken.

Step 8

Remove the mousse from the molds and serve with the Marsala-soaked grapes.