Alastair Hendy's Butterscotch Whip

1. To make the butterscotch, melt the butter in a heavy-based pan and stir in the sugar and golden syrup. Bring to a molten bubble and stir until fully dissolved and darkened in colour, about 3 minutes – it should be liquid and not grainy before adding the evaporated milk. Pour in the evaporated milk and vanilla extract, and hand whisk until very smooth. Allow to bubble gently on the hob for about 5 minutes, stirring regularly until cooked and completely smooth. Remove from the heat and allow to cool.
2. Using a wooden spoon, lightly beat in the mascarpone.
3. Separate the eggs, reserving the yolks if wished for a chocolate sauce (see below). Whisk the egg whites in a bowl to soft peaks. In another bowl whip the cream also to soft peaks. Lightly fold the whipped cream into the butterscotch mixture, followed by the egg whites until completely combined. Spoon the whip into a serving bowl and refrigerate for 3 hours or overnight.