Put all sauce ingredients into a small pan,
bring to the boil, whisking, then let it cool
completely to a silky, thickened sauce.
Whizz all but 1 tbsp of the nuts in a small
food processor until fine. Very roughly chop
the rest, then set aside. Softly whip the cream
with 1 tbsp sugar. Put the rest of the sugar
into a pan, add 100ml water, then slowly
heat until the sugar has dissolved. Turn up
the heat, boil for 1 min, then take off the heat.
Line two individual pudding basins or
ramekins with cling film. Put the egg yolks
and Marsala into a large bowl over a pan of
hot water, then whisk until it starts to thicken
and get foamy. Keep the beaters running and
trickle the sugar syrup into the mix. Keep
beating for about 5 mins until the mixture
is thick and holds a trail. Take off the heat,
then whisk until cooled. Add the cream,
whisk again, then fold in the ground nuts
with a metal spoon.
Ripple half the sauce through the mix,
spoon into the moulds, then fold the cling
film over. Freeze the remaining mix in a tub
or make more individual puds, if you like.
Freeze for at least 4 hrs or overnight to set.
Turn onto plates, then let ices sit for 10 mins
to soften a little. Scatter over the chopped nuts,
then pour a little sauce over to serve.