MY VERSION of this classic dessert is simply a chocolate mousse that is frozen in a ladyfinger-lined mold. When unmolded, it is sliced and served with a crème anglaise. The classic version—which I first tasted many years ago at Lasserre, then the top restaurant in Paris—is made with a chocolate buttercream and is refrigerated, not frozen. My marquise is a lot lighter and easier to digest after a big meal.
This make-ahead dessert may look complicated but it is actually quite easy to