Lightly whip the mascarpone with 2/3 of the sugar and the egg yolks and then strain through a sieve. Place a few fruits in each of 4 soufflé molds. Spread the cream on top.
Line a roasting pan with several layers of baking paper and place the molds on top. Then carefully pour boiling water from the side into the roaster until the molds are halfway in the water. Let the cream simmer in the oven for 30-35 minutes at 140 degrees. When the surface feels firm, remove it and let it cool down, then chill for several hours.
Melt the chocolate and coat the cold cream with a thin layer. Let cool down until the chocolate has solidified. Spread the remaining sugar on the chocolate and either caramelize with a gourmet burner or grill over.
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