Igloo Pudding with Cream

Preparation

1. Chopping dates and apricots. Combine with raisins and orange juice, then soak for 1 hour.
2. Butter a heat-resistant bowl of 1.8 to 2 liters. Mix butter and sugar, add eggs and flour, breadcrumbs, almond, baking powder and cinnamon. Stir in apple and fruit with their juice.
3. Stir in the bowl without exceeding three quarters of the volume of the bowl. Cover with baking paper and then aluminum, forming a fold for steam; tie firmly under the rim.
4. Place on a heat-resistant grill or saucer in a large saucepan. Add simmering water halfway up the bowl. Cover and cook at low simmering 3 hours to 3:30, until a paste is well taken, completing the hot water if necessary.
5. After cooking, wait 15 minutes, remove the protectors and unmold. Cool completely for 1 hour and then refrigerate for 2 hours before covering. Whisk mascarpone, cold cream and icing sugar. Spread a thin layer on the dome, spatula, without thick layer on the foot. Mark three shallow horizontal grooves and then a few spaced vertical joints with the back of a spoon. Remove a small slice from the front and serve next to it: its opening suggests an entrance. Do not add tunnels or carved blocks. Serve the excess cream separately rather than thicken the cover.