Quick assembly.
Make best use of seasonal blackberries with this gorgeous, tiramisu inspired pud. Easy to prep ahead and assemble in clear glasses, it looks impressive and tastes fantastic.
Serves 6
Preparation time: 15 minutes
Cooking time: 3-4 minutes
Ingredients
- 225 g (8 oz.) blackberries
- 75 g (3 oz.) caster sugar
- 150 ml (¼ pint) water
- 250 g (9 oz.) mascarpone cheese
- 150 ml (¼ pint) double cream
- 2 tablespoons masala or sweet sherry
- 18 sponge finger biscuits or 100 g (4 oz.), halved
Method
- Add half the blackberries, half the sugar and all the water to a saucepan and cook for 3-4 minutes until the blackberries are just softened then leave to cool.
- In a separate bowl, add the mascarpone cheese and remaining sugar, then gradually whisk in the cream then the masala or sherry until smooth and thick. Spoon a thin layer in the base of six glasses.
- Strain off the blackberry syrup into a shallow bowl. Dip the sponge finger biscuits into the syrup, a piece at a time and arrange three halves in each glass, top with a layer of blackberries then more mascarpone, keeping just enough for a small spoonful for the very top. Cover with the remaining biscuits dipped in the blackberry syrup then most of the blackberries, keeping 6 back for the very top.
- Finish with a small spoonful of the remaining mascarpone, a single blackberry and a drizzle of blackberry syrup. Chill for 30 minutes or longer if more convenient.
Tip:
To make ahead follow stages one to three and then chill for 2-3 hours. Only add the drizzle of juice and the final blackberry when you are ready to serve. Once layered you would need to serve the dessert within 30-60 minutes.
