At a glance
You'll start by briefly simmering blackberries into a fresh purée, whipping up a light cream, and brewing a fragrant honey-sweetened Earl Grey tea for soaking the sponge fingers. Then it's simply a matter of layering everything into glasses or a dish. The bulk of the time is chilling in the fridge, ideally overnight, so the flavours can really meld together.
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Make the blackberry purée
Put the blackberries, sugar and a splash of water into a saucepan. Simmer briefly and mash the blackberries so they release their juice. Blend the mixture, return it to the heat and simmer a little longer until the purée thickens.
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Whip up the light cream
Pour the whipping cream into the bowl of a stand mixer. Add the mascarpone and vanilla sugar. Whip everything together on medium speed until you get a smooth, firm and light cream.
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Prepare the tea for soaking
Pour hot water over the black tea in a bowl and leave it to steep for a few minutes. Then strain the tea to remove the leaves. While it's still warm, stir in the honey thoroughly until fully dissolved.
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