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Cooking
Mini Tiramisu with Blackberries and Earl Grey Tea
· 3 servings
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.
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.
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.
Layer it all up
Quickly dip the sponge fingers one by one in the honeyed tea and line the bottom of your chosen dish with them. Spread over a layer of blackberry purée, followed by a layer of cream. Repeat the whole process once more.
Finish and chill
Smooth the final layer of cream carefully with a spatula or spoon. Cover the dessert and place it in the fridge. Leave it to set for at least a few hours, but ideally overnight, so the flavours can fully come together.