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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. Bring to a brief simmer, mashing the blackberries so they release their juice. Blend the mixture, return it to the pan 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. Whisk everything together on medium speed until you get a smooth, firm, light cream.
Brew the tea for dipping
Pour hot water over the black tea in a bowl and leave it to steep for a few minutes. Strain the tea to remove the leaves. While it's still warm, stir in the honey until fully dissolved.
Layer it all up
Quickly dip the sponge fingers one by one into 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 neatly with a spatula or spoon. Cover the dessert and place it in the fridge. Leave it to set for at least a few hours, ideally overnight, so the flavours can fully develop.