Mini Tiramisu with Blackberries and Earl Grey Tea
·Make the blackberry purée
Put the blackberries, sugar and a splash of water into a saucepan. Bring briefly to a simmer 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 have a smooth, firm and airy cream.
Brew the tea for soaking
Pour hot water over the black tea in a bowl and let it 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 everything up
Quickly dip the sponge fingers one by one into the honeyed tea and arrange them over the base of your chosen dish. 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 rest for at least a few hours, but ideally overnight, so the flavours can fully meld together.