Try a blackberry twist on tiramisu with a silky chocolate sauce to finish. It's a great dessert to finish a Sunday lunch menu or for a dinner party.
Ingredients
- 150ml hot strong black coffee
- 50g dark brown muscovado sugar
- 50ml marsala
- 250g mascarpone
- 1 tsp vanilla bean paste
- 50g caster sugar
- 2 tbsp milk
- 300ml double cream
- 175g sponge fingers
- 200g blackberries
- 25g cocoa powder or grated dark chocolate
- 100g dark chocolate, roughly chopped
Method
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Mix the coffee and muscovado sugar together, stirring until the sugar dissolves. Set aside to cool, then stir in the marsala.
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Meanwhile, beat the mascarpone, vanilla, caster sugar and milk together until smooth using an electric whisk. In a separate bowl using the same beaters, whisk the cream to soft peaks. Gently fold this into the mascarpone mixture.
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Set aside 4 tbsp of the coffee mixture. Dip a third of the sponge fingers into the remaining coffee mixture and use them to line the base of a 1.5-litre glass dish – a rectangular one is easier, but any shape will work, you may just need to break some of the sponge fingers to fit. Spread over a third of the mascarpone mixture and scatter over half the blackberries. Repeat the layers, finishing with the mascarpone. Sift over the cocoa or sprinkle with grated chocolate.
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Chill for at least 3 hrs. Will keep chilled for a day. When ready to serve, gently warm the reserved coffee mixture with the chopped chocolate, stirring until smooth. Spoon some of the warm sauce onto serving plates and top with a scoop of tiramisu.