I just did my first blackberry harvest. These are real blackberries. Not the giant kind of stuff I first saw at Waitrose when I moved to the UK several years ago… I wanted to do something lighter and fresher than a tart, just like my lemon & blackberry iced parfait or my camp coffee & blackberry mousse from last summer. This is why I made a quick and easy tiramisu!
Serves 2 – 20 minutes
1 handfull of wild blackberries
1 teaspoon honey
A few verbena leaves
Put the verbena leaves in a cup of boiling water.
Beat the eggwhites. Mix together the eggyolk with mascarpone and honey. Add the beaten eggwhites gently.
In two glasses, pour some mascarpone mixture. Add some blackberries, then somy ladyfinger pieces that you will have moistened with your verbena infusion.
Add the rest of mascarpone mixture, then some blackberries. Keep in the fridge until you serve.