This no-cook, frozen dessert can be made in advance so you just need to top with the slightly boozy blackberries before serving. We used a bowl but you can use a silicone cake moulid if you’re feeling fancy.

  Ingredients: 

  • 3 large free range egg whites
  • 125g caster sugar, plus 3 tbsp.
  • 1 unwaxed lemon, zest and juice
  • 300g mascarpone
  • 2 x 150g packs Blackberries
  • 5 tbsp. gin
  • ¼ x 25g pack mint
 Method:

Line a freezeproof bowl (around 20cm diameter) or a silicone cake moulid with a double layer of clingfilm, making sure there is some overhang. In a bowl, use an electric hand mixer to whisk the egg whites, the 125g sugar and 2 tsp lemon juice for 2-3 minutes, until it forms stiff peaks. In a separate bowl, mix the mascarpone with the lemon zest. Fold both mixes together and transfer to the lined bowl or moulid. Smooth the top and cover with the overhanging clingfilm. Put in the freezer to set overnight. One hour before serving, in a bowl, stir together the blackberries, remaining 3 tbsp. sugar, the gin, remaining lemon juice and most of the mint leaves. Once you’re ready to serve, remove the moulid from the freezer and carefully flip the spume out onto a plate. Decorate with the remaining mint and serve with the berries on the side. Cook’s tip Leftovers, Egg yolks Put in a bowl and cover closely to stop them drying out. Use to make ice cream, custard or indulgent scrambled eggs.