Blackberry and Ginger Tiers

    June 27, 2016

    This exciting yet light dessert is made in minutes, but best not assembled until you are ready to serve. Recipe by BerryWorld.

    • Prep: 15 mins
    • Cook: 5 mins
    • Yields: 4


    1 Lime

    1 Small orange

    2 Small pears, cored and quartered

    35 g Caster sugar

    250 g Blackberries

    16 Brandy snaps

    250 g Mascarpone or ricotta cheese

    Mint leaves to garnish


    1Preheat the oven to 190C/375F/gas mark 5.

    2Grate the zest finely from the lime and orange and squeeze the juices into a medium size pan.

    3Add the sugar and warm through until it has dissolved.

    4If the pears are quite firm cook them for 2-3 minutes in the syrup to soften slightly.

    5Transfer to a plate to cool.

    6Add the blackberries and cook for only 1 minute.

    7Remove from the heat and cool.

    8Put four brandy snaps on a non-stick baking tray.

    9Bake for about 1 minute or until flattened out into neat circles.

    10Cool until firm enough to transfer with a fish slice to a cooling rack.

    11Repeat with the rest.

    12Spread twelve of the brandy circles with the mascarpone, arrange four on serving plates and carefully layer up the drained fruit (save the juices) with the rest of the biscuits and mascarpone.

    13Simmer the juices for a minute or two until syrupy and pour around the tier just before serving with a sprig of mint.


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