A lovely, marbled dessert to serve in individual tall glasses. Place one fresh berry on top of each one to finish.
450 g (1 lb) blackberries, fresh or frozen, thawed
2 egg whites
50 g (2 oz) caster sugar
300 ml (10 fl oz) fresh double cream
1. Rub the blackberries through a nylon sieve. Pour the puree into a rigid container and freeze for about 2 hours or until mushy.
2. Whisk the egg whites until stiff, then add the sugar gradually, whisking until the mixture stands in soft peaks. Whip the cream until it just holds its shape.
3. Remove the frozen blackberry puree from the freezer and mash to break down the large ice crystals, being careful not to break it down completely.
4. Fold the cream and whites together, then quickly fold in the semi-frozen blackberry puree to form a 'swirled' effect. Spoon into tall glasses and serve immediately.
