Frank creates a mouth-wateringly delicious dessert with summer blackberries and apple.
Preheat the oven to 200°c/ 400°F/ Gas 6. Scrape the seeds from the vanilla pod and mix together in a large bowl with the mascarpone, egg yolks and icing sugar. Place the blackberries in an oven dish and tip over the mascarpone mixture. Bake for 15-20 minutes at 200°c/400°F/Gas 6.
Meanwhile to make the batter, place the self-raising flour in a bowl and whisk in enough cider to create a batter, to the consistency of double cream. Coat the apple pieces in the plain flour and then dip the pieces in the batter. Shake off the excess batter and deep-fry in the hot oil for 2-3 minutes, or until golden brown. Carefully remove using a slotted spoon and drain on kitchen paper.
Serve a couple of rings of apple together with a generous spoonful of the hot blackberry and mascarpone cream and dust with caster sugar.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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