Frank creates a mouth-wateringly delicious dessert with summer blackberries and apple.


  • 1 vanilla pod

  • 500g / 1lb 2oz mascarpone cheese

  • 3 egg yolks

  • 30g / 1oz icing sugar

  • 1 kg / 2¼lb blackberries, washed and picked

  • 2 apples, cored and sliced into rings – skin on

  • 55g/2oz plain flour

  • Oil for frying

  • Caster sugar for dusting

  • For the batter

  • 55-85g / 2-3oz self-raising flour

  • Enough cider to make a batter


  • 1.

    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.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1478kj
  • Fat Total 125g
  • Saturated Fat 31g
  • Protein 16g
  • Carbohydrate 79g
  • Sugar 39g
  • Sodium 465mg

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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Tip: You can use vanilla extract instead of a vanilla pod.

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