The simplest combinations are so often the best. Berries and cream are a match made in heaven, and this recipe is divine.

Ingredients

• 500 grams boysenberries
• ½ cup fruity-style red wine
• 2 tblsp boysenberry jam, sieved
• 1 cinnamon stick
• 4 egg yolks
• 2 tblsp brown sugar
• ¾ cup mascarpone
• 1 tblsp brandy
• a pinch of cinnamon

Method

1. Place the boysenberries in a saucepan with the wine, jam and cinnamon stick and poach gently for 2-3 minutes. Do not overheat as the berries will collapse and make too much juice. Cool and refrigerate.
2. Beat together the egg yolks, sugar, mascarpone and brandy.
3. Drain the cooled boysenberries (putting aside the liquid to use as a sauce later) and divide between 4-6 ramekins or one larger gratin dish. Divide the cream mixture over the smaller dishes or pour over the larger one and sprinkle with a little cinnamon.
4. Bake at 180ºC for 15-18 minutes until set on the edges but soft in the centre. Remove from the heat and allow to cool a little. Serve warm, sprinkled with a little brown sugar.