for 12 pieces

Sponge

200 g	sponge fingers
3 dl	strong coffee

Blackberry cream

400 g	cream cheese
50 g	sugar
1 tsp	vanilla paste

200 g	blackberries
2 dl	full cream

Serve

	cocoa powder, to dust
100 g	blackberries

How it's done

Sponge

Place a double layer of cling film on a baking tray. Pour the coffee into a deep bowl, soak the sponge fingers in the coffee, place close together on the cling film in two rows, leave to absorb for approx. 30 mins.

Blackberry cream

Place the cream cheese, sugar and vanilla in a bowl, mix until smooth using a whisk.

Place the blackberries in a measuring cup, puree, stir into the cream cheese. Beat the cream until stiff, carefully fold into the mixture. Transfer approx. 150 g of the blackberry cream to a piping bag, leave to set in the fridge for decoration.

Tiramisu roll

Spread the remainder of the blackberry cream approx. 10 cm wide in the middle of the sponge fingers.

Press the cling film together firmly and evenly along the long edges with the help of your forearms, creating a roll.

Seal the cling film and twist tightly at the ends. Leave the tiramisu roll to set in the fridge for at least 3 hrs.

Serve

Remove the cling film. Place the tiramisu roll on a platter, dust with a little cocoa powder. Dot the chilled cream on top of the roll using the piping bag, decorate with the blackberries.

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