This exciting yet light dessert is made in minutes, but best not assembled until you are ready to serve.

  • Preheat the oven to 190C/375F/gas mark 5. Grate the zest finely from the lime and orange and squeeze the juices into a medium size pan. Add the sugar and warm through until it has dissolved.
  • If the pears are quite firm cook them for 2-3 minutes in the syrup to soften slightly. Transfer to a plate to cool. Add the blackberries and cook for only 1 minute. Remove from the heat and cool.
  • Put four brandy snaps on a non-stick baking tray. Bake for about 1 minute or until flattened out into neat circles. Cool until firm enough to transfer with a fish slice to a cooling rack. Repeat with the rest.
  • Spread twelve of the brandy circles with the mascarpone, arrange four on serving plates and carefully layer up the drained fruit (save the juices) with the rest of the biscuits and mascarpone. Simmer the juices for a minute or two until syrupy and pour around the tier just before serving with a sprig of mint


  • 1 lime
  • 1 small orange
  • 2 small pears, cored and quartered
  • 35g caster sugar
  • 250g BerryWorld blackberries
  • 16 brandy snaps
  • 250g mascarpone or ricotta cheese
  • Mint leaves to garnish