Blackberries grow wild in woodlands in the northern hemisphere and start to ripen in August/September.  They are packed with antioxidants and are high in Vitamin C.

Ingredients:

roughly 2 cups of fresh blackberries, washed
300ml double cream
1 tsp plus 1 heaped Tbsp caster sugar, divided
about a tot (25ml) of bourbon, divided
6-8 small meringues, crumbled
4 whole meringues
mint leaves to garnish

Method:

Choose roughly a handful of the most squashed or damaged berries and place them in a small saucepan with just enough water to cover the base, 1 tsp of the sugar and half a tot of bourbon.  Simmer until the berries start to break up and the liquid is slightly reduced, then remove from the heat and roughly crush with a fork.  Allow to cool.

Whip the cream, gradually adding the sugar and remaining half-tot of bourbon, until soft peaks form. 

Fold the blackberry syrup, crushed meringues and whole blackberries into the cream, reserving a few of the blackberries for serving.  Try not to mix the syrup in completely - it's a marbled effect we're after!

Divide the creamy mixture between four serving bowls and garnish each with a few whole berries, a whole meringue and a mint sprig before serving.