Blackberry spuma

Line a freezerproof bowl (around 20cm diameter) or a silicone cake mould with a double layer of clingfilm, making sure there is some overhang. In a bowl, use an electric hand mixer to whisk the egg whites, the 125g sugar and 2 tsp lemon juice for 2-3 minutes, until it forms stiff peaks. In a separate bowl, mix the mascarpone with the lemon zest. Fold both mixes together and transfer to the lined bowl or mould. Smooth the top and cover with the overhanging clingfilm. Put in the freezer to set overnight.

One hour before serving, in a bowl, stir together the blackberries, remaining 3 tbsp sugar, the gin, remaining lemon juice and most of the mint leaves. Once you’re ready to serve, remove the mould from the freezer and carefully flip the spuma out onto a plate. Decorate with the remaining mint and serve with the berries on the side.