A delicious dessert from Lorraine Keane on The Restaurant.


  • 55 g butter
  • 55 g brown sugar
  • 15 ml crème de cassis
  • 175 g blackberries
  • 250 g mascarpone
  • 200 ml double cream
  • 3 tblsp icing sugar
  • ½ vanilla pod (seeds only)
  • 1 tsp vanilla extract
  • 1 lime (zest only)
  • ½ orange (juice only)
  • 250 g almond and pistachio cookies


  • Melt the butter and brown sugar in a pan over a medium heat until bubbling. Add the Crème de Cassis and flambé. Toss in the blackberries and stir gently for one minute. Remove from heat and leave to cool.
  • Whisk the mascarpone, double cream, icing sugar, vanilla seeds and vanilla extract in a bowl. When smooth, stir in the lime zest and the orange juice.
  • Place the biscuits in a plastic bag and beat gently with a wooden spoon until they resemble rough breadcrumbs (If you cannot find almond and pistachio cookies you could substitute Amaretti biscuits).
  • To assemble the Cosmo place some crushed biscuits at the bottom of a martini glass. Put a large dollop of the mascarpone mixture on top and place a layer of blackberries on top of that, followed by another layer of mascarpone cream. Repeat layers again and garnish with some blackberry juices.
  • Chill for at least 1-2 hours before serving.
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