Method

Plump, large, juicy boysenberries are a delight to enjoy in summer and their gusty berry flavour and meaty texture means they can tolerate being heated and served with rich ingredients.

Bring the red wine, jam and cinnamon stick to the boil in a small saucepan and add the boysenberries. Poach gently for one minute only and then remove from the heat. Refrigerate until cool.

Beat the egg yolks, sugar, mascarpone and brandy together.

Drain the boysenberries (reserving the poaching liquid) and scatter the berries into the base of a shallow 4-cup-capacity ovenproof dish. Pour the mascarpone mixture evenly over the top and sprinkle with cinnamon.

Bake in the preheated oven for 15-18 minutes or until it is set on the edges but still soft in the centre. Remove from the heat and allow to cool a little, before serving with a sprinkling of brown sugar is wished.