Ingredients

• 2 pints fresh local blackberries
• 2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream
• 1 lemon, zested and juiced
• 1/8 teaspoon ground cinnamon, plus more for cream
• 1 loaf pound cake
• 1 pint whipping cream
• 3 to 4 sprigs mint, leaves chiffonade

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Instructions

1. In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
2. Preheat a grill to medium.
3. Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
4. For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
5. Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.