Blackberry, Lemon & Basil Pinsa Dessert


Autumn is here and so are blackberries, one of our favourite seasonal fruits!

Now then, this radical combo of blackberries and herbs may not instantly float your boat, but bear with us – it’s pretty special!

Depending on how sweet the Blackberries are, you might want to add a dusting of castor sugar, or a handful of candied peel to sweeten it up a little.


  • 1x 230g oval Virtue Pinsa Romana base
  • 60g Swedish Cream (or Creme Patissiere/ light custard)
  • 50g Mascarpone
  • Juice & zest of half a lemon
  • 1 large handful of whole ripe Blackberries
  • A scattering of small Basil leaves (The mini Greek version is perfect, if you can find them). OR use mint if Basil is a bit too “out there” for you.
  • Hot Star Chocolate Honey Sauce, or preferred equivalent.
  • Candied peel (orange/lemon) to taste


  1. Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
  2. If you have a pizza stone, place on the middle rack. 
  3. Lay pinsa base on bench.
  4. Spread the Swedish Cream evenly over the pinsa base.
  5. Halve most of the Blackberries and scatter over the pinsa, reserving 6 of the largest whole for garnishing later.
  6. Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
  7. Cook for 4-5 mins or until you have lightly golden crusts.
  8. While cooking, fold your lemon juice & zest into the mascarpone. 
  9. Place on a serving board and slice into 6 portions.
  10. Add generous blobs of lemon mascarpone evenly across the slices.
  11. Strategically place the reserved Blackberries on each slice and drizzle with the chocolate honey sauce
  12. Scatter over the mini Basil leaves, and more lemon zest to taste.
  13. Add the candied peel (or dust with castor sugar) for extra sweetness to taste.
  14. Serve immediately, with a glass of Blue Aurora Ice Wine!