Boil the berries, water and sugar in a saucepan for 1 min. Pour the compôte into 4 glasses. Refrigerate.
Whisk together the egg yolks, sugar and mascarpone. Add the limoncello and beat to make a creamy mixture.
Whip the cream and fold into the egg mixture. Whisk the cream and portion into the tall glasses containing the compôte. Top with blackberries and serve.
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