PREPARATION

1. Add the hot coffee to a bowl with 2 tsp of cyrstal sugar and dip the sponge fingers in the coffee for a couple of seconds. Line a dish ( I used a round shaped dish, 28cm diameter) with the sponge fingers. Note: you can also add some vin santo, sherry, dark rum, kahlua etc. to your coffee mixture.
2. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Once boiling, remove from the heat and stir in the chopped chocolate and a pinch of sea salt until smooth.
3. Spread the chocolate ganache over the top in an even layer. Chill in the fridge until cooled before adding the next step.
4. Blitz the mascarpone, ricotta, vanilla seeds and honey with a handmixer or in a food processor until smooth. Mash 200 gr. of the blackberries a bit with a fork and spoon them through the mascarpone mixture. Taste and add some crystal sugar if you like the tiramisu a bit more sweet. Spoon dollops evenly on top of your chocolate layer and spread out until smooth.
5. Place in the fridge for at least 2 hours, to set. Serve with a dusting of cacao powder and a few blackberries on top (I decorated mine with rosemary as well).