Ingredients
6 individual round sponge cakes4 cups fresh blackberries1/4 cup blackberry brandy1-1/4 teaspoons sugarWhipped cream, optional
Preparation
Place sponge cakes on serving plates. Top each with 3 blackberries. Place remaining blackberries in a food processor; process until pureed. Strain and discard seeds and pulp.
Transfer puree to a small saucepan. Stir in brandy and sugar. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Pour over berries. If desired, top with whipped cream.
