1

Using electric beaters, beat eggs and vanilla in a small bowl on high speed for 5 minutes or until tripled in volume.

2

Meanwhile, using a small sharp knife, make 2 small slits in the base of 5 cardboard cups.

3

Add sweetener to egg mixture and beat for 15 seconds. Sift flour and cocoa over egg mixture and gently fold with a spatula until combined. Divide mixture among prepared cups. Microwave, 1 cup at a time, on High (100%) for 45 seconds or until cooked when tested with a skewer. Place cups, upside-down, on work bench to cool.

4

Meanwhile, combine blackberries and liqueur in a small bowl.

5

Using scissors, cut open 4 of the cups and tear sponge into bite-sized pieces (reserve remaining sponge for another use, see Cook’s Notes). Spoon half the custard among 4 serving bowls. Top with sponge. Drizzle over remaining custard and spoon over berry mixture. Serve.