Hi Tracie:-) I found these recipes on the internet. I have not tried any of them. I hope that maybe one will be similar to what you are looking for. Good luck. The first two recipes are British recipes.

BLACKBERRY "MASH"
4 servings

1000 ml Double cream
1000 gm Ripe Blackberries
4 small Pack meringue, broken
200 ml Creme de casis

*Whip the cream until light and fluffy and fold in the remaining ingredients to give a nice marbled effect.

---

CHILLED BLACKBERRY SNOW
The swirled layers of iced fruit puree and creamy egg white are very effective in this recipe but you do need to finish it off just before it is needed and serve immediately. The recipe comes from the southeast of England.
Servings: 6

450 g, (1 lb) Blackberries, fresh or frozen, thawed
2 Egg whites*
50 g (2 oz) Caster sugar
300 ml Double cream

Puree the blackberries and rub through a nylon sieve. Pour the puree into a rigid container and freeze for about 2 hours.

Whisk the egg whites until stiff, then add the sugar gradually, whisking until the mixture stands in soft peaks.

Whip the cream until it just holds its shape.

Remove the frozen blackberry purée from the freezer and mash to break down any large ice crystals, being careful not to break it down completely.

Fold the cream and egg whites together, then quickly fold in the semi-frozen blackberry puree to form a swirled effect. Spoon into tall glasses and serve immediately.

---

BLACKBERRY FLUMMERY

1 quart blackberries
1 1/2 cups sugar, adjust to taste
1/2 cup hot water
dash of salt
dash of cinnamon
3 tablespoons cold water
2 tablespoons cornstarch

Wash and pick over berries, discarding any imperfect ones. Combine berries, sugar, water, cinnamon and salt in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes.

Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes.

Serve cold with milk for breakfast or with whipped cream for dessert.

*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs