For the sauce, melt 4 ounces of sugar, add cut into thin stripes orange peel and heat up, while sugar browns along the edges. Poaching, keep heating until golden. Coat with orange and lemon juices, thin cut lemon peel, butter and orange liquor. Cook until thick.

Rinse blackberry, dry, then toss carefully with the sauce and cool.

Whip cream with the remaining sugar, add raspberry liquor and mix.

When serving, garnish with whipped cream.