In advance take out the sweet Hawaiian rolls form the package, cover them with a cotton towel and leave them on the counter for a few hours or preferably overnight to dry out.

Slice each roll in half and separate the bottoms from the tops.

Heat oven to 350°F.

In a bowl whisk the three eggs, add the cream as you continue to whisk and then the beer.

Place the bottom halves of the rolls into a non-stick round cake baking pan (8 inch is a perfect size) or another non-stick baking pan of similar size.

Disperse the butter pieces and the blackberries over the rolls and sprinkle with half of the brown sugar.

Pour half of the egg, cream and beer mixture.

Arrange the top halves of the rolls - try to match the bottom halves.

Pour the rest of the egg, cream and beer mixture, sprinkle the remaining brown sugar and gently press with your fingertips to make sure the rolls get submerged in the liquid and absorb it.

Bake in the 350°F oven for 15 min, then reduce the temperature to 300°F and bake for another 15-20 mins.

Once the rolls have risen nicely above the rims of the pan, the brown sugar has caramelized and the liquid appears to have been fully absorbed, take the pan out of the oven and let cool off for at least 5 mins before serving.