Blueberry Tiramisu

The traditional coffee version of tiramisu has long found its fans. For the summer version of the dessert, we soaked the biscuits in blueberry puree. It turned out very tasty, just as good as the coffee original.

Ingredients

• 16 savoyardi cookies ("Ladies fingers")
• 200 g mascarpone
• 3 eggs
• 210 g sugar
• 400 g blueberries + berries for garnish
• 2 tbsp. l. lemon juice

Directions

1. Grind the blueberries in a blender and transfer to a saucepan, add 150 g of sugar and heat over medium heat. Pour in lemon juice and bring to a boil, boil for 5 minutes. Remove from heat and cool. Set aside 2-3 tbsp. l. puree for serving.
2. Divide the eggs into whites and yolks. Place the yolks in a bowl and beat with an electric mixer with 50 g of sugar until the mass expands and lightens. Add mascarpone and stir until smooth.
3. In another bowl, beat the whites until frothy. Add remaining sugar and beat until soft peaks. Transfer the mascarpone cream to the whipped egg whites and stir gently with a spatula to keep the mixture fluffy.
4. Place half of the savoyardi cookies on the bottom of the transparent pan. Pour half of the blueberry puree evenly over them. Spread half of the cheese cream in the next layer. Repeat the layers of cookies, blueberry puree, and cheese cream again. Smooth the surface, cover the mold with cling film and put the dessert in the refrigerator for 2.5 hours.
5. Take out the tiramisu in 15 minutes. before filing. Garnish with blueberries and pour over the remaining puree.