Serves 1
Directions
- 1Pour whole milk into a saucepan.
- 2Add vanilla bean pod and stir.
- 3Combine egg yolks, brown sugar, and corn starch in a mixing bowl.
- 4Whisk until smooth.
- 5Add vanilla bean paste and whisk again.
- 6Pour the milk mixture into the egg yolk mixture and whisk well.
- 7Pour the mixture back into the saucepan.
- 8Stir until thickened, then add salted butter and whisk until incorporated.
- 9Fold the mascarpone mixture into whipped heavy cream.
- 10In a saucepan, add frozen blueberries, brown sugar, and lemon juice.
- 11Add corn starch mixed with water and stir until the blueberry sauce thickens.
- 12Pour the blueberry sauce into a mixing bowl.
- 13Arrange a layer of ladyfingers in a glass baking dish.
- 14Spread a layer of mascarpone cream over the ladyfingers.
- 15Add a layer of blueberry sauce on top of the mascarpone cream.
- 16Add another layer of ladyfingers.
- 17Spread another layer of mascarpone cream and smooth it out.
- 18Add a final layer of blueberry sauce and spread evenly.
- 19Chill before serving.
Ingredients
- 622 g frozen blueberry
- 87 g brown sugar
- 42 g lemon juice
- 3 teaspoon corn starch
- 2 teaspoon water
- 6 egg yolks
- 98 g brown sugar
- 35 g corn starch
- 440 g whole milk
- 1 vanilla bean pod
- 2 teaspoon vanilla bean paste
- 0.125 teaspoon salt
- 57 g salted butter
- 225 g mascarpone
- 277 g heavy cream
- 2 pack ladyfingers
- 480 g milk
- 30 g brown sugar
Equipment
saucepanwhiskmixing bowlspatulaglass baking dishknife
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