Tiramisu inspried blueberry dessert

Serves 1
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Directions

  1. 1Pour whole milk into a saucepan.
  2. 2Pour whole milk into a saucepan.
  3. 3Pour whole milk into a saucepan.
  4. 4Add vanilla bean pod and stir.
  5. 5Add vanilla bean pod and stir.
  6. 6Add vanilla bean pod and stir.
  7. 7Combine egg yolks, brown sugar, and corn starch in a mixing bowl.
  8. 8Combine egg yolks, brown sugar, and corn starch in a mixing bowl.
  9. 9Combine egg yolks, brown sugar, and corn starch in a mixing bowl.
  10. 10Whisk until smooth.
  11. 11Whisk until smooth.
  12. 12Whisk until smooth.
  13. 13Add vanilla bean paste and whisk again.
  14. 14Add vanilla bean paste and whisk again.
  15. 15Add vanilla bean paste and whisk again.
  16. 16Pour the milk mixture into the egg yolk mixture and whisk well.
  17. 17Pour the milk mixture into the egg yolk mixture and whisk well.
  18. 18Pour the milk mixture into the egg yolk mixture and whisk well.
  19. 19Pour the mixture back into the saucepan.
  20. 20Pour the mixture back into the saucepan.
  21. 21Pour the mixture back into the saucepan.
  22. 22Stir until thickened, then add salted butter and whisk until incorporated.
  23. 23Stir until thickened, then add salted butter and whisk until incorporated.
  24. 24Stir until thickened, then add salted butter and whisk until incorporated.
  25. 25Fold the mascarpone mixture into whipped heavy cream.
  26. 26Fold the mascarpone mixture into whipped heavy cream.
  27. 27Fold the mascarpone mixture into whipped heavy cream.
  28. 28In a saucepan, add frozen blueberries, brown sugar, and lemon juice.
  29. 29In a saucepan, add frozen blueberries, brown sugar, and lemon juice.
  30. 30In a saucepan, add frozen blueberries, brown sugar, and lemon juice.
  31. 31Add corn starch mixed with water and stir until the blueberry sauce thickens.
  32. 32Add corn starch mixed with water and stir until the blueberry sauce thickens.
  33. 33Add corn starch mixed with water and stir until the blueberry sauce thickens.
  34. 34Pour the blueberry sauce into a mixing bowl.
  35. 35Pour the blueberry sauce into a mixing bowl.
  36. 36Pour the blueberry sauce into a mixing bowl.
  37. 37Arrange a layer of ladyfingers in a glass baking dish.
  38. 38Arrange a layer of ladyfingers in a glass baking dish.
  39. 39Arrange a layer of ladyfingers in a glass baking dish.
  40. 40Spread a layer of mascarpone cream over the ladyfingers.
  41. 41Spread a layer of mascarpone cream over the ladyfingers.
  42. 42Spread a layer of mascarpone cream over the ladyfingers.
  43. 43Add a layer of blueberry sauce on top of the mascarpone cream.
  44. 44Add a layer of blueberry sauce on top of the mascarpone cream.
  45. 45Add a layer of blueberry sauce on top of the mascarpone cream.
  46. 46Add another layer of ladyfingers.
  47. 47Add another layer of ladyfingers.
  48. 48Add another layer of ladyfingers.
  49. 49Spread another layer of mascarpone cream and smooth it out.
  50. 50Spread another layer of mascarpone cream and smooth it out.
  51. 51Spread another layer of mascarpone cream and smooth it out.
  52. 52Add a final layer of blueberry sauce and spread evenly.
  53. 53Add a final layer of blueberry sauce and spread evenly.
  54. 54Add a final layer of blueberry sauce and spread evenly.
  55. 55Chill before serving.
  56. 56Chill before serving.
  57. 57Chill before serving.

Ingredients

  • 622 g frozen blueberry
  • 622 g frozen blueberry
  • 622 g frozen blueberry
  • 87 g brown sugar
  • 87 g brown sugar
  • 87 g brown sugar
  • 42 g lemon juice
  • 42 g lemon juice
  • 42 g lemon juice
  • 3 teaspoon corn starch
  • 3 teaspoon corn starch
  • 3 teaspoon corn starch
  • 2 teaspoon water
  • 2 teaspoon water
  • 2 teaspoon water
  • 6 egg yolks
  • 6 egg yolks
  • 6 egg yolks
  • 98 g brown sugar
  • 98 g brown sugar
  • 98 g brown sugar
  • 35 g corn starch
  • 35 g corn starch
  • 35 g corn starch
  • 440 g whole milk
  • 440 g whole milk
  • 440 g whole milk
  • 1 vanilla bean pod
  • 1 vanilla bean pod
  • 1 vanilla bean pod
  • 2 teaspoon vanilla bean paste
  • 2 teaspoon vanilla bean paste
  • 2 teaspoon vanilla bean paste
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 0.125 teaspoon salt
  • 57 g salted butter
  • 57 g salted butter
  • 57 g salted butter
  • 225 g mascarpone
  • 225 g mascarpone
  • 225 g mascarpone
  • 277 g heavy cream
  • 277 g heavy cream
  • 277 g heavy cream
  • 2 pack ladyfingers
  • 2 pack ladyfingers
  • 2 pack ladyfingers
  • 480 g milk
  • 480 g milk
  • 480 g milk
  • 30 g brown sugar
  • 30 g brown sugar
  • 30 g brown sugar

Equipment

saucepanwhiskmixing bowlspatulaglass baking dishknife