Description
A delightful layered dessert featuring mascarpone cheese, whipped cream, and a blueberry sauce.
Ingredients
Scale
- 8 oz (1 cup) mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- 1 tbsp lemon juice
- 3 tbsp granulated sugar
- 18–20 ladyfinger cookies (Savoiardi)
- Optional: extra blueberries and lemon zest for topping
Instructions
- In a saucepan, combine blueberries, lemon juice, and granulated sugar. Cook over medium heat until the berries break down and the sauce thickens slightly. Let cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth.
- Fold the whipped cream into the mascarpone mixture gently until light and fluffy.
- To assemble, lightly dip each ladyfinger into the cooled blueberry sauce and arrange a layer in the bottom of a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, then spoon some blueberry sauce on top.
- Repeat the layers with more dipped ladyfingers, remaining mascarpone cream, and a final spoonful of sauce.
- Garnish with extra blueberries and lemon zest if desired.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- This dessert can be made a day in advance for better flavor development.
- Adjust the sweetness of the blueberry sauce by altering the amount of sugar used.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg