Ingredients
- 1 1/2 cups fresh blueberries
- 1/2 cup white sugar
- 1/2 cup water
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- 250g mascarpone
- 1/2 cup whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 layers sponge cake or 1 packet of ladyfingers
Method
- Heat sugar, water, lemon zest & lemon juice in a pot until boiling. Take off the heat when the sugar has dissolved and cool
- In a large bowl whip cream, mascarpone, powdered sugar and vanilla until cream thickens
- In a 6×12 inch dish add half of the sponge cake/lady fingers
- Brush half of the lemon syrup over the sponge cake
- Spread half of the cream mixture over the sponge cake then add half the blueberries
- Repeat the above 2 steps
- Refrigerate for at least 2 hours before eating. Add a sprinkle of lemon zest to serve
RECIPES