John Myers
Ingredients for 4 servings:
- 200 g ladyfingers
- 500 g blueberries, cleaned
- 200 g low-fat mascarpone
- 250 g yogurt (skimmed milk yogurt)
- 200 g sour cream, creamy
- 4 tbsp cane sugar
- ½ lemon(s), the juice
- 8 cl liqueur (blueberry)
- 2 pears, very ripe
- 1 tbsp cocoa powder
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Büli’s super delicious currant tiramisu, slightly modified
Peel and core the pears. Mix together with mascarpone, yogurt, sour cream, cane sugar, and lemon juice until creamy. Line a glass baking dish with sponge fingers and drizzle with 4 cl of blueberry liqueur. Layer the pears alternately as follows: Spread a thin layer of cream (this prevents the blueberries from rolling away), spread 250 g of blueberries, cream, sponge fingers – again drizzled with blueberry liqueur, a thin layer of cream, blueberries, and finally another layer of cream. Refrigerate for at least 4 hours (preferably overnight) before serving. Sprinkle with cocoa powder and serve.
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