Blueberry Tiramisu

Ingredients for 4 servings:

• 250 g wild blueberries, fresh or frozen
• 1 sprig(s) rosemary
• 2 tbsp sugar
• 200 ml blackcurrant juice
• 8 tbsp Curaçao
• 250 g mascarpone
• 24 ladyfingers

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 minute; Total time approx. 51 minutes

simply

Sort and wash the fresh blueberries, mix them with the sugar in a small bowl, and add about 2 tablespoons of the blackcurrant juice. If using frozen blueberries, you don’t need to sort and wash them. Add the rosemary sprig whole and bring everything to a boil. Remove from the heat and let it steep with the rosemary sprig until the compote has cooled. Remove the rosemary sprig. Remove about 4 teaspoons for decoration. Mix the compote and mascarpone thoroughly. Mix the blackcurrant juice with the curaçao and pour into a soup plate. Soak the ladyfingers in the mixture, one at a time, and place three in each of four bowls next to each other. Spread half of the blueberry mascarpone on top, add another layer of the remaining sponges, and then add the other half of the mascarpone mixture on top. Finally, add a dollop of the reserved blueberry compote right on top.