Equipment

• Large mixing bowl
• Medium saucepan
• Silicons spatula
• Whisk
• 3 quarts glass baking dish
• Hand mixer
• Digital food scale

Ingredients

FOR BLUEBERRY SAUCE

622 g frozen blueberry

87 g brown sugar

42 g lemon juice

3 teaspoon corn starch

2 teaspoon water 

FOR MASCARPONE CREAM

6 egg yolks

98 g brown sugar 

35 g corn starch 

440 g whole milk 

1 vanila bean pod (optional)

2 teaspoon vanila bean paste (you can use vanilla extract as well)

1/8 teaspoon salt

57 g salted butter 

225 g mascarpone 

277 g heavy cream 

FOR LADYFINGERS

2 pack of ladyfingers

480 g milk 

30 g brown sugar 

Preparation

FOR BLUEBERRY SAUCE

1. In a medium saucepan, combine the blueberries, brown sugar, and lemon juice. Stir well to ensure everything is mixed together.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it boils, reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. This will help the blueberries release their juices and dissolve the sugar.
3. In a small bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved and no lumps remain.
4. Slowly pour the cornstarch mixture into the saucepan with the blueberries while stirring continuously. This will help thicken the sauce.
5. Continue to simmer the sauce for another 2-3 minutes, or until it reaches your desired thickness. If the sauce becomes too thick, you can add a little more water to thin it out.
6. Remove the saucepan from the heat and let the blueberry sauce cool for a few minutes.
7. If you prefer a smoother sauce, you can use an immersion blender or transfer the mixture to a blender and blend until smooth. If you prefer a chunky sauce, you can skip this step. Set the sauce aside to cool completely.

FOR MASCARPONE CREAM 

1. In a medium saucepan, heat the milk and vanilla bean pod (Using the tip of a paring knife, cut the bean lengthwise. Use the point or edge of the knife to scrape the seeds loose from the pod, and add the pod as well) over medium heat until it starts to simmer. Remove from heat, remove the vanilla bean pod, and set it aside.
2. In a mixing bowl, whisk together the brown sugar, egg yolks, and cornstarch until well combined and slightly thickened.
3. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
4. Once all the milk has been incorporated, pour the mixture back into the saucepan and return it to medium heat.
5. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take about 2-3 minutes.
6. Remove the saucepan from the heat and stir in the vanilla bean paste and salted butter (you can use vanilla extract as well). Let the cream cool to room temperature.
7. In a separate mixing bowl, whip the heavy cream and mascarpone together until soft peaks form.
8. Gently fold the whipped cream into the cooled pastry cream until well combined.
9. Transfer the cream to a container and refrigerate for at least 20-30 minutes to allow it to set and develop flavors.

FOR ASSEMBLY 

1. In a shallow dish, combine the milk and brown sugar. Dip each ladyfinger into the mixture, coating both sides, but be careful not to soak them for too long as they can become too soggy.
2. In a 3-quart baking dish or individual serving glasses, arrange a layer of soaked ladyfingers to cover the bottom. Spread half of the mascarpone cream mixture over the ladyfingers, followed by a layer of the blueberry sauce.
3. Repeat the layers with another layer of soaked ladyfingers, the remaining mascarpone cream, and the remaining blueberry sauce. Smooth the top layer.
4. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld and the dessert to set.
5. Before serving, you can garnish with a few fresh blueberries and mint leaves. Serve chilled and enjoy!