Trifle with Blueberries
- biscotti - 10 pieces
- liqueur - 2 tablespoons, Grand Marnier or other
- blueberries - 227 g (about 2 cups) fresh
- confectionery cream - 1 cup (240 ml)
- sugar - 2 - 3 tablespoons (25 - 35 g)
- mascarpone - 2/3 cup (160 ml)
- vanilla - 1 tsp, extract
- cookies - 4, gingerbread, crushed
- sauce - 1 cup (240 ml) blueberry
- for sauce
- blueberries - 1 1/5 cups (300 g) fresh
- sugar - 2/3 cup (150 g)
- corn starch - 1/2 tsp
- cinnamon - 2 pinches
- salt - 1/8 tsp
- vanilla - 1 tsp
- lemons - rind and juice of 1 lemon
- water - 2/3 cup (160 ml)
To prepare the blueberry sauce, mix 2/3 cup (150 g) sugar, the corn starch, cinnamon, 1/8 tsp salt and 2/3 cup (160 ml) of water until uniform in a pot. Once it comes to a boil, add 1 1/5 cups (300 g) blueberries and stir the sauce until it thickens. Finally, add the vanilla, lemon juice and grated lemon rind. Leave the blueberry sauce to cool.
In a large bowl, beat the cream with the mascarpone, 3 tablespoons sugar and the vanilla until it begins to form tips. Take 4 dessert cups or bowls and at the bottom of each, place a gingerbread cookie and arrange 3 biscotti on the sides. Sprinkle them with liqueur and pour in 2-3 tablespoons blueberry sauce.
Top with some fresh blueberries and put a new layer of cream on. If there is still room in the bowls, you can add more layers in that order. Leave the blueberry trifle at least 4 hours in the refrigerator to allow the flavors to blend.