How to cook
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.