This fresh blueberry dessert with mascarpone and cream is a chilled, no-bake cake, perfect for summer: fresh, light, and ideal for hot days when the oven can easily stay off. A few days ago, I found myself with a beautiful basket of very fresh blueberries: I immediately took the opportunity to make some blueberry and yogurt mini muffins, but today – with the heat – I had absolutely no desire to turn on the oven. So this spoon dessert was born, simple and delicious. The base is made with ladyfingers and everything is assembled in a springform pan, as I often do with strawberry semifreddo cake or the pineapple semifreddo with ladyfingers. Just a few hours in the fridge and the dessert is ready: a blueberry cake that is creamy, fresh, and irresistibly delicious from the first bite.
I also prepared it in a “miniature” version, a cake for two… perfect to serve for a romantic dinner or a special snack! Beware: it disappears in no time, I assure you!
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz blueberries (fresh)
- 18 oz mascarpone
- 1 cup heavy cream
- 3/4 cup sour cream sour cream
- 1/3 cup sugar sugar
- Half lemon (zest + juice)
- 6 gelatin sheets
- 10.5 oz ladyfingers
- 3/8 cup blueberry juice
Tools
ATTENTION:
– if you decide to make a single cake, use a springform pan with a diameter of 9.5-10 inches.
– if you plan to also make a portion for 2, then you will need a pan with a diameter of 7 inches and a smaller one with a diameter of 5 inches.
- Bowls
- Small bowl
- Springform pans
- Mixer
Recipe: blueberry dessert
Fresh, summery, no baking!
Wash the blueberries, remove any that are defective, and pat them dry.
In a small bowl, soften the gelatin sheets with cold water (follow the package instructions).
In a bowl, combine the mascarpone, sour cream, sugar, juice, and zest of half a lemon, then mix everything together.
Whip the cream to stiff peaks following my tips on how to whip cream.
Squeeze out the gelatin and add it to the mixture along with the freshly whipped cream, then mix the ingredients well.
Now add about 9 oz of blueberries and stir to incorporate them into the cream.
Place the chosen springform pan on a serving plate, then arrange the ladyfingers to form the base of the dessert with the sugared side facing up.
Drizzle them with a bit of blueberry juice, taking care not to overdo it to prevent them from becoming too soggy, then distribute a few blueberries over them.
Cover with half of the prepared cream, then make another layer of ladyfingers, moisten them as before, and finish with the remaining cream.
Let it rest in the fridge for at least 4 hours, then before serving, remove the ring of the pan and garnish with the remaining blueberries, a few drops of blueberry juice scattered here and there, and some grated lemon zest.
If you prefer, you can make this dessert in a smaller size: using a small mold of 5 inches, you will get a delightful portion for two, perfect for a romantic dinner or indulgent treat to share. The preparation is the same as the main recipe, just in smaller dimensions: simply follow the same steps and adjust the ingredients according to the chosen mold. Below are some photos of the “miniature” version, made just for two people.
Storage and Tips
Storage: the chilled blueberry dessert can be stored in the refrigerator for 1-2 days at most, if well covered (with cling film or in an airtight container). It’s important to keep it well-sealed to prevent it from absorbing fridge odors.
Tips: if you prefer, you can soak the ladyfingers in milk for a more delicate flavor.
I recommend decorating the dessert just before serving.
You can also prepare it in glasses, jars, or cups: it’s elegant and more convenient to serve.
FAQ
Can I turn this dessert into a semifreddo?
Absolutely! After assembling the dessert, place it in the freezer for 1-2 hours. This way it will become a sort of chilled and creamy semifreddo, perfect for summer.
Be careful not to leave it in the freezer for too long, otherwise, it will become too hard and lose its soft texture.Can I use a different type of fruit instead of blueberries?
Yes! You can replace the blueberries with chopped strawberries, raspberries, peaches, or a mix of berries.
Can I prepare the blueberry dessert in advance?
Yes, prepare it the day before to let the flavors blend well, but decorate with fresh blueberries only shortly before serving.
