And you thought I was making tiramisu with those lovely Ladyfingers I baked up in yesterday’s post. No sir, it is blueberry season and what a lovely way to showcase these healthy, juicy, and very joy provoking berries. This is a show stopper, creamy and delectable. We were all mmm-ing while eating it. I got this recipe from my mom. You can take the easy way out and use blueberry filling from a can (inhale sharply) and purchased Ladyfingers. These products still produce a lovely dessert. I was feeling adventurous so I made my own blueberry filling and Ladyfingers. Or I have this attraction to messing up my kitchen.
You can bake the Ladyfingers ahead of time and store in an airtight container for a day or two, or they freeze well. The blueberry filling can also be done the day before. This dessert is best when assembled no longer than 6 hours before serving. You want it to chill at least that long to set. Any less than that and it may be too soft.
8 ounces cream cheese, softened
1 pint heavy cream
3/4 cup sugar
1 t. vanilla
2 packages Ladyfingers, or 1 batch home baked
1 can blueberry pie filling, or recipe below
Whip cream cheese with sugar and vanilla until creamy. Set aside. Whip cream until very thick. Don’t go too far or you will have butter! Add cream cheese mixture and blend until smooth. Line an 8 inch spring form pan with Ladyfingers, bottom and sides. Fill with cream cheese mixture then top with blueberry filling. Chill for 6 hours. Serves 10.
4 cups blueberries
1 cup sugar
4 T. cornstarch
2 T. butter
juice and zest of one lemon
1/4 t. cinnamon
1/2 t. vanilla
In a medium saucepan over medium heat, bring first 6 ingredients to a simmer. Simmer gently for 10 minutes, stirring occasionally, until filling becomes thick and glossy, stir in vanilla. Cool completely before topping cake.