¾ cup sugar
6 egg yolks
1 cup mascarpone cheese, room temperature
1 3/4 cups heavy whipping cream
2 12-ounce packages ladyfingers
1 cup mixed berry preserves, seedless
2 tablespoons water
2 tablespoons lemon juice
1 package blueberries
- Mix egg yolks with sugar in the top of a double boiler, over boiling water. Make sure the boiling water does not touch the bottom of the double boiler. Reduce heat to low, and cook stirring constantly for 10 minutes. Remove from heat and use mixer to whip until they are thick and a slight lemon color.
Mix the mascarpone with the whipped yolks and continue using the mixer to blend. In a separate bowl, whip the heavy whipping cream until there are stiff peaks.
Fold whipping cream in with the mascarpone and egg yolk mix until well combined. Then add 1 tablespoon of lemon juice to the mix and blend well.
- In a separate bowl, mix the remaining lemon juice, water, and mixed berry preserves together. Roll ladyfingers in the mixture to evenly coat.
- In a 9×6 pan, lay out one layer of ladyfingers then spoon out half of the whipped cream/mascarpone mixture on top and spread out evenly. Then repeat another layer of ladyfingers, preserves, and mascarpone mix, finally sprinkle blueberries on top. Let sit in the fridge for at least 24 hours. Serve when done!