Ingredients:
- 350g blueberries
- 250 ml double cream
- 200g lemon curd
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 450g mascarpone cheese
- 1 tsp rapeseed oil
- 85g caster sugar
- 150 ml water
- 85g white chocolate
- 85g plain flour
- 85g caster sugar
- 4 medium eggs, separated
- ½ tsp baking powder
Method:
- Preheat your oven to 180°C (200°C with fan) and line a baking sheet with parchment paper. Prepare a piping bag fitted with a medium round nozzle (½ inch wide).
- Start with the lady fingers. In a medium bowl, sift together the flour and baking powder. Set aside.
- In a large clean bowl, use a hand whisk or electric hand mixer to beat the egg whites. Start slowly, then increase the speed as they foam. Once foamy, add 15g of sugar and continue whisking. Add another 15g of sugar and beat until soft peaks form. Set aside.
- In a separate bowl, whisk the egg yolks with the remaining 55g of sugar until the mixture becomes thick, pale, and airy.
- Using a spatula, fold half of the beaten egg whites into the egg yolk mixture. Then gently fold in the sifted flour mixture. Finally, fold in the rest of the egg whites. Mix carefully until just combined—don’t overmix.
- Transfer the batter to your piping bag and pipe 9-inch long fingers onto the baking tray. Bake for 8–10 minutes until lightly golden. Let them cool on a wire rack.
- For the blueberry sauce: In a saucepan over medium-high heat, combine the blueberries and water. Cook for about 5 minutes, then mash the berries with a fork until pulpy.
- Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes, stirring occasionally, until it thickens.
- Strain the mixture through a sieve into a bowl, pressing with the back of a spoon to extract as much juice as possible. Discard the pulp and seeds.
- Rinse out the saucepan, then return the strained juice to it. Add the sugar, lemon juice, and zest.
- Heat the mixture again, stirring often, until the sugar dissolves and the sauce thickens slightly (5–10 minutes). Let it cool, then refrigerate.
- Once chilled, the sauce will be ready to use.
- Place the white chocolate and rapeseed oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until fully melted and smooth. Set aside to cool.
- In a mixing bowl, whip the double cream with a whisk or hand mixer until soft peaks form. Be careful not to overwhip. Set aside.
- In a separate bowl, beat the mascarpone until smooth using a spatula or spoon. Add the cooled white chocolate and mix until combined.
- Gently fold the whipped cream into the mascarpone-chocolate mixture in stages. Stop once the mixture is smooth and fluffy—don’t overmix.
- To assemble: Quickly dip each lady finger into the blueberry sauce to coat them. Arrange them in a single layer in a 9x13-inch dish. Spread half the lemon curd over the top, then half the mascarpone mixture.
- Repeat with another layer of dipped lady fingers, then the remaining lemon curd and mascarpone mixture. Finish with grated lemon zest and edible flowers.
- Chill in the fridge for at least 30 minutes or overnight so it sets nicely.
- Serve cold, decorated with edible violas on top.
