Closely adapted from Luscious Lemon Desserts, Lori Longbotham
Ingredients
¼ cup sugar
¼ cup water
zest from lemon, removed in thin strips
7 oz package of imported Italian ladyfingers (savoiardi)
4 cups blueberry sauce (see below)
1½ cups lemon curd
8 oz mascarpone cheese, room temperature
½ cup heavy whipping cream
whipped cream for garnish (the tart lemon and intense blueberries are very nicely complimented by whipped cream)
Instructions
Bring the sugar, water and lemon zest to a boil. Stir until the sugar dissolves. Pour through a strainer into a small bowl and let cool to room temperature.
Cover the bottom of a 9X13 pan (use glass or ceramic) with the ladyfingers. Brush them with the cooled sugar syrup--use all of it. Pour the cooled blueberry sauce over the ladyfingers.
Using an electric mixer, whip the ½ cup heavy cream until it is thickened and frothy. Add the lemon curd and room temperature mascarpone into the cream. Using the whip attachment of the mixer, whisk on medium speed until the mixture is smoothly incorporated. When it is smooth, pour it over the blueberry sauce, smoothing the top. Cover and chill for at least 6 hours or, even better, overnight. Scoop into individual trifle glasses or martini glasses and serve topped with whipped cream.
Recipe by The Spiced Life at https://www.thespicedlife.com/blueberry-lemon-tiramisu/