for 8 person

Compote

1 dl	water
3 tbsp	sugar
1	vanilla pod, halved lengthwise, seeds scraped out
1 tbsp	Maizena cornflour
500 g	blueberries

Creamy mixture

250 g	mascarpone
250 g	half-fat quark
100 g	sugar
2 ½ dl	full cream, beaten until stiff

Tiramisu

200 g	sponge fingers
1 ½ dl	strong coffee, chilled
250 g	blueberries, cut in half

How it's done

Compote

Mix the water, sugar, vanilla and cornflour in a pan. Mix in the blueberries, bring to the boil, stirring constantly, then simmer over a medium heat for approx. 5 mins. Remove the vanilla pod, leave the compote to cool.

Creamy mixture

Mix the mascarpone, quark and sugar in a bowl. Carefully fold in the whipped cream using a rubber spatula.

Tiramisu

Place half of the ladyfingers, sugared side down, in the mold, drizzle with ⅓ of the coffee. Spread half of the compote and half of the mixture on top. Dip remaining cookies in coffee, place on top. Spread remaining compote on top, cover with remaining mixture. Cover and refrigerate for approx. 2 hours. Spread blueberries on top.

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