Lemon Curd and Blueberry Cream Cake

When I don't have time to bake a cake, I always use biscotti Savoiardi. This dessert was made in with what I had in the fridge because friends were coming unexpectedly.

Lemon Curd and Blueberry Cream Cake

2 1/2 packages of biscotti Savoiardi

For the blueberry cream

2 cups of frozen blueberries

1 lemon juice

1/4 cup of water

80 grams of sugar

2 cup of whipping cream

6 gelatin sheets

Place the gelatin in cold water. Set aside.

Place the blueberries, lemon juice, water, and sugar in a pot. Simmer it for 10 minutes. Set aside and let it cool. Take 1/4 cup of this mix and set aside. Add the gelatin to the remaining blueberries without the water. Mix it well. Let it cool. Whip the whipping cream, and add to the blueberry mix. Set aside.

In a blender, mix this 1/4 cup of cooked blueberries with 1 cup of whole milk. Set aside. You will use this mix to dip the biscotti Savoiardi as you see in the below picture.

Lemon curd

220 g sugar

thin zest from 1 lemon and freshly squeezed juice of 4 lemons

120 g salted butter diced

3 medium eggs

1 cup whipping cream.

5 gelatin sheets.

Place the gelatin in cold water. Set aside.

Mix the lemon zest with the sugar. Mix the lemon juice with the eggs. At low temperature, melt the butter, and add the sugar lemon mix. Add the lemon juice eggs mixture and beat it well. Cook it until it is thick. Add the gelatin without the water. Mix it well. Let it cool. Whip the whipping cream, and add to the lemon curd. Set aside.

Soak  Savoiardi in the blueberry milk mix, and make a layer of savoiardi in a mold. Add a layer of lemon curd, a layer of savoiardi soaked, and add a layer of blueberry mix. Repeat. Once you finish, you will have some lemon curd and blueberry mix leftover. Place them in a glass, and you will have a nice dessert. ENJOY!