I made this Mascarpone and Blueberry cake and brought it to a July 4th party at a friend's house. It was a perfect summery cake- blueberries are freshest, largest, ripest, and least expensive around this time of the year, when they are in season. The cake is lightly sweet, with a hint of tanginess from the lemon-syrup soaked ladyfinger layers. The mascarpone, a sweet Italian cream cheese, gives a soft, pillowy texture. It a recipe from master pastry chef Pierre Herme, who specializes in French fare; however it is a more Italian style dessert.
“Two soft gold ladyfinger layers sandwiching plump poached blueberries and a feather-light mousse of mascarpone, Italy’s finest triple-cream cheese, weathered in Italian Meringue, encased in a band of ladyfingers and topped with a circle of jammy blueberries. It is a glorious confection.” - Dorie Greenspan
The cake recipe can be found in this book
Desserts by Pierre Hermé / written by Dorie Greenspan