Vanilla cream dessert cups

Name: Vanilla cream dessert cups
Ingredients: 1 egg; 2 tablespoons Green Sugar; 1 tablespoon cornstarch; 250 ml milk; 1 teaspoon vanilla extract; 250 g mascarpone; 250 ml whipping cream; 2 tablespoons sour cream; 100 ml water; 1 tablespoon Green Sugar; 1 tablespoon Amaretto liqueur; 10 ladyfingers; 100 g blueberries; 1 tablespoon blueberry syrup; 20 g chocolate for grating

Dessert - Vanilla cream dessert cups by Dafina C. - Recipia

Vanilla cream dessert cups with mascarpone and ladyfingers have soft layers soaked in Amaretto and fluffy whipped cream. I put my new dessert glasses to use with this one, and the blueberries and grated chocolate add a bit of color. I serve it well chilled, with the ladyfinger for decoration set to one side, and leave the layers visible through the glass. Prep: 20 minutes. Cook: 5 minutes. Rest: 60 minutes. Total time: 85 minutes. Servings: 4. Approximately 690 kcal and 12 g protein per serving.

Ingredients

For the vanilla custard

1 egg
2 tablespoons Green Sugar
1 tablespoon cornstarch
250 ml milk
1 teaspoon vanilla extract
250 g mascarpone

For the whipped cream

250 ml whipping cream
2 tablespoons sour cream

For the syrup

100 ml water
1 tablespoon Green Sugar
1 tablespoon Amaretto liqueur

For assembly

10 ladyfingers
100 g blueberries
1 tablespoon blueberry syrup
20 g chocolate for grating

Preparation

1. In a small saucepan, mix the egg with 2 tablespoons of Green Sugar and the cornstarch. Gradually pour in the milk, whisk until smooth and cook over low heat for 5 minutes, stirring constantly, until the custard thickens. 2. Turn off the heat and add the vanilla extract. Let the custard cool for 30 minutes, then fold in the mascarpone. 3. Beat the whipping cream with the sour cream for 3-4 minutes, until stiff. 4. Mix 100 ml of water with 1 tablespoon of Green Sugar and the Amaretto liqueur until the sugar dissolves. 5. Break 8 ladyfingers into small pieces. Dip them briefly in the syrup and divide them among the 4 cups. Using a piping bag, layer the vanilla cream and whipped cream, then add blueberries and another layer of syrup-soaked ladyfingers. Add another layer of cream and whipped cream. 6. Cut the 2 remaining ladyfingers lengthwise into 4 halves and place one at the side of each cup. Decorate with blueberries, blueberry syrup and grated chocolate. Chill for at least 30 minutes before serving.

Notes

Thin ladyfingers soak up the syrup faster than thick ones, so dip them quickly without letting them soften completely. Frozen blueberries release liquid as they thaw; drain them before layering. If the vanilla custard turns lumpy, pass it through a sieve while warm, before it cools. Amaretto is added without boiling, so the alcohol remains; for an alcohol-free version, replace it with 1 tablespoon of almond syrup. Add the blueberries for decoration just before serving, so they don't stain the whipped cream. Serve the dessert with a plain coffee. The cups can be made a day ahead and kept covered in the fridge for up to 3 days. You can swap the blueberries for raspberries or sliced strawberries; the ladyfingers contain gluten, and the cream contains dairy and eggs. Add the blueberry syrup to the whipped cream in a few drops, not in a thick layer.