Blueberry Grand Dessert
Indulge in the luscious layers of our Blueberry Grand Dessert, a stunning treat that’s perfect for any occasion. This no-bake masterpiece combines the vibrant sweetness of fresh blueberry sauce with the creamy richness of mascarpone and whipped cream. A buttery digestive biscuit base adds a delightful crunch, while toasted almonds provide a nutty finish that enhances every bite. With just 25 minutes of prep time, this elegant dessert is as easy to create as it is to devour. Whether served in individual glasses or a show-stopping trifle dish, the Blueberry Grand Dessert effortlessly blends fruity, creamy, and crunchy textures into a harmonious symphony of flavors. Perfectly chilled for a refreshing finish, it’s an irresistible dessert that will leave everyone asking for seconds. Search-worthy tags: no-bake dessert, blueberry recipe, trifle dessert, mascarpone dessert, easy layered dessert.
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Recipe Information
Ingredients
- 300 grams fresh blueberries
- 100 grams granulated sugar
- 50 milliliters water
- 1 tablespoon lemon juice
- 250 grams mascarpone cheese
- 200 milliliters heavy cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 150 grams digestive biscuits
- 75 grams unsalted butter
- 50 grams sliced almonds
Instructions
In a small saucepan, combine the fresh blueberries, granulated sugar, water, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Mash a few berries with the back of a spoon for a thicker consistency. Remove from heat and let the mixture cool completely.
In a mixing bowl, whip the heavy cream to stiff peaks. Set aside.
In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully incorporated. Be careful not to overmix.
Place the digestive biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin. Melt the butter in a small saucepan or microwave, then mix the melted butter with the crushed biscuits until combined.
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant. Remove from the heat and let cool.
To assemble, layer the dessert into individual glasses or a trifle dish. Start with a layer of the biscuit crumb mixture, followed by a layer of mascarpone cream, a drizzle of the blueberry sauce, and a sprinkle of toasted almonds. Repeat the layers until the glass is filled, finishing with a topping of blueberry sauce and almonds.
Chill the dessert in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy your Blueberry Grand Dessert!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 35.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
