HOT MILK SPONGE (All sponge ingredients should be at room temperature.) 1. Preheat the oven to 180°C (355°F). 2. In a bowl, sift together 225 g flour and 10 g baking powder. Whisk to combine. 3. In a mixing bowl, combine 6 eggs, 200 g sugar, 7 g vanilla sugar, and a pinch of salt. Beat until the mixture becomes very light, pale, and fluffy (about 10–12 minutes). A properly whipped mixture will hold a figure‑eight shape for a moment. 4. In a small saucepan, combine 180 ml milk and 75 g butter. Heat over medium, stirring constantly, until the mixture comes to a boil. 5. Add the flour–baking powder mixture to the whipped eggs in portions, folding gently but thoroughly from bottom to top with a spatula. 6. If the milk mixture has cooled, quickly bring it back to a boil. Very carefully pour the hot milk and butter along the side of the bowl into the batter. Fold gently until smooth. 7. Line the bottom of an 18 cm (7‑inch) round springform pan with parchment paper. 8. Pour the batter into the pan and spread it evenly. 9. Bake the sponge in the preheated oven for 40–45 minutes. Check doneness with a wooden skewer — it should come out completely dry. 10. Remove the sponge from the oven and let it rest in the pan for 10 minutes. 11. Run a thin knife along the sides of the pan, remove the sponge, and place it on a cooling rack to cool completely. COFFEE SYRUP 12. Brew strong, unsweetened coffee. Let it cool to room temperature. Add cognac if using. The soaking syrup is ready. MASCARPONE CREAM (Mascarpone and cream must be well chilled.) 13. Whip the heavy cream with 180–200 g powdered sugar until stiff peaks form, starting on low speed and gradually increasing. 14. Add the cold mascarpone in portions and mix on low speed until the cream becomes smooth and uniform. ASSEMBLY 15. Slice the cooled sponge into thin layers using a cake wire or a long serrated bread knife. (At least 3 layers; I prefer very thin ones — I usually get 6–7.) 16. Spread a little cream on the cake board or serving plate to secure the bottom layer. 17. Place the first sponge layer on the board and press lightly so it doesn’t slide. Wrap with an acetate collar and secure with a cake ring. (You can assemble without them — just work carefully and wrap the cake tightly in plastic wrap afterward.) 18. Soak the sponge layer with the coffee syrup, covering the top and edges. 19. Transfer the cream to a piping bag fitted with a round tip (or simply snip off the end of the bag). 20. Pipe a layer of cream over the first sponge layer and smooth it with a spatula. 21. Place the next sponge layer on top, soak it, and add cream. Repeat with all layers. Spread cream over the top layer and dust with cocoa. Don’t forget to reserve a couple of spoonfuls of cream for decorating. 22. Let the cake set in the refrigerator for at least 4 hours. Place the reserved cream in a container and refrigerate as well. 23. Remove the ring and acetate, and decorate the cake with the remaining cream. SERVING IDEAS: - Fresh berries (raspberries or strawberries) for a bright, tart contrast to the creamy layers. - Chocolate curls or shavings sprinkled over the top for a more festive look.

   Note: Blueberries may be fresh or fully defrosted. BLUEBERRY FILLING 1. In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water until smooth. 2. In a saucepan, combine the blueberries and sugar. Cook over medium‑low heat until the sugar dissolves and the mixture begins to bubble. 3. Stir in 1 tablespoon lemon juice, then add the cornstarch slurry. Continue cooking, stirring constantly, until the mixture thickens slightly. 4. Remove from heat and let the blueberry mixture cool to room temperature. CREAM 5. In a mixing bowl, combine cold heavy cream, sweetened condensed milk, and vanilla extract. Beat until soft peaks form. 6. Add the mascarpone and gently mix until the cream is smooth and cohesive. 7. Fold in one‑third of the cooled blueberry mixture. ASSEMBLY 8. In a deep dish or container, create the first layer: Ladyfinger cookies, half of the remaining blueberry mixture, half of the cream. 9. Repeat the layers one more time. 10. Decorate the top with fresh blueberries. 11. Cover with plastic wrap and refrigerate for 8 hours (or overnight) to set. TIPS: - Use very cold cream. The colder the heavy cream, the fluffier and more stable your mascarpone mixture will be. - Don’t overmix the mascarpone. Fold it in gently to keep the cream light and cloud‑like. - Choose the right dish. A deep glass container works beautifully — it shows off the layers and helps the cookies soften evenly.