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.

   1. Cream the butter (at room temperature) with the sugar and vanilla sugar. 2. Add the eggs and mix everything well. 3. Stir in the flour, oatmeal, and baking powder. The dough should not be too stiff. 4. Place the dough in the freezer for 20 minutes. If you're not baking the cookies immediately, cover the dough with plastic wrap or place it in a bag and refrigerate. (It should keep fine for up to two days.) 5. Preheat the oven to 210°C (410°F). 6. Line a baking sheet with parchment paper. 7. Wet your hands with water, shape the dough into balls, flatten them into circles, and place them on the baking sheet, leaving about 1.5 inches of space between each ball. 8. Bake for 20 minutes.