Instructions

Crumble or blend the biscuits, mix with butter and press into the bottom of a 26cm diameter cake tin. Chill. Cook 500g of blueberries, they can be frozen, with 170g of powdered sugar in a saucepan. Cook for 20 minutes, then puree this compote and divide into three bowls as follows: 4 tbsp, 2 tbsp, and 1 tbsp.. repeat until the compote is used up.

Whip the cream. Separately mix the curd cheese with mascarpone and sugar, both powdered and vanilla. Add the whipped cream and gently mix. Divide this curd mass into three equal parts. Now soak 3 sheets of gelatin in three tbsp of water.

Wait until the gelatin swells. Then gently heat the blueberry compote, which is the most, and dissolve the swollen gelatin in it. Mix well. Take three tbsp from one part of the curd cream and mix it into the heated compote with gelatin.

Then mix the compote with the first part of the curd cream, from which we took 3 tbsp, mix well and pour over the biscuit base. Chill again. When the first layer sets, repeat the process twice more. The middle amount of compote with the same amount of curd cream and the third will be the smallest amount of compote with the same amount of curd cream.

Each layer must chill separately, otherwise the layers will mix. Don't forget to add three sheets of gelatin to each layer, just like in the first layer. A bit time-consuming, but the result is really worth it :)