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Jillian Hatsumi
5 from 1 vote
Course Dolci
Servings 24 Servings


For the Lemon Curd

  • 7 large egg yolks
  • 2 large eggs
  • 1 cup + 2 tablespoons 225g sugar
  • 2/3 cup fresh lemon juice
  • 1/4 cup lemon zest plus a little extra for garnish
  • 1/8 teaspoon salt
  • 4 tablespoons 56g unsalted butter — cut in 1/2 inch pieces
  • 3 tablespoons heavy cream

For the Blueberry Syrup

  • 2 1/2 cups 9 ounces blueberries, washed
  • 1/2 cup 4 ounces water
  • 1/2 cup 100g sugar
  • 2 tablespoons lemon juice

For the Mascarpone Filling

  • 2 8 oz packages mascarpone cheese
  • 1 cup 6 ounces white chocolate*
  • 1 cup 8 ounces heavy cream


Lemon Curd

  • In a medium saucepan, whisk the egg yolks, whole eggs and sugar together until just combined. Whisk in the lemon juice, zest and salt.
  • Add the butter and cook over medium-low heat, stirring constantly, until the curd thickens to a thin sauce-like consistency, about 5 minutes.
  • Immediately strain the curd through a fine-mesh strainer into a medium-size bowl and stir in the cream. Cover with plastic wrap and place in the refrigerator to cool completely.

Blueberry Syrup

  • Place blueberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork (I didn’t have a potato masher), crush the berries. Bring the berries to a boil, then lower temperature to medium-low and simmer for about 10 minutes.
  • Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard solids.
  • Return blueberry juices to the pan, then add lemon juice and sugar. Bring to a boil and simmer for about 5 minutes until mixture thickens slightly. Remove from heat and chill in refrigerator to cool completely.

Mascarpone Filling

  • Microwave white chocolate in a microwave-safe bowl until smooth. Set aside. Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form. Set aside.
  • Cream mascarpone cheese in a stand mixer for about one minute. Add melted chocolate and mix until combined. Fold ¼ of the whipped cream into the mixture. Add the remaining whipped cream and fold–try not to overmix!


  • Place one layer of ladyfingers on the bottom of a 9x13-inch rectangular dish.
  • Using a spoon or pastry brush, drizzle the blueberry syrup over the ladyfingers until every ladyfinger is covered in the syrup. Note: If you’re using the traditional crispier ladyfingers, I would advise dipping each one into the syrup, then placing it in the dish.
  • Spread half of the lemon curd on top of the blueberry syrup-soaked ladyfingers. Then follow with half of the mascarpone filling.
  • Repeat the sequence one more time with remaining ingredients, and garnish with a sprinkle of fresh lemon zest. Place in the refrigerator for at least 4 hours or overnight before serving. Enjoy!


* If using white chocolate chips, you may need to add about 1/2 teaspoon of vegetable oil to the chips when microwaving since white chocolate chips don't melt as easily as dark or milk chocolate chips.
Note: If you end up with leftover blueberry syrup like I did, don’t throw it out! Pour that sweet stuff on pancakes, waffles, cheesecake, ice cream, or mix it into a drink!