Blueberry and Curd Tiramisu

Soak gelatin in cold water and then squeeze well. Dissolve the pudding powder in 30 ml of milk.

Bring the remaining milk to the boil, stir in the gelatine, sugar, lemon zest, pudding mixture.

Let cool briefly and fold in the beaten egg whites.

If necessary, remove the stalks from the blueberries, sort and mix with the yogurt and curd. Stir in as well.

Divide the biscuits and cream into thirds. Dip one part of the biscuits in the juice and line a mold of your choice with them or place them in portions on plates. Then spread cream on top. Repeat twice more. For individual servings, spread cream layers in a heart shape for a great effect.

Refrigerate for a few hours

Sprinkle with cocoa powder and serve with fresh blueberries.

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