Summary

Ingredients

• 250 g mascarpone
• 1 cup cream
• 1 packet vanilla sugar
• 2 tablespoon, leveled sugar
• 3 teaspoons instant gelatin
• 1 dash amaretto to taste
• 1 packet amarettini
• 3 cup espresso, brewed
• 250 g blueberries
• 1 tablespoon cornstarch
• 3 tablespoons water
• 60 g hazelnuts
• 1 tablespoon sugar

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Instructions

1. First, heat the fresh blueberries in a saucepan with 3 tablespoons of water. As soon as they start to simmer, add the cornstarch dissolved in a little water, wait briefly until the mixture thickens, then remove from the heat and let it cool down.
2. Whip the cream until stiff. Mix the mascarpone with the vanillin, sugar and amaretto until creamy. Stir the gelatine into the cream and immediately fold in the whipped cream.
3. Pour a layer of the amaretto cream into a small glass, then cover with 1 - 2 tablespoons of the cooled blueberries. Now dip the amarettini briefly in the espresso and layer on the blueberries. Cover with the cream, then layer the blueberries, etc. The last layer should be the amaretto cream.
4. Roughly chop the hazelnuts and roast them in a pan without fat. Sprinkle 1 tablespoon of sugar over the top and let it caramelize. Sprinkle the hazelnut brittle with a few crumbled Amarettini biscuits on top of the dessert.
5. Let soak in the refrigerator for at least an hour before serving.