How to make
In a bowl, mix the mascarpone, powdered sugar and vanilla and beat everything well. Pour the whole blueberries and stir.
Dip the biscuits in milk (each biscuit for 1-2 seconds) and arrange them in a narrow rectangular tray. Pour the blueberry cream on top and smooth it out.
Then arrange a second layer of the milk-soaked biscuits. Keep making rows of them until you run out of the products and finish off with the biscuits.
Mix the cream with the crystal sugar and spread it on top of the biscuit cake. Garnish it with blueberries and refrigerate it for 24 hours.
The blueberry and mascarpone biscuit cake is ready.
