Blueberry-buttermilk-tiramisu with cantuccini

Name: Blueberry-buttermilk-tiramisu with cantuccini
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 3 1/2 TABLESPOONS Icing sugar; 150 g Blueberries; 100 g Buttermilk; 300 g Double cream cheese; 150 g Cantuccini (Italian almond pastry); 7-10 Tbsp Baking cocoa; 7-10 Tbsp Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
85 mins

Ingredients

Servings: 4

1 Organic Lemon
3 1/2 TABLESPOONS Icing sugar
150 g Blueberries
100 g Buttermilk
300 g Double cream cheese
150 g Cantuccini (Italian almond pastry)
7-10 Tbsp Baking cocoa
7-10 Tbsp Freezer bag

Directions

1
Wash the lemon hot, dry and finely grate the peel. Squeeze the lemon. Mix juice and 1⁄2 tbsp. icing sugar. Sort the berries, wash if necessary and let them drip off. Stir buttermilk with cream cheese and 3 tbsp. icing sugar until smooth. Fold in half the lemon zest and 2⁄3 blueberries.
2
Put the cantuccini in the freezer bag, seal it and crumble it roughly with a rolling pin. Put crumbs in a form (18 x 25 cm) and sprinkle with sugar-lemon juice. Spread cream on top. Chill tiramisu for about 1 hour.
3
Dust Tiramisu with cocoa, sprinkle with the rest of lemon peel and other berries.