Blueberrymisu

Vegan Ladyfingers:

• 170 g of aquafaba (from a can of chickpeas)
• 170 g of sugar
• 270 g of all-purpose flour
• 1.5 tsp of baking powder
• Plus, 20 g of powdered sugar for dusting

Instructions:

1. Using an electric mixer, whip the aquafaba in a bowl until it becomes foamy.
2. Gradually add the sugar and continue to whisk until it becomes glossy (about 7-10 minutes).
3. Slowly fold in the dry ingredients. Transfer the batter to a piping bag with a round tip and carefully pipe out 18-20 long ladyfingers, each about 8 cm long.
4. Bake in a fan oven at 160°C for 40 minutes.
5. Allow the ladyfingers to cool completely.

Blueberry Compote: Ingredients:

• 300 g frozen blueberries
• 50 g sugar

Instructions:

1. Combine all the ingredients in a saucepan. Bring to a boil over high heat, then reduce the heat and let it simmer for 10 minutes. Allow it to cool completely.

Vegan Filling: Ingredients:

• 600 g vegan cream cheese or mascarpone
• 30 ml DUG barista drink
• 70 g powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Place all the ingredients in a bowl and whisk on high speed until well combined.
2. Let it chill in the refrigerator.

Blueberry Purée: Ingredients:

• 100 g blended blueberries
• 1 tbsp sugar
• 1 tbsp cornstarch

Instructions:

1. In a saucepan, combine all the ingredients for the blueberry purée. Bring to a simmer and let it cook for 10 minutes. Set it aside to cool slightly.

Warm DUG Barista:

• Heat 400 ml of DUG barista in a saucepan until it’s piping hot.

To assemble the blueberrymisu, start by dipping the vegan ladyfingers into the warm DUG barista until they soften. Create a layer of soaked ladyfingers and add the filling on top. Follow with a layer of the blueberry compote and repeat the process. Finish by adding the blueberry purée and spreading it evenly.

Allow the blueberrymisu to cool for 4-5 hours or overnight before enjoying! 💜