Blueberry Tiramisu

Put blueberries and sugar in a pan, cook over medium heat. Cook while stirring until the mixture thickens. Add lemon juice, cook for another 1 minute, then turn off the heat and let it cool.

Whip egg yolks with sugar until thick. Add Mascarpone and whip until smooth. In another bowl, whip the heavy cream, then gently mix the two mixtures together. Put the cream into a piping bag.

Very quickly dip both sides of the ladyfingers in milk and cover the bottom of the ring mold. Spread a layer of blueberry jam evenly. Next, pipe a layer of Tiramisu cream on top and scrape it smooth. Repeat the process of layering ladyfingers, jam, and cream one more time.

Chill the cake in the refrigerator for at least 4 hours (overnight is best). Once set, remove it from the mold. Whip the frosting ingredients and cover the entire cake completely.

Use a star tip to pipe small cream borders around the edges of the cake. Color the remaining cream to draw grid lines on top and pipe cute little flowers around the sides of the cake.