Layered Blueberry Trifle
1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Teaspoon, 1 ggf. Cocktail shaker
Mix the mascarpone smoothly into the yoghurt.
Whip the cream with 2 tsp sugar until very stiff and fold into the mascarpone mixture.
Clean the blueberries. Put the blueberries into a pan with 3 tbsp sugar, the cinnamon and 1 tbsp water, cover and stew for 1 minute. Leave to cool. Roughly crumble the sponge fingers and sprinkle with grape juice. Put 1 tbsp blueberries into each of 4 glasses. Then add alternate layers of crumbled sponge fingers, yoghurt cream and blueberries. Finish with a layer of cream. Serve garnished with the fresh blueberries and lemon balm leaves.