Ingredients

• 1 cup caster sugar
• 1 lemon, juiced and zested
• 250g blueberries (fresh or thawed from frozen)
• 2 teaspoons arrowroot (see note)
• 12 savoiardi sponge finger biscuits, broken into pieces
• Grappa (see note)
• 2 eggs, separated
• 250g mascarpone cheese
• 300ml pure (thin) cream
• Grated chocolate, to garnish

Method

• Step 1 Place 1/2 cup of sugar, lemon zest and juice and 1/2 cup of water in a saucepan over low heat. Simmer, stirring, for 2 minutes until the sugar dissolves. Add most of the blueberries, reserving 12 to garnish, and cook for a further minute. In a small dish, stir the arrowroot with a little water to make a paste, then add it to the syrup in the pan. Cook for a further minute until slightly thickened.
• Step 2 Divide the savoiardi among 6 x 300ml serving glasses. Pour 2 teaspoons of grappa into each glass. Pour most of the blueberry mixture over, reserving some to drizzle, and place in the refrigerator to chill for 30 minutes.
• Step 3 Place egg yolks, remaining 1/2 cup of sugar and 1 tablespoon of grappa in a bowl and beat with electric beaters until pale and light. In a separate bowl, beat the mascarpone and cream together until thick.
• Step 4 Fold into the egg mixture. In a clean, separate bowl, beat the egg whites to stiff peaks, then fold into the cream mixture.
• Step 5 Divide the mixture among the glasses, drizzle with reserved blueberry syrup, then garnish with chocolate and reserved berries. Chill for 1 hour, then serve.