For the blueberry tiramisu, wash the blueberries and remove the stems. Puree 250 g blueberries with about 2/3 of the powdered sugar and the juice of half a lemon. Whip the whipped cream.
In another bowl, mix the mascarino, blueberry yogurt and the rest of the powdered sugar, then add the whipped cream.
Cover the bottom of a small mold with a row of biscuits, put some blueberry puree on top, put some fresh blueberries on top and then put a layer of the mascarino cream.
Then start all over again and finish with the cream! Leave to infuse overnight in the refrigerator and dust with a little cocoa before serving!
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