Blueberry Syrup

1. Combine the blueberries, water, and brown sugar in a medium saucepan and bring to a boil.
2. Reduce to a simmer, smash the berries down with a potato masher or the back of your spoon and cook for another 5 minutes.
3. Strain through a chinois or sieve, transfer to a heat safe jar or bowl, and let cool completely. If making this in advance, store it covered in the fridge.

Mascarpone Cream

1. Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
2. Add in mascarpone and salt and continue to mix until thickened and well combined.
3. In a separate bowl whip the cream to somewhat stiff peaks.
4. Gently fold the cream into the mascarpone mixture, mixing just until combined and being careful not to deflate.
5. Add in 2-3 tbsp blueberry syrup and mix just until combined.
6. Transfer to a pastry bag.

Assembly

1. Quickly dip each lady finger in the cooled blueberry syrup one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
2. Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula
3. Repeat with another layer of dipped lady fingers followed by another leveled layer of mascarpone.
4. Gently cover the pan with plastic wrap and chill overnight or at least 6 hours.
5. Once you're ready to serve, top with blueberries in a slightly staggered formation. Serve immediately. Enjoy!