Blueberrymisu

Method

1. Ladyfingers:
2. In a bowl whip up the aquafaba with an electric mixer until foamy.
3. Add in the sugar and whisk again till glossy (7-10 minutes)
4. Fold in the dry ingrediens slowly, add the batter to a piping bag with a round tip and carefully create 18-20 long ladyfingers (around 8 cm long) and dust them with powdered sugar on top.
5. Bake at 160 °C fan oven, for 20-25 minutes.
6. Let them cool down.
7. Blueberry compote:
8. Add all the ingrediens to a saucepan. Bring to a boil on high temperature. Then turn down the heat and let it simmer for 10 minutes. Let it cool down completely.
9. Vegan filling:
10. Add all the ingrediens to a bowl and whisk on high speed.
11. Let it cool down in the fridge.
12. Blueberry pureé:
13. Add all of the ingrediens in a saucepan and bring to a simmer. Let it simmer for 10 minutes and set aside till it cools down slightly.
14. Warm DUG barista:
15. 400 ml DUG barista warmed up in a saucepan.
16. Assemble:
17. To assemble the blueberrymisu, start with warming up the DUG barista till it’s super hot. Dip in the vegan ladyfingers, create a layer and add the filling on top. Add the blueberry filling, and repeat this process. Then finally add the blueberry puree and spread it around. Let it cool for 4-5 hours or overnight! Enjoy!💜