NO BAKE BLUEBERRY PIE #food #Recipe #pie #nobake #cream #fy #fyp #foryoupage #blueberry BLUEBERRY SYRUP 250 g blueberries 90 g granulated sugar CREAM 200 g cream cheese 250 g mascarpone 24 g whipped cream stabilizer (3 sachets) 50 g powdered sugar 8 g vanilla sugar (1 sachet) 500 ml heavy cream 75 g blueberry syrup FILLING maria biscuits milk TOPPING 50 ml heavy cream 100 g white chocolate Blueberry syrup (remaining syrup) Place the blueberries and granulated sugar in a pan over medium heat. Bring the mixture to a boil for 7–10 minutes, stirring regularly. Place a sieve over a bowl and pour the blueberry mixture through it. Press firmly with a spatula or spoon to extract all the juice, leaving only the pulp behind. Pour the blueberry syrup into a piping bag and set aside. In a deep bowl, combine the cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the heavy cream while mixing until firm. Separate one-third of the cream into a separate bowl. Add 75 g of blueberry syrup and gently fold it in. Transfer this blueberry cream into a piping bag and set aside. Briefly dip the Maria biscuits in milk and arrange them in a single layer on a round serving plate. Pipe the blueberry cream over the biscuits and spread it evenly. Place a second layer of Maria biscuits on top. Pipe half of the white cream over this layer and spread it evenly. Pipe a swirl of blueberry syrup over it. Repeat this process with another layer of Maria biscuits, followed by the remaining white cream, ensuring the sides are well-covered. Place the cake in the refrigerator to set for at least a few hours, preferably overnight. Heat 50 ml of heavy cream until almost boiling. Add the white chocolate and let it sit for 1 minute. Stir the mixture until smooth and let it cool. Pipe a layer of cream around the sides of the cake. Spread the white chocolate ganache over the center. Pipe some blueberry syrup over the ganache and use a toothpick to create a decorative pattern. Cover the cake and let it set further in the refrigerator, preferably overnight. Cut the cake into slices and decorate with fresh blueberries and mint leaves just before serving. - @kookmutsjes