Description
This No Bake Blueberry Pie is a luscious, creamy dessert layered with mascarpone, cream cheese, and whipped cream, infused with blueberry syrup and fresh blueberries. It features a delicate Maria biscuit crust and a smooth white chocolate ganache topping, making it a perfect chilled treat that requires no baking and comes together in just 30 minutes of active prep time.
Ingredients
Blueberry Syrup
- 250 g blueberries
- 90 g granulated sugar
Cream Mixture
- 200 g cream cheese
- 250 g mascarpone
- 24 g whipped cream stabilizer
- 50 g powdered sugar
- 8 g vanilla sugar
- 500 ml heavy cream
Blueberry Cream
- 75 g blueberry syrup (prepared from blueberry syrup section)
Base and Layers
- Maria biscuits (quantity to fit 3 layers on a round serving plate)
- Milk (for dipping biscuits)
White Chocolate Ganache
- 50 ml heavy cream
- 100 g white chocolate
Decoration
- Fresh blueberries
- Mint leaves
- Additional blueberry syrup for piping and decoration
Instructions
- Prepare Blueberry Syrup: Place the blueberries and granulated sugar in a pan over medium heat. Bring to a boil and cook for 7-10 minutes, stirring regularly. Pour the mixture through a sieve into a bowl, pressing firmly with a spatula to extract the juice, leaving behind the pulp. Set the syrup aside.
- Fill Piping Bag with Syrup: Pour the blueberry syrup into a piping bag and set aside for later use.
- Mix Cream Base: In a deep bowl, combine cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Beat for 1 minute until smooth. Gradually add 500 ml heavy cream while mixing until the mixture is firm and holds shape.
- Prepare Blueberry Cream: Remove one-third of the cream mixture into a separate bowl. Gently fold in 75 g of the blueberry syrup to create a blueberry-flavored cream.
- Fill Piping Bag with Blueberry Cream: Transfer the blueberry cream into a piping bag and set aside.
- Layer Base Biscuits: Briefly dip Maria biscuits into milk to soften, then arrange them in a single layer on a round serving plate as the base.
- Assemble First Layers: Pipe the blueberry cream over the biscuit layer and spread evenly. Add a second layer of milk-dipped Maria biscuits on top. Pipe half of the remaining white cream over this layer, spread evenly, and pipe a swirl of blueberry syrup on top.
- Build Final Layers: Repeat layering with another layer of Maria biscuits, followed by the rest of the white cream, ensuring to cover the sides completely. Refrigerate the assembled cake for at least a few hours or overnight to set.
- Make White Chocolate Ganache: Heat 50 ml of heavy cream until almost boiling. Pour over white chocolate and let sit for 1 minute. Stir gently until smooth. Allow ganache to cool slightly.
- Decorate Cake: Pipe cream around the sides of the cake to prepare for decoration. Spread the white chocolate ganache over the center of the cake. Pipe some blueberry syrup on top and use a toothpick to create decorative patterns. Cover and refrigerate the cake again, preferably overnight, to allow flavors to meld and ganache to set.
- Serve: Cut the chilled cake into slices and garnish each slice with fresh blueberries and mint leaves just before serving for a fresh, elegant presentation.
Notes
- For best results, chill the pie overnight to allow proper setting and flavor development.
- Briefly dipping the Maria biscuits in milk softens them and prevents sogginess while maintaining structure.
- Use fresh, ripe blueberries for the most flavorful syrup and garnish.
- Whipped cream stabilizer ensures the cream holds its shape longer, but it can be omitted if unavailable; however, the texture may be softer.
- White chocolate ganache should be cooled slightly before spreading to avoid melting the cream layers.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
