Start by making the blueberry jam. For a detailed recipe, refer to my blueberry jam post.

Prepare the Gelatin Sheets and Egg Yolk Mixture

Place 5g of gelatin sheets in a small bowl and add enough cold water to soak them for 5-10 minutes until softened. After soaking, discard the excess water, then add 20g of warm water and 70g of fine sugar. Stir until the gelatin sheets dissolve completely and the sugar is fully dissolved.

In a clean bowl, whisk 3 sterilized egg yolks until the color lightens and the volume increases slightly. Slowly pour the melted gelatin mixture into the egg yolks, stirring constantly to ensure the two mixtures are well combined.

Add 250g of mascarpone cheese to the egg yolk-gelatin mixture and mix with a spatula or whisk until the cheese is smooth and free of lumps, fully incorporated with the egg yolk-gelatin mixture.

In a clean, oil-free container, pour in 250g of heavy cream. Start whisking at low speed with an electric mixer to combine the cream, then increase to medium speed to whip it. As you whip, the cream will thicken and form visible lines. Stop when the whipped cream has reached a consistency where it slowly drips like yogurt when the beaters are lifted to avoid over-whipping.

Gently fold the whipped cream into the mascarpone mixture using a spatula, until you get a smooth, creamy tiramisu mixture. Then, transfer the mixture into a piping bag.

Choose an appropriate mold, such as a square or round mousse mold or a glass container. Quickly dip ladyfingers in milk to moisten them evenly, but do not soak them for too long to prevent them from becoming too soft. Arrange a layer of soaked ladyfingers tightly at the bottom of the mold.

Using a spoon or piping bag, spread a layer of blueberry jam evenly over the ladyfingers. You can add extra jam for a richer flavor. Then, pipe or spread a layer of tiramisu mixture over the blueberry jam. Smooth it out with a spatula, then gently tap the mold to release any air bubbles.

Repeat the process by layering another set of soaked ladyfingers, a layer of blueberry jam, and another layer of tiramisu mixture, then smooth out the top.

Place the assembled tiramisu in the freezer for 30 minutes to let the surface set.

After 30 minutes, remove it and prepare the final layer of decoration. Soak 2g of gelatin sheets in enough cold water for 5-10 minutes until soft. Discard excess water, then add 50g of warm water and stir until the gelatin sheets are fully dissolved. Add 30g of blueberry jam and mix well.

Slowly pour the blueberry-gelatin mixture over the frozen tiramisu, letting it flow naturally and evenly cover the surface. Add a layer of fresh blueberries on top.

Once done, refrigerate the tiramisu for at least 4 hours to fully set and absorb the flavors. After chilling, remove it from the mold, cut into pieces, and enjoy the delicious blueberry tiramisu!