Blueberry Lemon Tiramisu

1: Whisk the egg yolks and sugar with a mixer for 10 minutes until light and pale.

2: Add the Marscapone and whisk for another 5 minutes.

3: In a separate bowl, whisk the heavy cream to stiff peaks.

4: Fold the whipped cream into the egg and Marscapone mixture.

5: Pour the milk into a bowl and dunk the biscuits into the milk briefly so they remain firm.

6: Lay the biscuits in a serving tray and spoon in a thin layer of jam, topped with half the cream mixture.

7: Repeat with biscuits, jam, and cream.

8: Lay an even row of Driscoll’s Sweetest Batch Blueberries on top.

9: Refrigerate for 4 hours before zesting a lemon on top and serving.