The brightness of blueberry combined with the richness of white chocolate. The crumble of a sweet meringue crowns the whole beauty.
Ingredients
Biscuit base
- 75 g butter
- 200 g light biscuits Digestive
Filling
- 1 dl heavy cream
- 200 g cream cheese
- 200 g blueberries drain well if using frozen blueberries
- 150 g white chocolate
- 50 g meringue for decoration
- fresh thyme for decoration can be left out
Instructions
- Put the biscuits in a blender. Melt the butter in a saucepan or in the microwave. Be careful not to burn it.
- Grind the biscuits into crumbs and pour into a bowl. Add the melted butter and mix with a spoon until smooth.
- Also melt the white chocolate. You can do this in the same pan where you melted the butter.
- Whip the cream. Combine the white chocolate and cream cheese. Mix until smooth. Stir in the whipped cream as well.
- Pour in the blueberries and turn a few times. There may be streaks in the cake batter, so don’t overmix.
- Flatten the cookie dough into the bottom of a small loose pan. Spoon the white chocolate filling on top and smooth well.
- Cover with cling film and leave the cake to set in the fridge for a couple of hours.
- Cut into serving pieces and garnish with crumbled meringue and thyme.
Nutrition (values are an approximate guide)
Calories: 465kcal | Carbohydrates: 39g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 248mg | Potassium: 142mg | Fiber: 1g | Sugar: 27g | Vitamin A: 794IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
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Last Updated on October 8, 2022 by Flavorado
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