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Preparation
1. First, bring the blueberries to the boil with sugar, lemon and water and simmer for about 2 minutes, stirring frequently, the berries should be mushy (like a puree), stir in the rum and leave to cool.
2. Then stir the mascarpone with the yoghurt until smooth, sweeten with icing sugar as desired, roughly crumble the biscuits and stir in, divide into dessert glasses.
3. Now pour the cooled berry puree over the cream, decorate with whipped cream and a few blueberries, and leave to cool
Enjoy your meal
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