4 ½Tablespoonssalted butter,sliced, room temperature
Combine blueberries, sugar, and lemon juice in a large saucepan.
Cook and stir over medium low heat until berries have popped and mixture has thickened, about 20-30 minutes.
Remove from heat. Set aside.
Heat oven to 375° F.
Line 2 or 3 sheet pans with parchment paper.
Draw 3 5"x9" rectangles on the reverse side of the parchment paper.
Beat egg whites and cream of tartar with an electric mixer fitted with a whisk attachment until foamy.
With the mixer running, stream in 1/4 cup sugar slowly.
Beat to medium stiff peaks.
In a separate bowl, beat egg yolks and 1/8 cup sugar to ribbon stage, about 5 minutes.
Fold meringue into egg yolk mixture 1/3 at a time.
Sift flour over the top and fold in.
Spoon batter into a piping bag.
Snip off the end so you have a 1/2" opening.
Pipe batter into 5"x9" rectangles on prepared parchment.
Sift powdered sugar over tops.
Bake for 8-10 minutes, until just starting to color.
In a medium heat proof glass bowl, whisk together sugar, egg yolks, and lemon juice.
Place over the top of a pot of simmering water.
Cook, stirring continuously, until thickened, about 20 minutes.
Remove from heat.
Immediately strain into a clean bowl.
Add lemon zest.
Whisk in butter.
Set aside to cool.
With an electric mixer fitted with a whisk attachment, beat cream to stiff peaks.
Fold cream into cooled curd 1/3 at a time.
Putting It Together
Line a 5"x9" loaf pan with plastic wrap.
Trim edges on cake layers, if necessary.
Place one cake layer on bottom of loaf pan.
Top with half of lemon mousse.
Pipe half of jam on top of mousse.
Top with last cake layer.
Chill for at least 2 hours.
Combine heavy cream, powdered sugar, and vanilla in a medium bowl.
Beat with an electric mixer fitted with a whisk attachment to stiff peaks.
Remove cake from pan.
Frost entire cake with Chantilly cream.
You can use store-bought Ladyfingers to make this recipe, just make sure they’re a soft cookie (typically found in the freezer section), rather than crunchy.
Store-bought lemon curd can be used, as well as store-bought Chantilly cream and blueberry jam.
Any jam you like can be used in this recipe.
Frozen blueberries can be used to make the jam.
When you’re making the jam, be sure to keep it stirred! You don’t want it to burn on the bottom.
If you don’t have pastry flour, use 1/2 cup all purpose flour + 1/2 cup cake flour!
Do not skip sifting the flour.
Make sure the eggs are at room temperature. Otherwise, you won’t get the volume you need!
The meringue needs to be a medium stiff peak. When you lift the beater, you should still see a slight curve at the end of the peak.
When piping the ladyfingers, hold the piping bag close to the parchment paper, as you don’t want the layers to be too thick.
Once you’ve coated the ladyfingers with powdered sugar, get them into the oven quickly! You don’t want the powdered sugar to soak into the batter.
After baking, use a spatula to quickly get the ladyfinger layers off of the pans. The more the layers cool, the more likely they are to stick to the parchment paper.
When making the curd, the texture should be about pudding consistency. It takes anywhere from 20-25 minutes to thicken. Just be sure to use a GLASS bowl and place over a simmering (notboiling) pot of water.
When layering this dessert, try and get the layers as even as you can! Using an offset spatula tends to be very helpful.
The cake needs to be refrigerated for AT LEAST 2 hours, but preferably overnight. This allows time for the ladyfinger layers to absorb moisture and become soft enough to cut cleanly.