For garnish: Fresh blueberries, mint sprigs, and lemon slices
Instructions
In a medium saucepan, place entire package of frozen blueberries, ¼ cup of the sugar, and the cornstarch. Over medium-high heat, cook and stir until sugar dissolves and mixture boils and thickens, about 5-7 minutes. Remove from heat and transfer mixture to a medium mixing bowl. Stir in vanilla extract. Set aside to cool while preparing other ingredients.
In an 8-by-8-inch glass or ceramic dish, arrange half of the ladyfingers. A few will have to be cut to fit the bottom of pan; set aside.
In a small saucepan, place ¼ cup granulated sugar and the 3 Tablespoons water. Bring to a boil, then simmer for about 2 minutes, stirring frequently, until sugar is dissolved and mixture is slightly syrupy. Remove from heat and stir in 3 Tablespoons of the lemon juice, and 1 teaspoon of the grated lemon rind. Pour into a glass measuring cup; there should be about ½ cup.
Using a pastry brush, brush half of the lemon syrup over the ladyfingers in the dish, flipping them over once.
Spoon all of the cooled blueberry mixture evenly over the coated ladyfingers in pan. Top the blueberry mixture with the remaining ladyfingers. Brush the ladyfingers with the remaining syrup.
In a small mixing bowl, stir together the Greek yogurt, the remaining ¼ cup of granulated sugar, the remaining 1 Tablespoon of lemon juice, and the remaining ½ teaspoon of grated lemon rind. Mix well, then spread evenly over ladyfingers.
Cover and refrigerate overnight. Any less than overnight and it won't set correctly.
To serve, garnish the tiramisu with some fresh blueberries, a mint sprig or two, and lemon slices. Keep covered and refrigerated if all is not eaten at once. Serves 8-10.
Recipe by The Culinary Cellar at https://theculinarycellar.com/blueberry-tiramisu-greek-yogurt/