Blueberry dessert

Cookie:

First, beat the egg whites until stiff. In the second container, beat the egg yolks with powdered sugar until foamy, gradually beat in the water, then the oil. Then we add flour mixed with cocoa and baking powder and finally we lightly mix in the egg whites beaten with a spoon. Place on a greased and floured deep baking sheet and bake.

Filling:

Mix mascarpone with sour cream and powdered sugar in a bowl. Pour gelatin and blueberry 2 in 1 stiffener into 0.1 l of hot water and stir until the crystals dissolve. Immediately beat the dissolved gelatin with a whisk into the mascarpone and cream mixture.

Spread blueberry jam on the baked, cooled sponge cake and pour the prepared filling into which we throw the blueberries. Put in the refrigerator for about 2 hours to harden well.

Gelatin on top:

Mix gelatin and blueberry 2 in 1 stiffener with sugar and pour into 0.5 l of hot water and stir until the crystals dissolve. Let it cool well in a cool place and when it starts to harden, pour it slowly with a spoon onto the well-hardened filling. Put in the refrigerator for about 2 hours to harden well.