-
Put the blueberries and caster
sugar in a microwave proof dish and microwave on high for
1 min. Stir to dissolve the sugar, then tip onto a plate
to cool.
-
Crush the biscuits, then press
into the bases of 4 glasses. Beat the mascarpone with the
cream, icing sugar, lemon zest and juice.
-
Divide the creamy mixture
between the glasses, then spoon over the saucy
blueberries. Serve immediately.
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DAILY
DINNERS 
