1 pkg. ladyfingers
1 env. unflavored gelatins
2 egg yolks
1/3 c. lemon juice
2 tbsp. Cointreau
2 c. blueberries
2 egg whites
3/4 c. of sugar
1/4 c. water
2 tbsp. lemon peel
1 c. whipping cream, whipped stiff

Grease 1 quart souffle dish. Split ladyfingers and arrange around dish. Using top of double boiler combination gelatin and 3 cups of sugar. In small bowl mix at high speed egg yolks, gradually add 1/4 cup until thick, adding lemon juice and 1/4 cup water until well blended. Stir into gelatin mixture. Mix well. Cook and stir over boiling water until gelatin is dissolved and mix is thickened (about 15 minutes). Remove mixture from hot water, add lemon peel and Cointreau. Turn into another bowl, set in ice cubes. Stir occasionally for about 10 minutes or until mixture mounds when dropped from spoon.

In small bowl, at high speed beat egg whites and gradually add another 1/4 cup of sugar until stiff. With wire whisk fold gelatin mix into egg whites then fold whipped cream into it and turn into souffle dish. Chill 3 hours or overnight.

Make glazed blueberry sauce by mashing 1/2 cup of blueberries.. In small pan combine granulated sugar (1/4 cup) and cornstarch (1 tablespoon), add water and mashed blueberries until blended. Over low heat, bring to boil, stir until mix is thickened and clear. Remove from heat and stir in the rest of the blueberries and refrigerate. To serve mound glazed blueberries mix on top and decorate with the whipped cream.

Glaze blueberries by combining 1/4 cup sugar, 1 tablespoon cornstarch w. 1/4 cup water add to blueberries. Topping: 1/2 cup heavy cream and 2 tablespoons confectioners sugar.

A lot of work but delicious. Enjoy!