Blueberry charlotte with diplomat cream, muffin cake and ladyfingers

Melt the frozen blueberries with sugar and lemon juice; when it begins to boil, turn off the heat, cover and leave until the next day.

Sieve; keep the solids and some juice for the insert and the remaining juice for the simple syrup.

Add fresh blueberries to the solids, bring to a boil, remove from the heat and add the softened gelatin. Mould in a tart ring an inch (2.5 cm) smaller than the charlotte ring; cool to room temperature and freeze.

Run the egg whites on medium speed so they take in air and come to room temperature; add some of the sugar and a dash of cream of tartar.

Set the mixer to full speed and add the remaining sugar gradually for about a minute; lower the speed, add the egg yolks, mix to combine and fold in the sifted flour.

Pipe individual ladyfingers slightly longer than the height of the cake ring; dust with powdered sugar and cornstarch.

Bake about 18 minutes at 350F / 180C.

For the muffin cake, beat eggs and sugar; add the oil, mascarpone, milk, the sifted powder and orange zest.

Bake in the charlotte cake ring at 350F / 180C for about 25 minutes; cool completely and refrigerate before cutting. Can be made a day ahead.

Split the vanilla bean and scrape the seeds; warm the milk with seeds and pod, bring to a boil, turn off the heat, cover and infuse about 20 minutes.

Mix the yolks with sugar, cornstarch and flour.

Remove the vanilla pods; bring the milk back to a boil, temper the yolk mixture, return it all to the saucepan and boil for 2 minutes, whisking constantly.

Add white chocolate; off the heat add the softened gelatin and the mascarpone. Smooth with an immersion blender, spread on a frozen tray lined with plastic wrap, cover in contact with plastic wrap and refrigerate.

Trim the top of the muffin cake and cut two half-inch discs; keep the thickest part for the bottom and trim one disc smaller.

Moisten the cake ring and seal one side tightly with plastic wrap to build the cake upside down.

Whip the heavy cream to medium peaks; beat the pastry cream and fold in the whipped cream to make diplomat cream.

Spread 80% of the diplomat cream against the sides of the ring; place the first cake disc and soak it generously with blueberry simple syrup.

Spread the remaining diplomat cream, top with the frozen blueberry insert, enclose with the syrup-soaked muffin cake bottom and freeze a few hours to set.