Serves 10 to 12
Time: 30 minutes plus 4 hours to chill. Can be prepared 1 day in advance.
For base and blackberries:
- 1½ packages (150 grams each) giant lady fingers biscuits, such as Milano (total of 22 biscuits)
- 6 cups blackberries, fresh or frozen
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1½ cups cold water, divided
- 2½ tablespoons cornstarch
For topping:
- 2 cups whipping cream, cold
- 2 tablespoons icing sugar
- 2 teaspoons vanilla extract
- 2 packages (250 grams each) cream cheese, softened
- 1½ cups full-fat vanilla Greek yogurt
- 50 grams white chocolate, chopped
- 1 bar (approximately 50 grams) milk or dark chocolate
For base and blackberries:
In a 9-inch-by-13-inch glass baking dish, arrange lady fingers on the bottom (2 rows of 6 biscuits) and up the sides (3 along each side and 2 at each end).
In a medium saucepan, combine blackberries, sugar, lemon juice and 1 cup of water and bring to a boil over medium-high heat.
In a bowl, dissolve cornstarch into ½ cup cold water, then slowly add it to the berry mixture. Lower the heat and stir until thickened, about 3 minutes. Allow to cool for 15 minutes, then slowly pour over lady fingers. If lady fingers begin to rise when the berries are added, gently press them back down. Allow to cool completely before adding topping.
For topping:
In a very cold bowl, with cold beaters, whip the cream until it thickens. Add icing sugar and continue to whip until gentle peaks form. Add vanilla extract, stir very gently with a rubber spatula and set aside.
Beat cream cheese until fluffy. Slowly add yogurt, creaming until no lumps remain. Use a rubber spatula to gently add whipped cream and white chocolate to the cream cheese mixture. Use the same spatula to spread the topping over blackberry layer.
Refrigerate for at least 4 hours.
Use a vegetable peeler to shave chocolate into curls. Sprinkle curls on top just before serving.