In a medium saucepan, combine 250 g of blueberries and 90 g of granulated sugar over medium heat. Stir occasionally, bringing to a boil for 7–10 minutes until thickened.

Strain the mixture through a fine mesh sieve into a bowl to reserve the blueberry syrup.

In a large mixing bowl, blend 200 g of cream cheese, 250 g of mascarpone, 50 g of powdered sugar, 8 g of vanilla sugar, and 24 g of whipped cream stabilizer using an electric mixer.

Gradually add 500 ml of heavy cream while beating until firm peaks form.

Fold in 75 g of the prepared blueberry syrup to create the blueberry cream.

Dip Maria biscuits into milk for a couple of seconds and layer them in a serving dish.

Pipe a layer of the blueberry cream over the biscuits and repeat the layering process until all ingredients are used.

Cover and chill the cake for at least 4 hours or overnight.

To prepare the ganache, heat 50 ml of heavy cream until warm and mix in 100 g of white chocolate until smooth.

Spread reserved whipped cream around the chilled cake, pour in ganache, and drizzle with blueberry syrup.

Chill for an additional 15-30 minutes before serving.

Slice and garnish with fresh blueberries and mint before serving.