Vanilla Blueberry Ring Cake

Directions

1. For the blueberry compote, cook the blueberries with 1/3 cup of the sugar. Cool and refrigerate.
2. For the vanilla cream, mix the vanilla seeds with the eggs, a pinch of salt and the remaining sugar in a bowl. Set over a pan of simmering water and whisk until the sugar has dissolved. Remove from the water bath and whisk until frothy. Fold in the whipped cream.
3. Pour the vanilla cream into a 10 cup fluted Bundt pan. Add the blueberry compote and marble with a long spoon. Freeze for 2 hours.
4. Place the lady fingers in a plastic bag and crush with a rolling pin. Melt the butter in a pan, add the cookie crumbs and mix well. Sprinkle on top of the blueberry cream in the Bundt pan. Freeze for a 4 more hours. To serve, briefly dip the ring pan in hot water, turn out onto a plate and slice.