Blueberries with Lemon Curd and Mascarpone Cream

1 pint blueberries (washed and dried)

4oz mascarpone

1/4 cup heavy whipping cream

3 tablespoons lemon curd (Trader Joe's is good)

Zest of one lemon

1 tablespoon sugar

1 cookie, crushed (I used an Amaretto cookie. Could substitute biscotti or something really crunchy)

1 tablespoon fresh mint, chopped

Place a third of the blueberries in each serving dish. Add a tablespoon of lemon curd to each bowl. In a small mixing bowl, add the mascarpone, heavy cream, sugar and lemon zest. With a hand mixer, mix until the consistency of whipped cream forms. Add about 2 tablespoons to each bowl on top of the lemon curd. Sprinkle the top with the cookie crumbs. Garnish with fresh mint. Serves 3.