Alpine mountain aficionados are familiar with the little purple fruit, which can be tasted in summer freshly harvested from the shrubs bordering hiking trails or, at the top, available in a variety of – and well-deserved – desserts at the altitude restaurant. The quest for the perfect blueberry pie is for some a real obsession! Today, Emmanuel Renauttakes us on these steep paths thanks to a revisited tiramisu, which gives pride of place to the queen of the hot season. If it is still a little early to take advantage of this tangy berry – you have to wait until June – the three-star chef of Flocons de Sel in Megève uses blueberries in syrup picked last year a few steps from his establishment to do this. . From the original recipe, he only keeps the mascarpone and cream apparatus, and a pinch of cocoa powder. As for the biscuit soaked in coffee, it is replaced by the crispy shortbread of the English crumble. A treat for a gourmet escape… extremely easy to achieve!