1. In a small bowl, soak the gelatin in cold water.

2. In a saucepan, heat 200 ml (7.04 fl oz) of blueberry syrup. Remove from heat. Add the drained gelatin and mix to dissolve. Let cool.

2. Pour the preparation into the cream cheese while whipping. In a cold bowl, whip the heavy cream. Mix the whipped cream gently into the cheese. Gently fold in the small blueberries with a spoon.

3. In a bowl, mix the remaining syrup with 100 ml (3.52 fl oz) of water. Briefly dip the ladyfingers into the syrup without making them soft. Line the bottom and edges of a charlotte mold with ladyfingers. Fill the center with cream up to half height. Add a layer of soaked ladyfingers. Pour in the remaining cream. Finish with soaked ladyfingers. Cover with plastic wrap and refrigerate for 6 hours.

4. Unmold by turning onto a plate. Serve cold.