1. In a saucepan, place the blueberries and 250g of sugar. Cook for 10 minutes over low heat. Remove from heat and let cool completely.

2. Whip the cream until it is stiff and forms peaks.

3. Using an electric whisk, mix the mascarpone to loosen it. Add the remaining sugar and beat for 1 minute.

4. With a small knife, split the vanilla pod in half lengthwise. Remove the small vanilla seeds by scraping with the back of the blade. Incorporate the vanilla seeds into the mascarpone, whisking for 1 minute.

5. Add the whipped cream to the mascarpone mixture, gently mixing.

6. Pour the preparation into glasses. Refrigerate for 2 hours.

7. Serve with the cooled blueberry compote.