Clean the blueberries, rinse and drain well. Dry with household paper. Form in a bowl. Mix well the sugar with vanilla sugar and sprinkle on top. Stir in carefully so as not to hurt the fruit. Add cognac or brandy and fold into blueberries as well. Place in the refrigerator to infuse for at least 20 minutes. Just before serving, remove the vanilla ice cream from the package and cut into generous cubes. Divide the blueberries evenly in dessert bowls and place the vanilla ice cream on top. Whip the refrigerator-cold whipped cream until stiff and place in a piping bag fitted with a large nozzle. Garnish the dessert with it and finally pour egg liqueur over it. Serve immediately so that the ice cream does not start to melt.
Marinating time 1 day
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