Ingredients

Method

• 2 free-range eggs, separated
• 100 g caster sugar
• 250 g mascarpone, at room temperature
• 2 T Amaretto liqueur
• 1/3 cup white rum
• ¾ cup full-cream milk
• 10 Boudoir biscuits
• 10 mini meringues, coarsely crumbled, plus extra for serving

Method

Ingredients

1. Beat the egg yolks with the sugar until pale and fluffy. Gradually beat in the mascarpone by hand until smooth.

2. Mix in 1 T Amaretto liqueur and fold in the beaten egg whites. Ladle a third of the mixture into a suitable dish.

3. Mix the remaining liqueur with the rum and milk. Dip the biscuits into the mixture just long enough to soften.

4. Add a layer of soaked biscuits to the pudding dish. Sprinkle over half the crumbled meringues. Cover with another third of the mascarpone mixture.

5. Press in the remaining soaked biscuits. Sprinkle with the remaining meringue.

6. Cover with the remaining the mascarpone mixture. Chill overnight.

7. Just before serving, sprinkle with crumbled meringues.

Cook’s note: For a different take on this dessert, garnish with toasted flaked almonds instead of crumbled meringue.