Ingredients

Method

• 2 free-range or organic eggs, separated
• 100 g caster sugar
• 250 g mascarpone, at room temperature
• 1 T Amaretto liqueur
• 1/3 cup white rum
• ¾ cup full-cream milk
• 10 Boudoir biscuits
• 125 g meringues (store-bought or homemade), coarsely crumbled
• 50 g fresh blueberries
• edible flowers or fresh mint, to garnish (optional)

Method

Ingredients

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

2. Ladle a third of the mascarpone mixture into a suitable dish. Mix the Amaretto with the rum and milk.

3. Dip the biscuits into this mixture just long enough to soften. Add a layer of half the soaked biscuits, then sprinkle over half the meringues.

4. Cover with another third of the mascarpone mixture. Press in the remaining soaked biscuits and sprinkle over the remaining meringue. Cover with the last of the mascarpone mixture. Chill overnight and serve straight from the fridge topped with blueberries and edible flowers or mint.

Cook's note: Nigella Lawson included Anna del Conte’s recipe for white tiramisu in her first cookbook How to Eat, first published 20 years ago. Nigella greatly admires Anna, an excellent Italian-born food writer who has spent most of her life in England. But today variations have evolved, even adding white chocolate curls to finish with a flourish.