You need to make this white tiramisu
We know you love tiramisu, but have you ever tried a white tiramisu with rum-soaked finger biscuits? Thought not. Now’s your chance … It tastes like summer holiday in a bowl.
Ingredients:
- Free range or organic eggs: 2, separated
- Caster sugar: 100 g
- Mascarpone: 250 g, at room temperature
- Amaretto liqueur: 1 tablespoon
- White rum: 1/3 cup
- Full cream milk: ¾ cup
- Sponge finger biscuits: 10
- Meringues (store-bought or homemade): 125 g, coarsely crumbled
- Fresh FlavourburstTM blueberries: 50 g
Method:
- 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.
- Ladle a third of the mascarpone mixture into a suitable dish. Mix the Amaretto with the rum and milk.
- 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.
- 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 mint.
Not into baking or cooking?