As featured on the ITV Nigella show.
Recipe posted by Sascha
WHITE TIRAMISU
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Ingredients
Switch to Cup Measures- 1 packet meringue nests
- 2 eggs (separated)
- 90 grams caster sugar
- 325 grams mascarpone cheese
- 160 ml white rum (such as Bacardi)
- 200 ml full fat milk
- 18 Savoiardi biscuits (or as many as needed)
Method
Choose a dish about 10cm deep, suitable for holding 9 savoiardi in one layer. I think a glass one looks good. Beat the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone gradually and then beat until incorporated. Whisk one of the egg whites (you don't need the second) until firm and fold into mascarpone mixture. Mix the rum and milk in a soup plate and dip the biscuits in the mixture just long enough for them to soften. Lay about 9 moistened biscuits in the dish and spread over about one-third of the mascarpone mixture. Sprinkle with the meringue crumbs. Dip another 9 biscuits into the rum and milk as before and then arrange them on top of the meringue crumbs. You may need a little more or less of each part; remember that with trifle the point is to make the layers, and the dimensions of the dish will determine how much you need of each of these layers. Spread over about half the remaining cream, cover with clingfilm and refrigerate. Put the remaining cream in a closed container and refrigerate also. Leave for a day. Before serving, smooth the remaining cream all over the pudding and decorate with a final scattering of meringues bits. I would offer a bowl of raspberries alongside this, too.
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