White tiramisu with raspberry sauce

Method

1. Place the egg yolks in a bowl with the sugar and beat until pale and fluffy. Stir in the mascarpone cheese. Whip the egg white until it resembles soft peaks; fold it into the cheese mixture.

2. Pour the milk and rum into a dish and soak the biscuits just long enough for them to soften, but still retain their shape. Lay them across the bottom of a dish in a layer and spoon over about one-third of the mascarpone mixture.

3. Top with a sprinkling of crushed meringues and then repeat with 2 further layers of biscuits, mascarpone and meringue. Cover and place in the fridge for at least 1 hour.

3. For the raspberry sauce, process the raspberries in a liquidiser with the honey. Serve the tiramisu with the sauce.

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Ingredients

2 egg yolks
80g caster sugar
325g Mascarpone
1 egg white, beaten until stiff
200ml Milk
150ml white rum
18 Savoiardi biscuits
6 bought meringue nests, crushed

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