ยฝ cup macadamia nuts
200g caster sugar
1 cup blueberry jam
3 Tbsp water
4 eggs, yolks and whites separated
Pinch of salt
350g mascarpone
Zest of 1 lime
โ cup mint, chopped (plus extra as garnish)
12 ladyfingers
1 cup fresh blueberries
Method
- For the nuts: line a tray with baking paper. Toast the nuts in a nonstick frying pan until golden, remove from the frying pan and set aside. Add 100g of caster sugar to the clean nonstick frying pan and let melt and caramelise until golden for 1-2 minutes. Be careful not to burn it.
- Return nuts to the pan and stir to cover. Pour out onto the lined tray and let cool. Once cool, break into shards, reserving some for garnish. Blitz the rest to a rough crumb in a blender and set aside.
- For the blueberry sauce: Add the blueberry jam and 3 tablespoons of water and heat gently, stirring to combine, until the jam has melted. Set aside to cool.
- In a large bowl or mixer, beat egg whites with a pinch of salt until stiff. Set aside.
- Place the egg yolks, mascarpone and remaining 100g of sugar in a bowl and beat until light and fluffy. Gently fold in egg whites, lime zest and chopped mint.
- Break the ladyfinger biscuits into small pieces.
- To assemble: Add a layer of ladyfingers to a pretty clear glass. Drizzle with blueberry sauce and top with blueberries, a layer of mascarpone mix, then a sprinkling of nuts. Repeat to fill the glass, then garnish with fresh mint leaves, blueberries and a shard of caramelised nuts. Repeat with remaining dessert glasses, and serve straight away or store in the fridge for a few hours.
Afterword
If you are making this recipe for a special occasion for two, then halve the recipe and make slightly larger servings. Itโs a special occasion – youโre allowed a bigger dessert!