Beat the egg whites until stiff. When they begin to stiffen, gradually add the sugar, continuing to beat until the meringue becomes glossy and firm.
Gently fold the egg whites into the mascarpone and white chocolate mixture, being careful not to deflate them, as this will keep the cream fluffy.
Prepare a mixture of crushed raspberry juice (or ready-made coulis) with a little rum or amaretto. Briefly dip the biscuits in this mixture until they are well-soaked but not mushy.
Arrange a first layer of soaked biscuits in a clear glass bowl or verrine.
see the continuation on the next page
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