Tatua blueberry & nut tiramisu

1.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 for 1-2 minutes. Return the 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. Set aside.

2.In a large bowl or mixer, beat the egg whites with a pinch of salt until stiff. Set aside.

3.Add the egg yolks, mascarpone and remaining 100g of sugar to the mixer and beat until light and fluffy. Gently fold in egg whites, lime zest and chopped mint.

4.Bash or break the ladyfinger biscuits into small pieces. Assemble the tiramisu: to a clear glass add a layer of ladyfinger pieces, drizzle with sweet blueberry sauce, top with blueberries, a layer of mascarpone mix, then a sprinkling of caramelised nut crumbs. Repeat again to fill the glass, then garnish with fresh mint leaves, blueberries and a shard of caramelised nuts. Repeat with remaining dessert glasses, then serve or keep in the fridge.