Method

Blend the butter with the icing sugar. Gradually add the flour and the orange juice, alternating a spoon of each. Then add the brown and white sugar.

Spoon teaspoonfuls of the batter onto greased baking paper on a warm baking sheet and spread out into a circular shape.

Bake at 180 degrees for six minutes, with the fan switched off. If you cannot switch off the fan in your oven, Leonardo recommends weighing down the corners of the baking paper with chunks of zucchini. (Otherwise the fan will blow the paper around and you’ll have a sticky mess.)

To make the mousse, melt the chocolate over a bain marie. Meanwhile, mix a small amount of the yoghurt with the gelatine. Add this to the white chocolate once it’s fully melted, then add the rest of the yoghurt.

Whip the egg whites until light and fluffy and then whisk or fold these in to the mixture.

Pour into a chilled bowl and refrigerate for 45 minutes.

To assemble, place a circle of raspberries and blueberries on the plate. Fill a piping bag with the white chocolate mousse and pipe blobs in between the berries. Top with a layer of tuille. Repeat until you have three layers.

Recipe by Leonardo Vescera of Il Carpriccio Restaurant in Puglia, Italy. Read more about online editor Katharine Jacobs’s Zanzibar adventure.