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White Tiramisu

A community recipe by

Not tested or verified by Nigella.com

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Introduction

As featured on the ITV Nigella show.

As featured on the ITV Nigella show.

Ingredients

Serves: 6

Metric Cups
  • 1 packet meringue nests
  • 2 eggs (separated)
  • 90 grams caster sugar
  • 325 grams mascarpone cheese
  • 160 millilitres white rum (such as Bacardi)
  • 200 millilitres full fat milk
  • 18 savoiardi biscuits (or as many as needed)
  • 1 packet meringue cookies
  • 2 eggs (separated)
  • 3⅙ ounces superfine sugar
  • 11½ ounces mascarpone cheese
  • 6 fluid ounce white rum (such as Bacardi)
  • 7 fluid ounce whole milk
  • 18 savoiardi cookies (or as many as needed)

Method

White Tiramisu is a community recipe submitted by Sascha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Choose a dish about 10cm deep, suitable for holding 9 savoiardi in one layer. I think a glass one looks good. Beat the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone gradually and then beat until incorporated. Whisk one of the egg whites (you don't need the second) until firm and fold into mascarpone mixture. Mix the rum and milk in a soup plate and dip the biscuits in the mixture just long enough for them to soften. Lay about 9 moistened biscuits in the dish and spread over about one-third of the mascarpone mixture. Sprinkle with the meringue crumbs. Dip another 9 biscuits into the rum and milk as before and then arrange them on top of the meringue crumbs. You may need a little more or less of each part; remember that with trifle the point is to make the layers, and the dimensions of the dish will determine how much you need of each of these layers. Spread over about half the remaining cream, cover with clingfilm and refrigerate. Put the remaining cream in a closed container and refrigerate also. Leave for a day. Before serving, smooth the remaining cream all over the pudding and decorate with a final scattering of meringues bits. I would offer a bowl of raspberries alongside this, too.

Choose a dish about 10cm deep, suitable for holding 9 savoiardi in one layer. I think a glass one looks good. Beat the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone gradually and then beat until incorporated. Whisk one of the egg whites (you don't need the second) until firm and fold into mascarpone mixture. Mix the rum and milk in a soup plate and dip the biscuits in the mixture just long enough for them to soften. Lay about 9 moistened biscuits in the dish and spread over about one-third of the mascarpone mixture. Sprinkle with the meringue crumbs. Dip another 9 biscuits into the rum and milk as before and then arrange them on top of the meringue crumbs. You may need a little more or less of each part; remember that with trifle the point is to make the layers, and the dimensions of the dish will determine how much you need of each of these layers. Spread over about half the remaining cream, cover with clingfilm and refrigerate. Put the remaining cream in a closed container and refrigerate also. Leave for a day. Before serving, smooth the remaining cream all over the pudding and decorate with a final scattering of meringues bits. I would offer a bowl of raspberries alongside this, too.

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