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More Nigella recipes

White Tiramisu

by . Featured in HOW TO EAT
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Introduction

This pudding is always a success: it always works, and everyone always loves it. And I have the great Anna del Conte to thank for it. It is also the recipe that converted me to Tiramisu in the first place, which I’d always snobbishly referred to as the Black Forest Gateau of the 1990s. I don’t think I’d be able to count the times I’ve made this over the 20 years since How To Eat was first published. And I will never stop making it, either.

For US cup measures, use the toggle at the top of the ingredients list.

This pudding is always a success: it always works, and everyone always loves it. And I have the great Anna del Conte to thank for it. It is also the recipe that converted me to Tiramisu in the first place, which I’d always snobbishly referred to as the Black Forest Gateau of the 1990s. I don’t think I’d be able to count the times I’ve made this over the 20 years since How To Eat was first published. And I will never stop making it, either.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's White Tiramisu
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 125 grams shop-bought meringue nests
  • 2 large eggs (separated)
  • 90 grams caster sugar
  • 325 grams mascarpone cheese
  • 160 millilitres white rum
  • 200 millilitres full fat milk
  • 18 savoiardi biscuits
  • fresh raspberries (to serve)
  • 6 ounces shop-bought meringue cookies
  • 2 large eggs (separated)
  • ½ cup superfine sugar
  • 1½ cups mascarpone cheese
  • ⅔ cup white rum
  • ¾ cup whole milk
  • 18 savoiardi cookies
  • fresh raspberries (to serve)

Method

  1. Choose a dish about 10cm / 4 inches deep, suitable for holding 9 savoiardi biscuits.
  2. Beat the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone gradually and then beat until incorporated.
  3. Whisk one of the egg whites until firm, (you can freeze the second one to use another time), and fold that into the mascarpone mixture.
  4. Mix the rum and the milk in a shallow dish and dip the savoiardi biscuits in the mixture just long enough for them to soften. Lay about 9 moistened savoiardi biscuits in the dish.
  5. Spread over about a third of the mascarpone mixture onto the soaked biscuits. Sprinkle over about half of the meringues, crushing them into dust and rubble-like crumbs.
  6. Dip another 9 savoiardi biscuits into the rum and milk and arrange them on top of the meringue crumbs. Spread over about half the remaining mascarpone mixture and cover with clingfilm and refrigerate.
  7. Put the remaining mascarpone mixture into a container and cover, also placing in the fridge. Leave for a day, or for up to 2 days.
  8. Before serving, smooth the remaining mascarpone mixture all over the pudding and decorate with the remaining meringues, crushing them again into crumbs and sprinkling over the top.
  1. Choose a dish about 10cm / 4 inches deep, suitable for holding 9 savoiardi cookies.
  2. Beat the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone gradually and then beat until incorporated.
  3. Whisk one of the egg whites until firm, (you can freeze the second one to use another time), and fold that into the mascarpone mixture.
  4. Mix the rum and the milk in a shallow dish and dip the savoiardi cookies in the mixture just long enough for them to soften. Lay about 9 moistened savoiardi cookies in the dish.
  5. Spread over about a third of the mascarpone mixture onto the soaked biscuits. Sprinkle over about half of the meringues, crushing them into dust and rubble-like crumbs.
  6. Dip another 9 savoiardi cookies into the rum and milk and arrange them on top of the meringue crumbs. Spread over about half the remaining mascarpone mixture and cover with clingfilm and refrigerate.
  7. Put the remaining mascarpone mixture into a container and cover, also placing in the fridge. Leave for a day, or for up to 2 days.
  8. Before serving, smooth the remaining mascarpone mixture all over the pudding and decorate with the remaining meringues, crushing them again into crumbs and sprinkling over the top.

Additional Information

MAKE AHEAD: This can be made to step 7, up to 2 days in advance - it can then be assembled with the final topping when you are ready to serve.

This recipe from HOW TO EAT has been adapted for online purposes.

NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women

MAKE AHEAD: This can be made to step 7, up to 2 days in advance - it can then be assembled with the final topping when you are ready to serve.

This recipe from HOW TO EAT has been adapted for online purposes.

NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women

Tell us what you think

What 4 Others have said

  • I prepared this two days before serving it last night for a pre-Xmas dinner. Delicious and not too overpowering. I, too, am not fond of traditional tiramisu, but this is worth a try. I must say the rum in the boudoir biscuits I used was quite potent (I could not find savoiardi biscuits) Merry Christmas, all!

    Posted by Biltong12 on 23rd December 2019
  • This is amazing. So tasty, going to be our Christmas dessert this year instead of trifle, it’s that good! Yum

    Posted by Love_Chocolate on 25th November 2019
  • I’m certainly going to try the white tiramisu, great idea and very original.

    Posted by easymiam on 30th July 2019
  • This looks and sounds absolutely lovely; my partner dislikes coffee desserts so may try this on him. Would love to find a vegan substitute for mascarpone so I could make for non-dairy family too.

    Posted by constancef on 4th October 2018
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