White Tiramisu
by Nigella. Featured in HOW TO EATIntroduction
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.
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What 4 Others have said
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Posted by Biltong12 on 23rd December 2019
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Posted by Love_Chocolate on 25th November 2019
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Posted by easymiam on 30th July 2019
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Posted by constancef on 4th October 2018
Show more commentsI 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!
This is amazing. So tasty, going to be our Christmas dessert this year instead of trifle, it’s that good! Yum
I’m certainly going to try the white tiramisu, great idea and very original.
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.