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Blonde Mocha Sauce

Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the cof...

by Nigella Lawson


Peanut Butter and Snickers Fudge Sauce for Ice Cream

I think the title says it all. Don’t you?

by Nigella Lawson

Comments (2)

Cranberry and White Chocolate Cookies

At this time of year, I think we all find it difficult to keep going between meals. This is the ideal, unnecessary but so gratifying fill...

by Nigella Lawson



I like a very vanillary custard, so use an actual vanilla bean, split, with the little black seeds gritting up the yellow smoothness of t...

by Nigella Lawson

Comment (1)

Anglo-Italian Trifle

I don’t think I could write a book that didn’t include a recipe for trifle somewhere—and this, I tell you, is the trifle to end all trifl...

by Nigella Lawson

Comment (1)

Caramelized Pineapple with Hot Chocolate Sauce

There’s no other way to put this: these are fruit kebabs. I know how this sounds, but that’s not how they taste. Now that we’ve got that...

by Nigella Lawson


Chocolate Raspberry Pavlova

You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and...

by Nigella Lawson

Comment (1)

Lavender Trust Cupcakes

There was a fashion, some time ago, for lavender-scented custards and creams. I always resisted it. But I made these a while ago, for au...

by Nigella Lawson


Chilled Caramelized Oranges with Yogurt

There is a hint of the days-gone-by sweet trolley about this: it’s not as tricksy to make as the arance alia principessa I remember from...

by Nigella Lawson


Vin Santo Ice Cream with Cantuccini

One of the loveliest desserts, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, i...

by Nigella Lawson


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