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. Please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.