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Backcountry tiramisu


Everything tastes better in the backcountry. Fact. To bump your trail gourmet status to the next level (and impress your hiking buddies beyond measure), try whipping up a batch of Backcountry Tiramisu. Backpacker magazine provides you with the recipe (below) and a great how-to video.

Backcountry Tiramisu
Serves 2-3


1/3 cup water
2 tsp instant espresso powder
2 Tbsp Kahlua (get one of those mini bottles from the liquor store)
3.4-oz packet of instant white chocolate pudding
2 cups milk (use 2/3 cup powdered milk plus 2 cups water)
16 Ladyfingers cookies
Dark chocolate


1. Heat water to a boil, then mix in espresso and Kahlua.
2. Make pudding according to package directions.
3. Place six ladyfingers in the bottom of a pot, drizzle with half of the espresso mixture, then half of the pudding over it. Repeat to form a second layer.
4. Use a pocketknife to shave thin strips of chocolate on top and serve.

2 thoughts on “Backcountry tiramisu

  1. Jon says:

    While in the Boundary Waters Canoe Area we would make instant pudding in 1 gal zip-lock bags. Double bag it and tie it to a rock, the other end of the rope to someone’s life vest. Sink the bags to the bottom of the lake to chill them and allow the pudding to firm up.

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I'm a word nerd who loves to geek out on how emerging technology affects the lexicon. I was an editor on the first 40 volumes of MAKE, and I love shining light on the incredible makers in our community. In particular, covering art is my passion — after all, art is the first thing most of us ever made. When not fawning over perfect word choices, I can be found on the nearest mountain, looking for untouched powder fields and ideal alpine lakes.

Contact me at or via @snowgoli.

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