MY HERITAGE
In my family, tiramisù is a cherished ritual as my mother makes it for every special occasion without fail. In Italian homes, this creamy, coffee-soaked delight holds a sacred place at the table, symbolizing love, celebration, and togetherness.
Every time, we ask our mother for the recipe. And every time, she smiles and repeats it—just as she has for years. Yet somehow, none of us ever really remember it. Maybe this tiramisu is less about the recipe, and more about the ritual — More about her. One day, it will be our turn. We’ll call everyone back to the table. We’ll lift the spoon, layer by layer, memory by memory. And in that moment, we’ll understand: the real secret ingredient was never written down.
It was love.
Sharing this tiramisu means sharing a piece of our heritage. Prepare it with care, serve it with warmth, and watch as i t brings everyone around the table a little closer !
INGREDIENTS (Serves 12)
9 large eggs
100g brown sugar
2 packets of vanilla sugar
750g (3 pots) mascarpone at room temperature
320 ml strong brewed espresso, cooled
24–30 Italian ladyfingers (savoiardi)
Unsweetened cocoa powder, for dusting
2 large mixing bowls
1 large glass serving bowl
a little note…
- I love using vintage soup tureens or large glass serving
bowls—their height is perfect for building generous
layers and letting the coffee soak through the entire
tiramisu from top to bottom.
- A full overnight rest in the fridge is key — don’t skip it!
It allows the biscuits to soak up the cream and coffee
giving the dessert its irresistible, melt-in-the-mouth
texture.
An expresso machine will do the job, but I love brewing my coffee with an old moka pot – the gentle bubbling, the rich aroma… it’s like a quiet ritual that sets the mood for something truly comforting.
PREPARE THE COFFEE
01
Brew a strong expresso and let it cool completely.
MASCARPONE CUSTARD
02
Separate the eggs and add the eggs whites to the mixing bowl; add the yolks to another large bowl.
Whisk the egg yolks, brown sugar & vanilla sugar and macarpone cheesse together until smooth and well combined.
03
Use an electric mixer to beat the eggs whites on medium-low speed until they start to froth, 1-2 minutes. Incréase the speed to
high and add the remaining sugar until the whites become glossy and form stiff peaks.
04
Carefully fold the whites into the yolk.
LAYER THE TIRAMISU
05
– Line the bottom of the dish with a thin layer of mascarpone custard.
– Dip the ladyfingers briefly in the cooled coffee and lay them flat. If needed, break some into smaller pieces and
wedge them in to fill any small gaps. Use your fingers and press the cookies down so they soak up the liquid.
– Spoon half the custard over the coffee-soaked biscuits and spread it evenly with a knife or spatula.
– Then add a second layer of ladyfingers drenched in strong coffee.
– Pour over the remaining coffee and top with the remaining mascarpone cream.
The classic version includes two layers of each, but I can go higher as I am using a deep bowl.
Don’t worry about lining everything up too perfectly—tiramisu is all about rustic charm. I bless the mess!
06
Cover & refrigerate overnight.
Just before serving, generously sprinkle the unsweetened cocoa powder over the top
KS TIP FOR SERVING
Tiramisu is meant to be shared. When it’s just family, we skip the formality and dip our dessert spoons straight into the dish—no
fuss, just joy. It’s a rustic, generous, and unpretentious dessert. That’s exactly how it should be.
Experience the joy of table side tiramisu! Indulge in this creative dessert that everyone loves. To elevate your tiramisu into a true
experience, try plating it at the table just like in the Italian restaurants of Venezia or Milano. At the table, the tiramisu is carefully
layered or assembled in front of the guests, sometimes even sliced from a larger base or plated with artistic flair.
Serving becomes a little work of art, perfect for impressing your guests – making the dessert feel special and conecting diners to the tradition and craftmanship behind tiramisu.
KS STUDIO TABLEGLOW
Arrange the table with large spoons for serving and mismatched but charming plates and cups, emphasizing the
informal, familial, and unpretentious spirit of the dessert.
After a long, joyful meal, someone calls out to the children who’ve wandered off, and they come running back for a
spoonful of something sweet.
Laughter echoes, spoons dip in, and suddenly the table feels whole again.
It’s not about perfection.
It’s the frosting-covered fingers, and the kind of family chaos that makes celebrating my sister’s big day unforgettable.
Related articles :
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.