The Perfect Tiramisù

For as long as I can remember, tiramisù has been part of my life. Born French, but with two Italian grandmothers, Italian cuisine is part of my DNA.

The first time my father made tiramisù at home, I was instantly hooked. It quickly became my go-to dessert at restaurants. But something was off. The difference between my father's tiramisù and the ones I tried in restaurants was abysmal. To be honest, I don't actually know how it is in other countries, but here in France I call it heresy. Frozen tiramisù, made with speculoos (Biscoff cookies) or nutella, sometimes without a single drop of coffee.

Disappointed too many times, I wanted to reclaim this heritage. So in my early twenties, I asked my father to show me his recipe. On an old handwritten piece of paper, I found a recipe that was easy and true to tradition. I had discovered the secret: the perfection of tiramisù lay in its simplicity.

I don't know why people here constantly try (and fail) to reinvent tiramisù, but I want to prove it is not necessary. Tiramisù is just six ingredients that need only love and rest (I found that tiramisù is usually best 24 hours later).

My promise to you is simple: respect tradition, and achieve perfection. And to achieve a proper balance, I chose to base the recipe not on servings but on the size of your dish. Just the right amount of ladyfingers and cream.

You might have guessed by now, I take tiramisù very seriously. Probably too much — I did create a whole website just for this... So, my last piece of advice is this: just take it easy. Make a tiramisù for yourself and your loved ones, and enjoy.

Bon appétit.