Let’s get one thing straight: this is not the tiramisu you’ve had at one of those chain restaurants.

This version is soft, airy, and subtly sweet — the kind of dessert that feels like a little secret indulgence at the end of a good meal. It’s the real deal, made with crisp, Italian-style ladyfingers (none of that sponge cake business). I’ve found that Forno Bonomi makes a fantastic version that’s often available locally — dry, crunchy, and exactly what you want for layering with espresso and mascarpone.

Speaking of mascarpone — try to find an Italian brand if you can. It really makes a difference in flavor and texture. If you can’t, no worries! Just whip a little cream before folding it into your mascarpone to add that pillowy lightness this dessert deserves.

I love serving this tiramisu in individual cups or ball jars. It’s quick to assemble, looks adorable, and is just the right amount of sweet to cap off a meal.

Whether you’re hosting a dinner party or just want a little taste of Italy on a Tuesday night, this dessert always hits the mark.

Make it. Chill it. Spoon into it slowly and savor every bite.

Because la dolce vita can be layered in espresso and cocoa, too.

With grace, grit & gratitude,

xx, JeriLynne