Tuesday is for Tiramisu

Tuesday is for Tiramisu

At Cutlery Couture, we believe that every day can be a celebration, anytime we gather, we gather in grace and with gratitude for what is on our table and who is around our table. It’s the little things, the special touches that can turn the ordinary into the exceptional. That is our philosophy and our motivation—creating table spaces that welcome and wow-a simple upgrade that turns a table top into a tablescape; simple into simply perfect.

This happened recently. One of our team, Maureen Dodson was invited to see the new apartment of a long-time friend. Her friend had recently sold the home where she and her husband raised their family and downsized to a smaller two bedroom condo nearby. They were ready but the transition was bittersweet. Would a few old friends from high school come see it? Simple. Just pizza. On a weekday. 

Yes, they would gather. Everyone would bring something. Maureen brought wine, Jenn said she’d bring dessert. It was a great time; lots of laughter and time to catch up. COVID had kept them apart for a long time-kids had graduated and gotten new jobs, postponed weddings were happening, one husband retired. Everyone was well. The pizza was good, the company even better. 

And then it was time for dessert. Around the table, the women expected simple—maybe cookies or something store bought. But Jenn had made tiramisu. On a Tuesday.

It was delicious and decadent. The taste of a special occasion; bittersweet chocolate, espresso, sweet cream, made with love. An unexpected delight, like a Tuesday evening with old friends. We appreciated every bite.

Here is Jenn’s recipe for Tiramisu. Make it on a Tuesday. Set your table with care, light some candles, pour some wine. Even if dinner is leftovers—or pizza—there is always something to celebrate.


  • 4 large egg yolks
  • ½ cup granulated sugar, divided
  • ¾ cup heavy cream
  • 1 cup mascarpone (8 ounces)


  • 1 ¾ cups good espresso or very strong coffee
  • 2 tablespoons rum or cognac
  • 2 tablespoons unsweetened cocoa powder
  • About 24 ladyfingers (from one 7-ounce package)
  • 1 to 2 ounces bittersweet chocolate, for shaving (optional)


  1. Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
  2. In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  3. Combine espresso and rum in a shallow bowl and set aside.
  4. Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
  5. Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
  6. Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
  7. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

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