My tiramisu finally made its appearance at the food fair! A classic Italian dessert that originated in the Veneto region. Despite its reputation, I was surprised by how simple the process was. The ingredients were simple: ladyfinger biscuits, coffee, cream, mascarpone cheese, and eggs. After layering everything together, the most important step was leaving it in the fridge overnight. I feel excited to watching it slowly set and such simple ingredients could transform into something special. This process remind me that traditional dishes rely on time and care, rather than complexity.
When I took it out of the fridge, I sprinkled a layer of cocoa powder on top just before serving. I was immediately drawn to its appearance. The soft cream layers and the dark cocoa powder on top created a beautiful contrast. The smell of coffee was rich and comforting, which made it feel very inviting. It reminded me of quiet moments in cafés, where dessert feels like a small reward. As someone who loves chocolate, it reminded me of chocolate desserts I loved before, but this felt more mature and complex. The richness of the cocoa made the experience feel almost overwhelming in the best way possible. In that moment, the dish felt authentic, not because it was made in Italy, but because of the care and experience behind it.
After sharing it with everyone at the food fair, I was happy to see that people genuinely enjoyed it. Watching others go back for another slice made me feel proud, and it turned something personal into a shared experience. In that moment, I realised that food is not only about individual taste, but also about connection. A traditional dish like tiramisu carries cultural meaning, but it also becomes part of new memories when it is made and shared in a different place. This made me understand that food is not only something to eat, but something that connects people, tradition, and identity.
Eating Europe in Melbourne 