Recipe by Christian and Bella Cortese, Nelson Alexander Ivanhoe

In the Cortese family kitchen, the espresso machine hums softly, filling the air with the heady aroma of freshly brewed coffee.

For Bella and Christian Cortese—siblings and real estate agents at Nelson Alexander—Christmas Eve is a time for tradition. At the heart of their celebration is a tiramisu recipe that has been passed down through their Italian family for generations.

“I was about seven when Mum first showed me how to make it,” Bella says as she dips a savoiardi biscuit into a mixture of coffee and marsala. “She’d tell me, ‘Not too long, Bella. Just a quick dip.’ Even back then, it felt like I was part of something special.”

“The biscuits are everything,” Christian explains while whisking mascarpone into a creamy mixture. “Too soggy, and the whole thing falls apart, but done right, they create the perfect base for the mascarpone layers.”

The mascarpone filling itself is a careful balance of richness and lightness. Egg yolks are blended with mascarpone and sifted icing sugar, while the whipped egg whites are folded in to create an airy texture. The siblings work together, creating alternating layers of soaked biscuits and mascarpone in a dish, finishing with a generous dusting of cocoa powder.

“This is where patience comes in,” Christian jokes. “It needs to sit in the fridge for at least a few hours, ideally overnight. Waiting is the hardest part every year.”

For Bella, now preparing to welcome her first child, the tradition takes on a new significance. “It’s amazing to think this recipe has been with our family for so long,”

The Cortese family generously shared their recipe with us—a gift that feels like our own Christmas miracle. Whether you’re looking to start your own festive tradition or simply want to perfect a tiramisu worthy of admiration, this generations-old recipe is a must-try.

Warning: once you’ve mastered it, you might find yourself on tiramisu duty every Christmas.

Shopping list:

• 250ml coffee (long black or instant)
• 150ml marsala or brandy
• 250g savoiardi biscuits (ladyfingers)
• 2 eggs
• 500g mascarpone
• 75g icing sugar
• 2 tbsp cocoa powder

How to create:

Brew the coffee and mix it with marsala or brandy in a bowl. Let it cool.

Separate the eggs. Mix the yolks with mascarpone and sifted icing sugar. Beat the egg whites until soft peaks form, then gently fold them into the mascarpone mixture.

Spread a thin layer of mascarpone on the base of a medium-sized dish.

Quickly dip each savoiardi biscuit into the coffee mixture and arrange

them in an even layer in the dish.

Spread half of the mascarpone mixture over the biscuits and repeat with a second layer of biscuits and mascarpone.

Dust the top layer generously with cocoa powder.

Cover and refrigerate for at least 2 hours (overnight is best). Enjoy!

For a video run through of the recipe, head to our Instagram.