We took Italy's most legendary dessert, laced it with Tunisian boldness, and turned it into a weapon of mass indulgence.
This isn’t your grandma’s tiramisu. We didn’t make a better version. We made something else entirely. Louder, layered, unstable on purpose. It's for the ones that don't settle for ordinary.
Discover our drops.
A smooth hit.
A raspberry punch.
A spicy finish that splits the tongue
like a Belgian kick.
Â
We like to joke and call it JCVD:
« Jam Claude Van Damme ».
It’s a split second decision between sweet and heat.
Â
Softness and punch.
Crunch meets flame.
Cream softens the hit.
And raspberry cuts through the calm.
Â
You’ll taste them, but never all at once.
Beneath a dark chocolate veil, black and
green cream sighs and red fruit confesses.
In our kitchen lab, we refer to it as
« Madame Murmure ».
Cream sinks into nut, berry drips beneath,
and a citrus flick fades on the tongue.
Â
It’s a secretive ritual, a dessert
in low voice, born in twilight.
In fact, this isn’t dessert.
It’s a whispered confession.
TERRAMISU isn’t only made in Tunisia. It’s made of Tunisia — of heat that doesn’t ask for permission, of flavours that hit before they melt. We take the bones of Italian tradition and lace them with everything Tunisia does best: sun that never backs down, spices that carry arguments, and ingredients that grew with attitude.
We don’t tone anything down. We don’t blend for balance. We fuse like it’s a fight. Espresso with bite. Pistachio that crunches back. Mascarpone holding it together like a diplomatic lie. Every box is a border crossed. Every spoonful is a peace treaty signed with a mouthful.
This is what happens when two cultures collide. With flavour, fire, and nothing to prove.
This isn’t dessert. It’s diplomacy.
And we started the incident.
CAVIAR didn’t just flip the burger. They redefined what food could be in Sousse: bold, obsessive, and built without compromise.
We partnered with them because they share our taste for disruption. Where they broke the rules on meat and bread, TERRAMISU came to finish the job through dessert: layered, weaponized, and unapologetically rich.
CAVIAR & TERRAMISU align with revolutions. And CAVIAR is the only address we trust to carry the incident forward.
đź“Ť CAVIAR BURGER HOUSE, rue Imam Boukhari, Sousse
You’ve got questions. Most people do after the first bite. Here’s what we’re willing to disclose.
Because we didn’t just want to lift you up, we wanted to shake the ground beneath your spoon.
TERRAMISU is a fusion of terra (earth, depth, origin) and tiramisu (the classic we respectfully rebel against).
It’s a name that holds both roots and revolt. A dessert that dares more.
We got bored of “classic.” So we took the softness of Italian mascarpone, stirred in Tunisian citrus, spice, and just enough attitude to make it dangerous — then stripped away the rules, the nostalgia, the powdered cocoa predictability. It’s tiramisu with a passport, a pulse, and no intention of behaving. Plus they come in a nice square box, the perfect size.
No worries. We aren’t either into the flavorless tiramisus you find everywhere. That’s exactly why we revisited it. So unless you hate bold flavor, smooth cream, and a little chaos in your dessert… you might want to give it a spoon.
Let's get serious for a sec: Yes, there are eggs, dairy, and in some flavors, nuts and gluten. No weird additives. No fake nonsense. Just real ingredients with real consequences, and if you're allergic, please inform the person serving you at Caviar.
Are you planning to refrigerate after opening? Nah. Eliminate witnesses. Well, if you insist. Up to 3 - 4 days refrigerated. But realistically? You won't close the lid of the box and flip it until it's finished.
Let’s just say it’s not too much, not too little — it’s a solo mission. Designed for one person to crush without guilt, or maybe share (if you're feeling generous). A duo-friendly format is in the works… but not for quitters.
Yes, we will. Some drops are posted. Some are leaked. Not everything rises to the surface and some things are meant to be unlayered. Consider this your clue.
Because mass production is for products. And TERRAMISU isn’t that. We make small batches by design to keep the flavor pure, the process obsessive, and the drop explosive. Nothing goes out unless it’s built to disrupt.
For now, there’s ONLY one table where it happens:
📍CAVIAR Burger House, Rue Imam Boukhari – Sousse, TUNISIA 🇹🇳
It’s more than a location. It’s where flavors drop, collide, and disappear.
No delivery. No reruns. Just a few boxes, each more fleeting than the last.
We’ve been asked to show up at weddings, product launches, secret afterparties, and things we probably shouldn’t mention in writing.
And while we don’t cater in the traditional sense — no trays, no mini spoons, no soulless servings — we do occasionally say yes.
When the setting feels right. When the crowd can handle it. When it’s not just another moment, but the moment.
If you think that’s what you’re building, tell us why at hello@loveterramisu.com.
We listen carefully. And answer very selectively.
Not at all. No delivery. No made-to-order. TERRAMISU is only served at đź“ŤCAVIAR, rue Imam Boukhari, Sousse.
Flavour this dangerous doesn’t travel. It waits.
Alright. Send it to hello@loveterramisu.com
No promises. But we read everything. Eventually.
