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. Not even close. And that’s exactly why it works. We didn’t make a better version. We made something else entirely. Louder, layered, unstable on purpose. Some people won’t get it. That’s fine. We didn’t make it for everyone. It's for the ones that don't settle for ordinary.
Caramel Crackle
Midnight Pistachio
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.
📍 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.
I'm glad you asked.
Short answer: We got bored of "classic."
Real answer: We fused Italian creaminess with Tunisian spice, citrus, and chaos. Think tiramisu with a passport, a playlist, and absolutely no respect for the rulebook. It's something else.
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.
Refrigerate after opening? Nah. Eliminate witnesses.
Technically? 3 to 4 days refrigerated.
Realistically? You'll finish it in no time.
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. So if you see something new, act like it's your last spoon on earth. Flavor waits for no one.
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.
We don’t scale. We unleash.
For now, there’s ONLY one table where it happens:
📍CAVIAR Burger House, Rue Imam Boukhari – Sousse.
It’s more than a location. It’s where flavors drop, collide, disappear.
No delivery. No reruns. Just a few boxes, each more fleeting than the last.
If you're curious, don’t wait too long. The next bite’s not guaranteed.
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 📍CAVIAR, 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.
