Easter Edit 2026
This year, I wanted to create an Easter Edit that captures the best part of the holiday- the time spent home with your loved ones.
In this newsletter, I’m also inviting you into my dining room— sharing tips on setting the perfect Easter table for gatherings with friends and family, where the details make all the difference.
And finally, I’m sharing one of my favourite recipes from my new book — simple, seasonal, and made to be enjoyed slowly, just like Easter should be.
Table Setting
For Easter, I’m always drawn to a palette that feels fresh like whites, gentle greens, and touches of pale yellow. Simple, natural, and timeless. This year, I’m decorating the table with small flower bulbs placed in mini glasses — a detail I love for its understated charm and the feeling of something about to bloom.
As many of you know, I have a deep obsession with tableware. For Easter, I’m reaching for some of my absolute favorite pieces — classics that I return to year after year — and pairing them in a way that perfectly complements the season. Thoughtful details, beautiful materials, and a table that invites people to stay just a little longer.
From My Kitchen to Your Table
When I wrote my book, it wasn’t just about food. It was about life — new beginnings, healing, love, and the quiet moments we share around a table. Recipes, to me, are memories in the making, meant to be cooked slowly and enjoyed together.
For this Easter edit, I wanted to share one of the recipes closest to my heart. It’s simple, nourishing, and full of flavour — the kind of dish that feels just right for spring and for gathering with the people you love.
This is a dessert from my new book "a love letter to italy". Its so simple and quick, yet very delicious.
For 6 persons:
500 grams of Mascarpone or Ricotta
2,5 dl heavy cream
1 tablespoon of sugar
1 vanilla stick
250 grams of dark chocolate
0,5 dl milk
zest of one orange
Whip the mascarpone cream until firm
Place the mascarpone cheese in a bowl
split the vanilla stick in half and mix the seeds in to the mascarpone
mix the heavy cream and place it in the fridge for about 15 minutes
cut the chocolates in small pieces and mix with the milk in a pan. Heat carefully until smooth sauce-like texture
Use an ice cream scoop and place a scoop of mascarpone on each plate
Top with chocolate sauce and orange zest
Enjoy!
