RESTAURANT TIRAMISUS
| The sweet yet sublime Italian dessert has had its fair share of unflattering incarnations over the years. Here are epicure’s favourite places to enjoy this classic dolce | epicure paid for its own reviews. The establishments chosen are in no order of merit |
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The aroma reminds us of hazelnut latte and a swipe of the fork reveals a spongy interior that doesn’t fall apart. Don’t be surprised if you see Capricci’s manager Mr Aquaro, a former baker, personally dusting your tiramisu with a thick coat of cocoa—the entire restaurant team is quite fastidious about its signature dessert. |
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If we have an award for the most ‘chocolatey’ tiramisu, Da Paolo would easily clinch it. Instead of a layer of cocoa powder, the dessert is topped with shaved flakes of dark chocolate. The result is a bittersweet tinge with each bite, complemented by traces of citrus from the Cointreau-steeped sponge. |
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Call it a double treat because Dolce Vita’s dessert is accompanied by handmade tiramisu ice cream, crunchy chocolate balls and nutty biscotti. The whole creation gives a mishmash of soft and crisp textures that simply begs for seconds. |
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The coffee-soaked sponge is resplendent with the taste of freshly brewed espresso, giving off a bitter aftertaste that doesn’t overpower the cream cheese. What makes this dessert stand out from the rest is consistency: the man behind the dessert, chef John Siek, has been with Esmirada ever since the restaurant opened. |
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Imagine a complex expresso flavour followed by creamy, spongy layers of mascarpone and ladyfingers. Add to that a generous sprinkle of Valrhona’s Grand Cu cocoa powder—the Venezuelan Rolls Royce of cocoa dust—and you know you have one dessert that packs a memorable punch. |
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Fragrant rum, fresh mascarpone and lovely, buttery notes from the crème fraiche form a winning blend that makes you swoon, while adding fresh strawberries grants a sweet-zesty lift. |
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We’ve loved chef Michele Pavanello’s full-bodied tiramisu since his early days helming the kitcehn at Pontini and we are loving it even more now that he has moved over to Otto. Pavenello sticks to the same recipe but uses better grade ingredients this time round such as Segafredo espresso coffee, Pellegrino Marsala wine and Galbani mascarpone cheese. The tiramisu is dense, moist and each bite fills the mouth with a heavenly—and balanced—explosion of coffee, chocolate and cream flavours. |
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Chef Osvaldo Forlino’s tiramisu is as unpretentious as the casual, family-style restaurant that he runs. It’s luscious on the palate and the mascarpone is textured like a smooth, soft ice cream. |
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The ultimate adult dessert, Pontini’s version is a Marsala-tinged tiramisu served in a chic cappuccino cup. The Sicilian aperitif lends a sweet tang that complements the flavours of the Kahlua. |
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Perla, the sister of chef Valtulina Valentino, insists on using only Italian espresso for the restaurant’s tiramisu, which heightens the coffee aroma and flavour. To temper the bitterness in the sponge, a thin layer of icing sugar coats the cake. |
This long-standing bistro was fashionable before its time, way before cafe hangouts for book lovers became all the rage, and its breakfast is worth a re-visit. The spacious living area and floor-to-ceiling shelves stacked with eclectic reads (you can purchase the copy you are reading), local newspapers and magazines, will lure you to spend the whole afternoon there. Breakfast portions are hearty here and the sirloin steak with sunny eggs and fries is popular.
