It's not often that I shovel a spoonful of tiramisu into my mouth and I get that "wow, this is good stuff". The most memorable was probably the first time. 17 years ago at Pasta Fresca. Throughout the next 17 till today, there have been good ones, bad ones and mixed feeling ones and my general take is that everywhere has their standards and some taste better to certain people than another. This dessert is almost upon receiving the award of the most ubiquitous non-local desserts of this past decade and it's something that in recent years I've gotten jaded with and pushed down the preferential ladder.
Last night, after dinner, we stopped by Da Paolo's Gastronomia to check out what culinary goodies was left a little less than an hour before it closed and decided to pick up a box of tiramisu along with some cheesecake. I remember one of the staff in the stall who happed to be nearby saying "You can't go wrong with that". Boy was she right.
What made this tiramisu stand out is the excellent and almost viscous soft marscapone fillings which does not appear in most tiramisu elsewhere. I don't know how pervasive is that since I do not go around eating that dessert at every opportunity, but this comes quite close to the traditional method of how they are made. In comparison with the poorer clones that comes with hard cream fillings or dry without the slightest hint of liquor which, this is almost.....ALMOST divine. Also this tiramisu comes blanketed with fine cocoa flakes instead of the regular cocoa powder. Does help reduce the choke factor when you eat them fast. There're probably other good ones around that are equally as good. For now, I know where to find one if I need to.
Last night, after dinner, we stopped by Da Paolo's Gastronomia to check out what culinary goodies was left a little less than an hour before it closed and decided to pick up a box of tiramisu along with some cheesecake. I remember one of the staff in the stall who happed to be nearby saying "You can't go wrong with that". Boy was she right.
What made this tiramisu stand out is the excellent and almost viscous soft marscapone fillings which does not appear in most tiramisu elsewhere. I don't know how pervasive is that since I do not go around eating that dessert at every opportunity, but this comes quite close to the traditional method of how they are made. In comparison with the poorer clones that comes with hard cream fillings or dry without the slightest hint of liquor which, this is almost.....ALMOST divine. Also this tiramisu comes blanketed with fine cocoa flakes instead of the regular cocoa powder. Does help reduce the choke factor when you eat them fast. There're probably other good ones around that are equally as good. For now, I know where to find one if I need to.
3 comments:
omg, thats. ass kicking tiramisu!
How much was it? The prices of that place have gone up like property prices within the past year hahahha so i have stopped visiting them since and the standards have dropped a bit....i used to like the cheesecakes there. Maybe i should go back and give them another try...?
It comes in 2 sizes. I bought the larger for $18.
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