Tiramisu from Tortello Divino
A creamy topping, a hint of bitter coffee bean, and maybe some sweet bread to pair–sounds like the perfect breakfast, right? Instead, it is one of the most famous desserts to come out of the Italian Peninsula. The history of the tiramisu is one full of contention, with, at minimum, three different explanations and claims to the location and time of its invention. The sweet, layered dessert may have been created in the ‘70s or ‘80s, while some have credited it back to the 17th century, with its point of origin bouncing between both Italy and France. Wherever or whenever it was first conceptualized, the dessert has become a staple in Italian restaurant menus, and Tortello Divino is no exception.
"Delectable mix of bitter and sweet." - Jake Sarey
Here, this small slice of heaven is delivered in a little glass bowl. The cocoa powder and whipped concoction of egg yolk, sugar, and mascarpone cheese start the first layer, which is a light, semi-sweet temptation for what lies underneath. Traveling down the side of the dish, a second layer is discovered: cake that has been chilled and is now living somewhere in the perfect zone between wet and dry. The coffee-dipped lady fingers were deliciously bitter, full of flavor, and built in precisely the right way to add the perfect amount of opposition to the sweet flavor draped over it. The biscuit was chilled and soaked through with coffee, so when the first bite is sampled, both the texture and flavor are balanced. None overpowering the other, it simply adds complexity and dimensionality to the beloved treat.
Overall, the tiramisu was lovely in taste and looks. This treat has something for everyone–for those who enjoy coffee, you will be enamored with the subtle flavors. For those who greatly dislike all things that come from the coffee bean, the whipped cream that sits on top is its own reward. Tiramisu is one of the best tiered desserts in the world, and besides, where better to try a new food than the country it (probably) came from?
Storyteller: Jake Sarey
Editor: Alexis Martinez
Photographer: Jake Sarey
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