Tiramisu state of mind: What makes the Italian dessert a classic

No matter the cuisine therersquos always a tiramisu on most restaurant menus in the city Like the evergreen chocolate brownie the tiramisu too has earned its place in our list of favourite orders On October 30 Italians mourned the demise of 93yearold Ado Campeol the father of the tiramisu And this writer like so many fans decided to do some digging about what makes this dessert a classicBread Barrsquos version with whipped creamIt is the coffee element that makes tiramisu universally loved explains Roberto Zorzoli head chef of Romanorsquos at JW Marriott Sahar ldquoThis is one ingredient that is known to everyone globally This and the fact that the dessert is simple to prepare make it well acceptedrdquoLotus Biscoff tiramisu by Jamjar DinerMascarpone is easy to make and every local cheese maker has nailed it ldquoMascarpone is sourced from Veneto in north Italy which is also known for other rich cheeses like Parmesan and gorgonzola Another dessert Zuppa Anglais is actually a forerunner of sorts for tiramisu This dessert is made using coffee mascarpone cheese and cherry liqueur which is not available easilyrdquoSmoke House Delirsquos version uses inhouse coffee cream and dustOne factor that upsets Zorzoli is the use of whipped cream ldquoA classic tiramisu is heavy on the palate but light on the stomach Whipped cream has the reverse effect The perfect tiramisu is one that uses good ingredients especially coffee The ladyrsquos finger or savoiardi a biscuit is available in the market but one can make it at home too At Romanorsquos we make it without alcohol so that everyone can have itrdquo he assuresRoberto ZorzoliChef owner of Commis Station CS Divesh Aswani says the dessert has slowly taken over the world for its simplicity and balance of flavours ldquoMy idea of a perfect tiramisu is creamy mascarpone bitter coffee generously spiked with alcohol and a generous dusting of unsweetened cocoa mdash the magical ingredient that can make or break your tiramisurdquo says AswaniCS tiramisu uses rum brandy and Dutch cocoa sourced from Kerala Divesh Aswani rightAt Commis Station he serves it in 25 kg containers ldquoWersquove swapped out the classic savoiardi with a genoise sponge thatrsquos cut thin to create the perfect cream and biscuit balance We also spike our coffee with a mix of rum and brandy to make up for the lack of Marsala wine We also use a Dutch cocoa sourced from Kerala that gives our signature CS tiramisu the aroma and flavour balancerdquoJust Deserts Try this Lotus biscoff version that combines the biscoff biscuit cocoa and coffeeAt Jamjar Diner Andheri West and Bandra West Timing 9 am to 12 am Call 9619000365 Cost Rs 380 Made with espressodipped savoiardi and mascarpone this tiramisu is served straight from the bulk trayAt Sorrentina Foodhall Linking Road Santacruz Timing 11 am to 4 pm Call 9136913747 Cost Rs 456 This indulgent version is made with Impresariorsquos inhouse coffee cream and coffee dust from their own blendAt Smoke House Deli Pali Hill BKC Colaba and Lower Parel Timing 9 am to 10 pm Call 24933222 Cost Rs 210 The creamy version has whipped cream rich mascarpone and coffee liqueurAt The Bread Bar Deonar Village Road Timing 930 am to 8 pm Call 08928482554 Cost Rs 200