An ode to tiramisù

There are people who think tiramisù is not a great dessert. While it’s true that in the wrong hands it can be stodgy or one-dimensional, but done well it strikes a perfect balance with its creamy, light structure and boozy notes that cut through the richness. Chris Crowley makes the case for tiramisù, saying that “it is just the right number of things.”

Making an automotive analogy, Crawford says that tiramisù “is the Alfa Romeo to icebox cake’s Ford. It has style, but it is, at its core, still humble.” He also relates the adoration for the iconic Italian dessert expressed by New York critic Adam Platt, who told him that it was, “ounce for ounce, quite possibly the most lethally delicious dessert in the entire culinary cosmos.”

Crowley takes us on a tour of tiramisù offerings in New York City, which sound great but which most of us probably will not be able to sample any time soon. Instead, we will have to content ourselves with the many possibilities that can be found in the EYB Library. Here are a few Member favorites:

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2 Comments

  • MarciK  on  December 13, 2019

    I could do without the alcohol in tiramisu. Some restaurants prepare it with entirely too much. But it’s one of my favorite desserts (provided I don’t taste the alcohol).

  • matag  on  December 13, 2019

    I really wish that I could eat it. I just can’t stand the taste of coffee. I did have a lemoncello one that I just loved.

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