An ode to tiramisù
December 12, 2019 by DarcieThere 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:
- Tiramisù cake my way (Torta tiramisù a modo mio) from The Italian Baker by Melissa Forti
- Tiramisù from Gourmet Magazine
- Best-ever tiramisu from BBC Good Food Magazine
- Limoncello tiramisu from Lidia’s Italy by Lidia Matticchio Bastianich
- Tiramisù from Gourmet Traveller Menus (pictured above)
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