I remember when
I was a kid still living in Pampanga, how my mom would make
tiramisu for special occasions like birthdays and Noche Buena. I looked forward to these occasions, mainly because I got to help her make the tiramisu. I was about ten or eleven when I would put on an apron and whisk together the ingredients in a bowl. It was like starring in my very own cooking
household, tiramisu was never made with coffee or egg yolks—the way it should
be. Instead, mom's tiramisu was made with layers of graham crackers, a mixture of what we called “Nesel
cream” and condensed milk, and a can of fruit cocktail. Yup, we grew up
thinking tiramisu was actually crema de fruta.
Looking back, after several years and countless tubs of real tiramisu, I guess my mom was
kind of right all along. Crema de fruta, graham cake, and mango float—in
one way or another—were variations of the tiramisu.
We Filipinos are
great at making do with what we have, especially back when imported ingredients like mascarpone weren't so easy to find in the
supermarkets. We just used what we had, and whipped up something delicious
Nowadays, we’re lucky to have access to more authentic versions of dishes
from all around the world. Browse through Grab or foodpanda and you can
literally taste the world from your couch. And with Instagram and Facebook revolutionizing
e-commerce, creating a platform for talented home cooks to showcase and offer
what they have to more people, any craving is just simply a tap or DM away.
the origins of tiramisu is pretty hard to pinpoint, especially when various
Italian regions—Veneto, Siena, and Friuli Venezia Giulia, to name a few—are fighting
over who gets the recognition for inventing tiramisu. Veneto claims it was their
brothels in Treviso that started serving tiramisu as a sort of aphrodisiac. Others
say it was towards the end of the 17th century in Siena when it was first
created in honor of their Grand Duke Cosimo III. There was also evidence that
its semi-frozen ancestor, tiremesu, was first served at a restaurant in Friuli
Venezia Giulia in 1938.
I found it
interesting that in the same way that we can argue all day about where tiramisu
first started, we can also argue all day about what form it should officially take. Should tiramisu be about the coffee notes? Can it be fruity? Should it be sweet or bitter or maybe even citrus-y?
We say: why
not let it be anything it can be?
In the same
spirit that my mom had when creating her tiramisu—the version that made us
happy and full—I say we should let people run wild with what they can do with tiramisu. And honestly, it’s nice to see all the creativity and versatility that come into play.
like your tiramisu traditional and classic, or with a new twist, a different twist to it,
there’s a tiramisu version to suit your palate. Browse through our selections below and you might just find your perfect match.
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Mascarpone Cake By Benassi
Prepare for your world to be rocked with these mascarpone cakes that are a bite of heaven. Katia Benassi-de Guzman, the owner-baker, definitely knows her tiramisu since she was raised in Tuscany. Her mascarpone cakes are made to an old family recipe that’s been handed down through the generations. And if there’s one thing we know about Italian home cooking, it's that nonna's dishes are sure to beat anything from even the fanciest restaurant. Katia's rich coffee-flavored sponge cake is topped with a generous layer of zabaglione — that delicious, heavenly combination of mascarpone, sugar and egg yolks. We’ve got nothing else to say about this world-altering dessert except that you should definitely not miss it. For orders, text or Viber (0995) 559-8384 or DM @mascarponecake_bybenassi on Instagram.
If you’re a dark chocolate aficionado, then you know how well it partners with orange. The dark chocolate-and-orange pairing is not as popular as it could be, which is a shame. So when we heard about a tiramisu that marries these two flavors, we knew we had to have it. The Tiramisu Bar is home to a variety of tiramisu flavors like classic, roasted hazelnut, and vanilla. But we personally think that the dark chocolate and orange tiramisu rules. A ganache-like layer of rich dark chocolate and orange lies on a bed of coffee-soaked ladyfingers, with a layer of mascarpone on top. While tiramisu usually relies on the balance between the bitterness of the coffee and the lightness of the mascarpone, the addition of the ganache filling just takes this tiramisu to a whole new level. A zingy orange zest cuts through the rich cocoa flavor, so every bite bursts with sweet, creamy, bitter, and zesty notes. For something more extra, you can also order their dark chocolate and strawberry tiramisu topped with giant chocolate-coated strawberries. To order, visit their website at www.tiramisu.bar or DM @thetiramisubar on Instagram.
If you’re a fan of authentic Italian-style tiramisu, then look no further than Tiramissyou MNL. They only stick to the classics, using only Italian ingredients and farm fresh eggs to assure their zabaglione is top tier. The base is made with Savoiardi ladyfingers soaked in strong Illy coffee. The zabaglione is all Virgilio mascarpone, premium egg yolks, sugar and cream. It’s the classic tiramisu recreated to a T: creamy, neither too bitter nor too sweet, with perfectly even layers. Some are calling it the best classic tiramisu they’ve ever had. We’ll let you decide! For orders, call or text (0917) 622-9783 or DM @tiramissyoumnl on Instagram.
For simple, straightforward tiramisu, order Desserts & Co. They just started baking in June last year, but their tiramisu and Nutella babka have already got rave reviews. If you’re hesitant about the uncooked egg present in most tiramisu, you’ll be glad to know that Desserts & Co. doesn’t use eggs. Their tiramisu is also alcohol-free, so it’s safe to have your kids devour a tub - or even more. The tiramisu is made fresh before delivery every Sunday. To order, send a DM to @dessertsandco.ph.
If you’re hankering for something a bit more adventurous, then Megamax is right up your alley. Honestly, we’ve never seen tiramisu made with matcha and hojicha tea before! Matcha and hojicha are both green teas local to Japan, and quite popular in desserts (think matcha cheesecake, cookies, and doughnuts, for example). But matcha tiramisu? Only at Megamax! Megamax is a quarantine baby of sisters Maegan and Maxine, who have been making tiramisu since they were 15 years old. Years of perfecting their recipe has resulted in this masterpiece. The hojicha tiramisu is a limited-time offering. Savor the flavor of roasted tea complementing the creaminess of the mascarpone, and we like how the ladyfingers aren't soggy when soaked in uji matcha. To order, text (0917) 116-7325 or DM @megamax.ph on Instagram.
Classic tiramisu has always been served in circular or rectangular glass serving bowls to showcase its delicious layers. And when you’ve got pro layers like Gab’s, you just got to show it off! Gab’s Just Desserts is home to this not-so-classic tiramisu, which may be defying regular tiramisu rules—but only to make it much more sinful, decadent and delicious! On top of the coffee-soaked ladyfingers and classic zabaglione, Gab’s tiramisu has a generous layer of Nutella followed by a layer of crushed hazelnuts for the extra crunch. As they say, everything is better with Nutella. And indeed, Gab’s tiramisu really is on another level of tiramisu heaven. To order, DM @gabs_justdesserts on Instagram.
Here’s another classic rendition of the Italian favorite. A quarantine project that’s doing crazy well, Little Butter specializes in creating layered cakes that will leave your eyes delighted and your taste buds pleased. The star of their blockbuster lineup: the classic tiramisu. Coffee-soaked Savoiardi ladyfingers, Italian mascarpone, and a dusting of premium cocoa powder make up the perfect layers of Little Butter’s tiramisu. While tiramisu is best consumed immediately, fans of Little Butter are finding out that their tiramisu gets even better after 48 hours as the flavors of the layers melt together. Airy, flavorful and perfect—it’s definitely heaven in a tub. To order, DM @littlebutterph on Instagram.
Chef Rankin decided to experiment with tiramisu and threw in some lemons and liqueur, resulting in a limoncello tiramisu that pits intense lemony tartness with creamy mascarpone. Did you know that classic tiramisus was also made with marsala wine? In this lemony twist, Chef Rankin decided to infuse his lemon tiramisu with imported limoncello, a lemon liqueur mainly produced in Southern Italy. The layers are then topped with lemon zest and slices. This dessert really knocks it out of the park. Order this limoncello tiramisu or try his other variants: classic and strawberry. Send a DM to @chefkin on Instagram.