Illy Espressamente, your coffee is great, but is the tiramisu supposed to rise from the plate in a single solid mass when you stick a fork in it?
Is the mascarpone supposed to have the chewy consistency of bubble gum, or has it merely coagulated from sitting inside a vitrine for several days?
Is your tiramisu an hommage to the chewy Pinoy candy called tira-tira? Or does tira-tira in this case mean “unsold baked goods”?
The waiter said we had to pour the shot of espresso over the tiramisu in order to enjoy it fully. Oh, thank you. As we were sharing the cake with a pregnant woman who was already over-caffeinated, we poured the espresso over our half of the tiramisu. We thought the espresso was supposed to soak into the sponge cake and ladyfingers and give it an intense coffee flavor. Is the espresso really meant to run off the hard surface of the tiramisu and spill onto the plate?
How old is this tiramisu?
How old are the pastries in the vitrine? Is their firm, attractive appearance the result of fossilization?
Tsk, tsk, tsk.