Description
This version of tiramisu is slightly twisted to integrate the chef’s childhood’s flavors for an exceptional flavor and texture combination. The base of the tiramisu consists of traditional belgian “Speculoos cookie” crushed and soaked in coffee. It is layered with a mascarpone cream and a 48h coffee and kalhua imbibed sponge cake, then finished with dark chocolate. The coffee comes from Panama and is steeped cold to develop aromatic flavors without adding bitterness to the cake and offer perfect balance.
