5 great tiramisus in Cape Town

Most of us have a happy tiramisu memory. Whether it was your grandmother’s version made with a secret recipe or an incomparable moment at a restaurant, there’s something incredibly evocative about this classic Italian dessert. Though some modern recipes come doused in marsala, madeira or Irish cream, the very first iterations of tiramisu contained no alcohol and the most traditional recipes abide by the same rule. Here are five great places to find delectable tiramisu in Cape Town.

Giorgio Nava's tiramisu at 95 Keerom

Giorgio Nava’s tiramisu. Photo supplied.

95 Keerom (Gardens)

Here the tiramisu is as traditional as can be. Air is beaten into the mascarpone cheese to make it as light and delicate as possible before layering it with Savoiardi biscuits. The tiramisu here is slightly less sweeter than usual with a subtle coffee flavour. Chef Giorgio Nava doesn’t add alcohol, as he wants children to have the option to enjoy it too. It’s garnished with berries and a dusting of cocoa powder for and you can get it for R55.

The Cousins (City Bowl)

The traditional tiramisu at The Cousins. Photo courtesy of the restaurant.

The traditional tiramisu at The Cousins. Photo courtesy of the restaurant.

At The Cousins they add their own twist: switching up Savoiardi biscuits for home-made ciambella. A ciambella is an Italian bundt cake with a light lemon flavour. Slices of this delicious cake go between layers of a mixture made of mascarpone cheese, coffee, sugar and eggs. The dessert is then topped with shavings of chocolate and a dusting of cocoa powder. Yours for R65.

Magica Roma (Pinelands)

The tiramisu at this popular Pinelands spot is as classic as it gets. Savoiardi biscuits are layered with a light combination of egg yolks, sugar, mascarpone, coffee and cocoa powder. One glass will set you back R65.

Cucina at Casa Labia (Muizenberg)

Here you’ll find a completely different take on tiramisu, where it comes deconstructed and infused with alcohol. The dark chocolate torte is topped with an Amaretto zabaglione, mascarpone crème, and almond-chocolate splatter. It’s finished off with an amaretti biscuit crumble. This artistic twist on the original is R75.

Cucina Labia's deconstructed tiramisu. Photo courtesy of the restaurant.

Cucina Labia’s deconstructed tiramisu. Photo courtesy of the restaurant.

Pesce Azzuro (Woodstock)

The much-loved recipe here comes from chef Andrea’s grandmother. It’s traditional, calling for the egg whites to be whisked into the egg, mascarpone and coffee mixture for an airy result. Andrea says the most important thing for a good tiramisu, because it’s such a simple dish, is to use the freshest ingredients of the highest quality. If you are keen for a twist, though, they could also whip up a batch that substitutes the coffee for a berry sauce. R50 per portion.

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