Listed at No. 19...
"The name means "pick me up" in Italian and this authentic version of the Italian favourite is made with punchy espresso and rich, creamy mascarpone cheese."
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Fen's comments
Earlier this year in January, I got a chance to dine at Da Paolo at Rochester Park. It was a company lunch affair in which the menu was fixed to be able to cater to about 40-45 people. In fact, we took the entire 2nd level of the place and I don't deny the fact that I was excited about lunch since I seldom get to dine in such a lavish place.
Anyway, having the choice between the
From vague impression, I didn't enjoy the dessert at all. First and foremost, this is what I call a haunting portion, too huge for one. Next, I always prefer a higher percentage of savoiardi with a desirable amount of moisture so that it is pleasant to enjoy every mouthful and of course, for easy-swallowing...
However, since Yuan is on his hunt for his favourite Tiramisu, how can we miss out this candidate that was mentioned in the 50 best cakes article. Thus, to ensure we eat the right one, we specially made a trip to the mentioned da paolo outlet, braving the rain and storm, we present you our comments for this baby...
Personally, I didn't like it as much as the one from Hotel Intercontinental, but I am starting to have my suspicion how an authentic Tiramisu should taste like. It seems like major Italian names such as Prego and Ricciotti have their Tiramisu presented in a rich and thick mascarpone cheese and negligible amount of liquor. Whatever the case, when it comes to eating, it is subjected to personal preference and in my personal point of view, I would prefer a greater portion of savoiardi and alcohol with a lighter mascarpone cheese.
Oh, before I sign off for the day, the difference between the Tiramisu from Dolci and Rochester Park is that the former has extra pieces of savoiardi at the side of the cake. However, as these form of cakes generally contain more flour than the average sponge cake, it is no doubt a little dense and springy. I find it nice since it neutralizes the taste of the rich mascarpone cheese but the one from Ritz Carlton is much better as it is crispy on the outside despite keeping it in the fridge overnight and the interior of the ladyfingers remains soft and light.
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Yuan's comment
This is my 10th tiramisu which i ate this week and i am kind of sick of tiramisu. I am beginning to be a little mechanical when i assess tiramisu.
1) Texture. As pointed out before, the amount of cocoa powder can be an indication to its moisture content, thus this is drier and denser sort.
2) Presentation. Doesn't look like your typical tiramisu. You will notice that there is a layer of savoiardi around the tiramisu which is not soaked with any alcohol at all. This makes the tiramisu look unique but also drier. I generally prefer the moist feeling when it comes to tiramisu.
3) Proportion of mascarpone cheese and savioardi. As you can see it is virtually filled with mascarpone cheese. This outshines the coffee liquer element.
4) Alcohol is hardly present in this tiramisu.
Generally, I feel that readers should only make the trip if you are looking for something different but other than that, i think you can give this tiramisu a miss.
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Dolci da paolo
43 Jalan Merah Saga
Chip Bee Gardens
#01-68
Tel: 6479 0336
http://www.dapaolo.com.sg
Operating hours: 8 am to 7 pm daily
2 comments:
If you're looking for real authentic Italian tirumisu. Its actually very hard to find in SG or any other part of the world because it have such an argueable history.
I just would like to share with you that real authentic Italian tirumisu actually doesn't hold any alcohol content. Its usually made for children & elderly.
Italian tirumisu half soak their Savoiardi in Italian brew. Their expresso taste different then what's normal available.
They use Savoiardi because they are able to absorb a higher amount of liquid then normal finger sponge & change the flavour of the coffee a little.
Italian mascorpone taste different than American mascorpone as american mascorpone makes tirumisu more dense & heavy.
& Italians make their tirumisu with real eggs.
Some places substitude eggs to pasteurized eggs, etc to prevent the risk of salmonella poisoning. Real eggs make the cheese layer much more lighter.
with these day & age, there are all sorts of variations. Just thought of sharing with you Italian tirumisu that I've learn & tasted while interning as a chef there.
Hope you'll find your favourite tirumisu soon! :D
Recently, I came across a very good Tiramisu at 8, Ang Siang Hill and a must try for all Tiramisu lovers!!
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