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2012-06-13
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It feels a little awkward for me to admit that the best tiramisu I ever had was at an African restaurant. Have I not been to enough Italian restaurants? Does nobody know how to make a good tiramisu? Do I have terrible taste? I bombard myself with these questions while I enjoy the wonder of the tiramizulu at Out of Africa.Yes, it is real tiramisu - with Amarula and brandy; I think tiramisu without alcohol is a sham!It's a tiny little portion, but delicious enough that the RM22 is worth it. Just t
It feels a little awkward for me to admit that the best tiramisu I ever had was at an African restaurant. Have I not been to enough Italian restaurants? Does nobody know how to make a good tiramisu? Do I have terrible taste? I bombard myself with these questions while I enjoy the wonder of the tiramizulu at Out of Africa.Yes, it is real tiramisu - with Amarula and brandy; I think tiramisu without alcohol is a sham!
It's a tiny little portion, but delicious enough that the RM22 is worth it. Just the right balance of cake base and mascarpone cheese that makes everything light and fluffy; but it would all mean nothing if the cake base isn't soaked with Amarula (which gives a strong coffee-taste) and brandy (which gives caramelish sweetness and a woody aroma). Of course, the right amount of cocoa powder is important too, and they didn't fall short here either.
The final product is the initial creaminess, quickly followed by powdery chocolate texture and flavour, then the light cheese taste, followed by an intense burst of what tastes like caramel coffee with a strangely pleasant bitter aftertaste. It's that bitter aftertaste that makes you wanna dig in to counter with more sweetness - and that's the vicious delicious cycle.
*bows*
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