Tiramisu or tira-tira?
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.
Answers to questions you might be asking, unless you wandered onto this site purely by accident >>>
September 9th, 2013 at 12:51
hahaHAHAHAHA. solve na ako sa intro pa lang. rofling.
September 10th, 2013 at 13:45
It’s not funny. It’s tragic.
September 10th, 2013 at 21:59
Perhaps the espresso was simply not hot enough? If the coffee were somewhat volcanic in temperature it could cut through the petrified pastry like Vesuvius through Pompeii.
Although now that I think about it maybe that piece of tiramisu actually was salvaged from Pompeii.
September 10th, 2013 at 22:31
Ejia: Ooh an ancient artifact! Probably meant for display, not for human consumption.