Western-style desserts are full of flowers, especially meaning and method. Tiramisu and Sabayon The dining table has become an overpass for the spring clothing conference. As a representative of Italian desserts, Tiramisu, with its gorgeous appearance and charming posture, has become popular all over the world. It uses less than ten kinds of materials to "sweet" and "sweet" with the bitterness of Espresso, the moistening of eggs and sugar, the alcohol of sweet wine, the fragrance of chocolate, the compactness of lady finger, the thick fragrance of cheese and whipped cream and the dryness of cocoa powder. It's a layer upon layer interpretation to the extreme.
Tiramisu, from a famous family, is a cake with coffee and wine flavor. It is made of whipped cream, cocoa powder, chocolate and flour, with a thin layer of cocoa powder on the top, a thick cream product below, and a mousse like a chocolate cake in the middle of the cream. It tastes fragrant, smooth, sweet and greasy when eaten. So there is a little bit of irrelevant bitterness, which just matches the cappuccino. Most restaurants use glassware to hold it. The pure cream yellow is sprinkled with the brown of cocoa powder, and a spoonful of chocolate is deeply scooped up. It is not as colorful as a banana boat, nor as monotonous as a cheesecake. The overall color of Tiramisu is harmonious and varied. Gently scoop up a spoonful and put it in your mouth, which is not cold and cold.