Western desserts are all flowers and plants, especially Italian and French. As soon as the gorgeous desserts like Tiramisu and Sabayong appeared, the dining table became the overpass of the spring dress conference. Tiramisu, as a representative of Italian desserts, is popular all over the world with its gorgeous appearance and charming posture. With the bitterness of strong coffee, the nourishment of eggs and sugar, the alcohol of sweet wine, the richness of chocolate, the compactness of a lady's fingers, the richness of cheese and whipped cream, and the dryness of cocoa powder, all kinds of complex experiences that "sweetness" and sweetness can evoke are interpreted to the extreme in less than ten materials.
Tiramisu, from a noble family, is a cake with coffee and wine aroma. It is made of whipped cream, cocoa powder, chocolate and flour. The top layer is a thin layer of cocoa powder, and the bottom layer is a thick cream product. In the middle of the cream is a chocolate cake-like Mu Si. It tastes fragrant, smooth, sweet and greasy in the mouth, and it has a soft texture, and the taste is not just sweet. Because of cocoa powder, it has a little innocuous bitterness, which just matches cappuccino. Most restaurants use glassware to hold them. Pure cream yellow sprinkled with brown cocoa powder, scooped one spoonful, and dark brown chocolate. It is not as colorful as a banana boat, nor as monotonous as cheesecake. The overall color of Tiramisu is harmonious and changeable. Gently scoop up a spoonful and put it in your mouth. Not cold, refreshing taste. The unique sticky feeling of whipped cream wraps your lips, tongue and teeth. When you swallow it slowly, that tenderness and sweetness will overflow every part of your body.