20/05/2026
Our Tiramisu Gelato starts long before it reaches the pan. We make the sponge in-house, brew fresh espresso with beans sourced from Chikkamagaluru, soak the sponge till it’s rich with coffee, and fold housemade mascarpone into the gelato base. Then comes the layering, espresso-soaked sponge, coffee sauce and a generous dusting of Belgian cocoa powder over the mascarpone gelato.
A little dramatic? Maybe.
Worth the 12-step process? Absolutely.