Top Tiramisu dishes in Toronto

Classic preparation — savoiardi soaked in espresso, mascarpone cream, dusted cocoa — executed without shortcuts and one of the better versions in the city

Classic preparation — espresso-soaked ladyfingers under mascarpone cream; consistently executed and not oversweetened

The house tiramisu is made fresh daily and avoids the cloyingly sweet pitfalls of lesser versions — creamy, well-balanced espresso-to-mascarpone ratio

Classic house tiramisu that finishes the meal cleanly — mascarpone-forward with a proper espresso soak, not overly sweet

Classic house tiramisu — properly soaked ladyfingers, mascarpone that isn't cloyingly sweet, a dusting of cocoa that lingers

Classic preparation with a well-soaked ladyfinger base and properly bitter espresso punch — one of the menu's stronger finishes

A generous, properly soaked rendition of the classic — espresso-forward and not overly sweet, the right way to end the meal

A classic finish — espresso-soaked ladyfingers with mascarpone cream; housemade and not overly sweet

Classic finish done right — espresso-soaked layers with a light, properly bitter mascarpone cream

A generous, properly soaked version — espresso-forward with a creamy mascarpone layer that holds up well at the end of a full meal

A properly made version of the Italian classic — espresso-soaked ladyfingers, mascarpone cream — a safe and satisfying finish to the meal

A properly layered, espresso-soaked classic — not reinvented, just done well, which is exactly what it should be

Classic house-made finish — espresso-soaked ladyfingers, mascarpone, dusted cocoa; consistent and not too sweet

A well-executed classic — espresso-soaked ladyfingers with a light mascarpone layer, not too sweet

The house dessert arrives in a generous portion — espresso-soaked ladyfingers under a properly airy mascarpone cream, made in-house rather than shipped in

Classic house tiramisu with a light mascarpone layer and a proper espresso soak — not reinvented, but reliably executed

A textbook version — properly coffee-soaked ladyfingers, no gimmicks, made in-house

A generous, properly boozy tiramisu with espresso-soaked ladyfingers and mascarpone that holds its structure — a reliable closer

A kitchen-made version of the classic — espresso-soaked ladyfingers with a well-balanced mascarpone cream, not overly sweet

Classic, unapologetically traditional — espresso-soaked ladyfingers with a mascarpone layer that doesn't skimp on the marsala

A well-executed classic dessert — espresso-soaked ladyfingers with mascarpone, served in a generous portion that pairs well with a digestivo

House-made tiramisu that finishes the meal cleanly — not overly sweet, with a proper espresso-soaked base

A classic, crowd-pleasing finish — mascarpone and espresso-soaked ladyfingers executed without surprises, a reliable closer to an Italian-Canadian meal

The dessert anchor — executed classically and without shortcuts, a strong closer if you have the stomach for it after pasta

A classic rendition — espresso-soaked ladyfingers and mascarpone that finishes the meal cleanly without excess sweetness

Classic, creamy, and properly boozy — a straightforward finish that doesn't try to reinvent itself

A long-standing menu item — the coffee-and-mascarpone dessert that rounds out the meal without fuss, portion-generous and not overly sweet

Classic, not fussy — coffee-soaked ladyfingers under a generous layer of mascarpone cream that doesn't try to reinvent itself

Classic Italian finish — properly soaked ladyfingers, mascarpone that holds its structure, and enough espresso punch to close the meal