Melbourn’e best: Rosetta, Bottega, Mister Bianco and Sarti and are all serving great tiramisu

TIRAMISU can come in all shapes and sizes. But where do you get the very best Melbourne has to offer? We look at where tradition mixes with innovation, to create something truly special.

Five-layer tiramisu at Sarti. Picture: Ellen Smith

TIRAMISU can come in all shapes and sizes. But where do you get the very best Melbourne has to offer?

We look at where tradition mixes with innovation, to create something truly special.

1. SARTI

Tradition and innovation coexist at Sarti. So when chef Paolo Masciopinto sends out tiramisu ($16), it comes layered — hot and cold — in a big chunky glass. On the bottom is coffee jelly. Above that, crunchy savoiardi biscuit.

Then — in ascending order — a chocolate chip wafer to separate biscuit from cream, a layer of mascarpone and a warm, foaming crown of zabaione

6 Russell Place, city; Ph 9639 7822

Tiramisu at Rosetta.

Is there an amazing tiramisu in Melbourne we overlooked or have you tried any of these great desserts? Have your say by leaving a comment in the box below.

2. ROSETTA

Neil Perry might change the pasta, at Rosetta but the tiramisu ($21) at his ritzy Italian diner is set in stone.

Diners love the way his dessert chefs use two kinds of marsala — one drier than the other — and whisk the mascarpone, cream and sugar to such fluffy perfection.

There are two layers of (house-made) savoiardi biscuit, some cocoa powder, and a generous dusting of chocolate.

Riverside, Crown; Ph 8648 1999

Bottega’s tiramisu.

3. BOTTEGA

Making tiramisu ($16.50) at this stylish Italian diner, chef Gabriele Olivieri looks to the Veneto for inspiration and replaces savoiardi with two other types of biscuit: amaretti and pavesini.

“I add a little amaretti liqueur to the espresso, too,” he says.

“Just to give it a little kick.”

74 Bourke St, city; Ph 9654 2252

Tiramisu at Mister Bianco.

4. MISTER BIANCO

Chef Joseph Vargetto, aka Mister Bianco, puts his heart and soul into everything. His tiramisu ($16) is no different. The Bianco version favours Tia Maria, well soaked savoiardi biscuits and what Vargetto describes as “thick, rich cream ... sweet and tangy.”

285 High St, Kew; pH 9853 6929