Street Food Warms Your Heart: 31 Bar & Kitchen at 31 Keong Saik Road S(089138) - The Signature Dessert Tiramisu S$8.00 per serving

This is the Signature dessert Tiramisu priced at S$8.00 & is served under the Desserts Category of the Menu 2015 at 31 Bar & Kitchen located at 31 Keong Saik Road.

31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

The Tiramisu is made using Core Ingredients - strong black coffee, sponge finger biscuits (savoiardi), egg yolks, caster sugar, mascarpone cheese and cocoa powder (for dusting).

The origin of tiramisu dates back to its invention in the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso, Italy.

The first Tiramisu was created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori.

Some hold the view that Tiramisu originated as a variation of another layered dessert, Zuppa Inglese. Tiramisu was already mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto. Merriam-Webster's Online Dictionary first mention the dessert in 1982.

The original shape of Tiramisu is round, however over the years the shape evolve to form tile square due to the sponge finger biscuit (Savoiardi) used in the recipe.

How it is prepared - Here at 31 Bar & Kitchen Executive Chef Tan Chee Leong beats the egg yolk & sugar, then adds in the mascarpone & cream, mixing them gently to form the mascarpone mixture. Then he beats the egg white till them form a foam & fold them into the mascarpone mixture. He dips the sponge finger biscuit (Savoiardi) into the coffee. He layers the base with the mascarpone mix, then tops it with the sponge finger biscuit (Savoiardi), then repeat with the mascarpone mix layer & sponge finger biscuit (Savoiardi) & tops it with final layer of mascarpone mix. Then he dusts the top with the cocoa powder.

Tasting Notes - Executive Tan Chee Leong makes a really tasty Tiramisu. The mascarpone mix layer has a smooth soft silky mousse like melt in your mouth consistency, whilst the sponge finger biscuit is totally infused with the flavor of the coffee & paired well with the cocoa powder to lend a distinct cocoa flavor.

31 Bar & Kitchen Menu 2015