Across the Country, Tiramisu is Getting An Ingredient Rebrand | Eater
"A New York City spot that has reinvented itself as a dedicated tiramisu concept, displaying about 18 varieties at once like a gelato case. Many offerings are Asian-inflected — peach lychee, taro mochi, Thai tea-Ovaltine, durian soybean and the eye-popping seaweed–pork-floss–taro — and the team shifted from mousse cakes and cream puffs to tiramisu in September 2024 to meld Chinese flavors with Italian tradition. Owner Echo Wu notes customers recognize tiramisu but are intrigued by the colorful new presentations; a viral video topped a million views, and the shop rolls out monthly specialty flavors (recently mango sticky rice) to keep people returning." - Bettina Makalintal
