mascarpone + cocoa + coffee + sponge = lovestack

Whenever most of my friends and I dine out, we look forward to the much anticipated event of the dessert.

Too many frites during the main?  Not enough satisfaction in the salad?  The tiramisu balances these excesses or voids in the meal perfectly.  Rich mascarpone is lightened with airy Italian sponge fingers, and sweetness is balanced with bitter coffee.  Coffee also saturates the flavor of cocoa, making it a dynamic flavorful POC (piece of cake).  This POC can also be realized in many different shapes, how about that.

Love of tiramisu has also been embraced by a restaurant in NYC (confirming that it is time to move there in the coming 40-50 years):
http://www.urbandaddy.com/nyc/​food/13977/Dolce_Vizio_The_Cou​ntry_s_First_Tiramisu_Bar_New_​York_City_

[Jones the Grocer. Dempsey Hill. Singapore]
Mascarpone of a runny quality envelops the sponge.

[La Fiandra. Singapore Art Museum. Singapore]
Cubes of sponge swim in the sea of thick mascarpone encased in cocoa.

[Garibaldi. Singapore]
Perfect special-occassion tiramisu.

[Isola. IFC. Hong Kong]
Sadly, the conical shape of the glass it's served in makes for a disproportionate ingredient experience.

[Cafe Causette. Mandarin Oriental. Hong Kong]
The absolutely best tiramisu I have had; perfect ratio of mascarpone to sponge cake, with a generous helping of espresso, topped with beautiful chocolate ribbons.  Tough day?  Don't worry, tiramisu's here.