A 10-minute walk from Sydney CBD’s Museum Station, in Oxford Village, lies the tiramisu specialty shop, “Tiramisu Lab.” We visited the store, owned by the cheerful and friendly Diego Staffetta, and the following article will cover the interview we held with him and the menu items we tried.
(Text and photos by Moe Shimizu and Chihiro Kaneko, Translated from Japanese by Sachi Kobayashi Pirola)
A wide variety of tiramisu flavours are available
The name of the shop, ” Tiramisu Lab ,” stirs the imagination, suggesting that there are many kinds of tiramisu available. One look at the menu reveals many flavours of tiramisu that you wouldn’t usually see at a supermarket or convenience store. Tiramisu flavours such as “NUTELLA,” which is popular in Australia, and “BANANA & NUTELLA,” are sold on the menu.
The featured menu item introduced to us this time, “CLASSICO,” is a superb tiramisu made using savoiardi (ladyfinger) biscuits soaked in cocoa-flavoured coffee. With just the right amount of sweetness and a smooth texture that melts in your mouth, it is an exquisite delicacy. Another menu item that was recommended to us during our interview was “BISCOFF.” The savoiardi is soaked in milk and coffee, and then crushed Biscoff is added [to each layer of the tiramisu]. The crispy texture of the Biscoff adds an accent to the smooth melting tiramisu, making it addictive.
The restaurant also has a special menu that utilises seasonal fruits, such as mangoes, passion fruits and lemons. The special menus change every week, and each time are made with great care.
Keto, vegan and gluten-free tiramisus are also available
In addition to regular tiramisu, Tiramisu Lab also offers vegan, keto and gluten-free tiramisu. The cream in gluten-free tiramisu is made using eggs and cheese in exactly the same way as a traditional tiramisu, but instead of using regular tiramisu biscuits they use a special sponge soaked in coffee and cream. This gives it a soft texture. Compared to a regular tiramisu, it leaves a softer impression. Also, the vegan tiramisu is made using an almond sponge.
When asked about his decision to offer keto, vegan, and gluten-free menu items, Diego explained, “Sydney is home to many people from a variety of backgrounds, so we wanted our food to be available to a wide range of people. Some have diabetes, some have celiac disease, and some are just trying to maintain their health. Many people with celiac disease, in particular, cannot eat any gluten at all, and we want them to be able to enjoy tiramisu as well, so we offer a gluten-free option.”
In addition, by substituting a high-intensity sweetener (stevia) for sugar, which is 200 times sweeter than sugar, it is possible to reduce the calorie intake associated with the sweetness. By incorporating such techniques, they have succeeded in providing a low calory option that many people can easily enjoy eating.
Why did you open a tiramisu specialty store?
When asked why he opened a store that mainly serves tiramisu, rather than a variety of sweets, Diego explained, “My grandmother often baked, and from an early age she made me an assortment of sweets. I developed a fondness for tiramisu because she was particularly skilled at making it, and so I thought I would open a store that specialised in tiramisu.” Also, in Sydney, there are many specialty shops, such as those that focus on donuts or cheesecakes. However, that there was a lack of tiramisu specialty shops until now seemed to be another reason.
Furthermore, we learned that the idea for introducing healthy menu options emerged from the fact that Diego himself likes eating healthy foods and going to the gym to stay in shape, and also likes sweets, and so he wanted to try to create sweets that were both healthy and delicious. Sweets are high in calories, and the more you eat, the more you tend to gain weight, so he is working to improve the menu as much as possible.
Tiramisu Lab has a wide variety of flavours and meticulously crafted vegan dishes available, so everyone can find something they like. We hope you will visit at least once.
After the interview
With a menu that caters to a wide variety of preferences, from standard to vegan and gluten-free dietaries, I think that this is a shop where anyone can enjoy tiramisu deliciously and joyfully. There are many options to choose from, so you’ll want to return again and again to enjoy the different flavours.
（Chihiro Kaneko）
During my visit to Tiramisu Lab, I learned that the shop not only focusses on the taste and appearance of tiramisu, but also carefully considers health aspects when making sweets. I felt that they were particular about using stevia, a high-intensity sweetener, as a substitute for sugar, which tends to be found in large amounts in sweets, to prevent them from becoming high in calories. The shop was filled with a variety of menu items that reveal the owner Diego’s ingenuity and consideration, in order for as many people as possible to enjoy tiramisu. I would definitely like to return next time I visit Sydney.
（Moe Shimizu）
*This article was written by six students from Tokyo Keizai University who participated in Nichigo Press’ internship program over a two-week period. Starting from February 12th, they visited cafes and restaurants in Sydney and conducted interviews. Other articles can be found below.
