Cielo's Tiramisu

Most kids crave the sugar high you get from ice cream, cookies, and candy. Not me. I was the fat kid who wanted to shove as much pizza in my face as possible. I took down bacon cheeseburgers like there was no tomorrow. I waited for dessert to come so I could finish off the carbs and meat my friends left behind. There were only two desserts I cared for during my first 20 or so years of living: lemon tarts and tiramisu.  I have no recollection of why I fell in love with tiramisu—it's not a very teenage-friendly dessert. I hadn't yet come to enjoy the bite of alcohol; the closest I got to coffee was a Starbucks frappucino. I didn't even like chocolate back then! What a loser.

My birthday dessert was tiramisu, year in and year out. Even in Singapore, tiramisu. I've since expanded my dessert intake, but tiramisu still holds a very special place in my heart. It has a live-in housekeeper.

A few months back, I had lunch with a friend at Cielo, the restaurant at the St. Louis Four Seasons hotel. She insisted I try their tiramisu, and I didn't argue. What appeared in front of me was not what I expected.

It was a round tower of mascarpone topped with what appeared to be Dippin' Dots and a chocolate spoon. Hesitantly, I dug in. As my spoon dug inwards, chocolate sauce flowed out. What is this sorcery? 

This is normal tiramisu's chic and sexy cousin. It's tiramisu that only flies first class. It only shops in Milan because that's where the finest clothes are made.

All the components of tiramisu are there—the base is your rum soak ladyfingers, topped with a tiramisu mascarpone tower that's dusted with cocoa powder and chocolate caviar. The center holds a melty thimble of chocolate-coffee sauce. It's marvelous.

Quite frankly, it's the best tiramisu I've had in St. Louis. I've had a lot. I know it's not traditional, but I don't care. I want one the size of Abe Lincoln's top hat for my birthday.

The cannoli is also delicious, if you're the kind of person who doesn't eat tiramisu.

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This picture is here just to reiterate that the inside is gooey.

This meal was included as part of a media staycation at Four Seasons St. Louis.