Tiramisu at La Paris: Beyond the Classic Coffee

Tiramisu is one of those desserts everyone thinks they know — coffee-soaked sponge, mascarpone cream, a dusting of cocoa. We make that version too, our Cafe Tiramisu (Classic), and it is still the one most people order first. But once we had the base right, we started asking what else could sit under that cream. That is how the rest of the line came about: Hazelnut, for something closer to a dessert than a coffee pick-me-up; Houjicha and Matcha, both built around real roasted or ground Japanese tea rather than a flavoring; and three fruit versions — Mango, Passion-Pineapple and Strawberry — that trade some of the classic's intensity for something lighter and better suited to Hanoi's warmer months. Beyond the individual dessert Tiramisu travels well and holds its shape better than most cakes, which is why it has quietly become one of our most requested items for offices and events rather than just an evening dessert. If you are planning something for a team, a launch or a corporate gift, our Catering page has the details on ordering in quantity — it is worth reaching out ahead of time so we can plan flavors and portions rather than improvise on the day. Keeping it Like any dessert built on mascarpone and cream, tiramisu needs to stay refrigerated and is best eaten within a couple of days of pickup. If you are serving it at an event later in the day, keep it cold until close to serving time — the texture holds up far better than the flavor does once it warms up.