Food Picks: Tiramisu and other tasty treats at Tiramizus De Sensare

SINGAPORE – Open just three days a week, Tiramizus De Sensare is a treat for your senses on the weekends. Think light and airy tiramisu with the robust scents and flavours of coffee and liqueur.

Tiramisu (Original) is available at $4.50 for a single serving in a cup for walk-in customers. But come Jan 1, the price will increase to $5.

For those who care about aesthetics, the tiramisu is available in a premium cup ($7.90). For website orders, there is a minimum order of 10 cups.

The tiramisu is also available in a 500g glass jar with an airtight lid for $30. Prices for the premium cup and jar will remain the same from Jan 1. 

Co-owner and chef Joseph Quek, 57, prepares all the desserts sold at Tiramizus De Sensare, where tiramisu is the signature item. He is also an adjunct lecturer at Nanyang Polytechnic and associate faculty at the Singapore Institute of Technology.

He learnt to make tiramisu while working as an assistant cook at now-defunct Italian restaurant DOMVS at Sheraton Towers in 1985. Since then, he has been selling tiramisu from his home as a side hustle for over 20 years.

He started Tiramizus De Sensare as an online business with a partner in 2019, and they opened their physical bakery at Thomson V Two in November 2021. 

Chef Quek takes pride in using neither whipped cream nor gelatin in his tiramisu. Instead, he uses Italian mascarpone and pasteurised egg yolks to create a fluffy texture.

Savoiardi biscuits are soaked in espresso and a mix of Kahlua coffee liqueur and Bacardi Superior Gold Rum for his version with alcohol. Each tiramisu comes covered in a thick layer of cocoa powder.

His version of tiramisu sans alcohol is priced the same as the one with alcohol.

Another of his signature desserts is Fudgy Brownie ($3.50 a slice, $4.50 a slice from Jan 1), luxuriously made with Valrhona Ariaga Noire 59%, a dark chocolate couverture which lends a pronounced taste of chocolate.

While each slice seems thin, the brownie is marvellously fudgy and has a slightly chewy texture, not unlike that of Royce’s nama chocolate.

Do not miss out on the luscious Basque Burnt Cheesecake ($8 a slice, $9 a slice from Jan 1).

Chef Quek stopped making it with a molten middle, as most of his customers prefer the cake to be cooked through. But it does not take away from the light creaminess of the interior, thanks to the use of Italian cream cheese, which is not dense at all. 

Where: Tiramizus De Sensare, Units 2 and 10, B3-09 Thomson V Two, 11 Sin Ming Road
MRT: Upper Thomson
Open: Noon to 6pm (Fridays to Sundays), closed Mondays to Thursdays
Tel: 9688-3101
Info:

tiramizus.com