R IM ROME
TIRAMISU TIRAMISU
Ovo je jedan od onih deserata ko- ji izgledaju kao da su napravljeni za vitrine starih poslastičarnica. Slo- jevi tankog biskvita i čokoladne kreme završavaju se karamelizova- nom korom na vrhu, koja daje pre- poznatljiv hrskavi efekat. Nasta- la je u 19. veku i bila je cenjena jer je mogla da stoji duže nego većina torti tog vremena. Danas je jedan od najboljih suvenira Budimpešte – podjednako lep i ukusan. Gde probati : „Gerbeaud Café“ (Vo- rošmarti) i klasične poslastičarni- ce u centru.
Tiramisu je klasik koji se u Italiji ne doživljava kao poseban desert, već kao nešto što jednostavno mora da se poje- de. Piškote natopljene kafom, maskar- pone krema, kakao – jednostavno, ali bez prostora za grešku. Najbolji tira- misu je onaj koji nije presladak i gde se jasno oseća espreso. Iako poreklo vo- di iz severne Italije, Rim ga je prigrlio kao desert koji savršeno ide uz grad- sku energiju: brz dan, dobra večera, pa nešto slatko na kraju. Gde probati: tratorije u Trastevereu i Testaću SAHER TORTA
Tiramisu is a classic that Italians don’t view as a special dessert, but rather as something that’s simply a must. Cof- fee-soaked ladyfinger biscuits, mascar- pone cream, cocoa – simple, but with no room for mistakes. The best tiramisu is never too sweet and has a clear espresso flavour. Despite originating in northern Italy, it was warmly embraced in Rome as a dessert that suits the city’s energy perfectly: fast days, good dinners, and something sweet for the end. Where to try: the trattorias of Traste- vere and Testaccio
DOBOŠ TORTA DOBOSH TORTE
BUDIMPEŠTA BUDAP EST
BEČ V I ENNA
SACHER CAKE
This is one of those desserts that looks like they’ve been made espe- cially for the showcases of old cake- shops. Layers of thin sponge cake and chocolate buttercream, topped with a caramelised crust that cre- ates this cake’s signature crispy fin- ish. It emerged in the 19 th centu- ry and was appreciated for having a longer shelf-life than most cakes of the time. It is today among the best souvenirs to take home from Buda- pest – as beautiful as it is delicious. Where to try: Café Gerbeaud (Vörösmarty Square) and traditional cakeshops in the city centre.
Beč je grad u kojem se kolači jedu s ozbiljnošću, kao deo kulture. Saher – tamna čokoladna torta sa tankim slo- jem džema od kajsije i čokoladnom glazurom, nastala je 1832. godine u carskom okruženju. Ne deluje raskoš- no na prvi pogled, ali je savršeno iz- balansirana i obavezno se služi uz ne- zaslađenu šlag-penu. Bečlije će vam reći da se Saher ne jede usput – to je ritual, uz kafu i vreme. Gde probati: Hotel „Sacher“, „Café Demel“Ignis aut ex et aut labore mo ma quam
Vienna is a city where eating cakes is taken seriously, as part of the culture. The Sachertorte – a dark chocolate cake with a thin layer of apricot jam and a shiny chocolate glaze, was created in the imperial environment of 1832. It might not appear luxurious at first sight, but it is a perfectly balanced cake that it’s obligatory to serve with unsweetened whipped cream. The Viennese will tell you that this cake isn’t eaten “in pass- ing” – rather it is a ritual, requiring cof- fee and time. Where to try: Hotel Sacher, Café Demel
Desserts » Deserti | 93
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