Iacopo Falai’s tiramisu breaks the tired convention of this ubiquitous Italian dessert. It’s a deconstructed version that lays all the ingredients on a plate with espresso poured over, allowing the diner to play and decide what components to eat at the desired proportion. It makes dining fun again in a thought-provoking way. English cream with mascarpone, coco butter, 55% cacao dark chocolate, dehydrated coco powder and a light coffee biscuit make up this delicious medley. Chef Falai takes his artistry very seriously, with details like crystallized pansy petals and spinetta jelly that also emphasize the decorative element and complete the work of art.