月樹的提拉米蘇 Moontree's Tiramisu

要是妳問起，月樹的提拉米蘇有何特別，我擔心這會是一段冗長且自滿的敘述。我用馬斯卡彭起士，吃起來不膩，也柔軟。我用來自義大利的手指餅乾和可可粉，讓提拉米蘇保有一點原鄉面貌。我用手打發鮮奶油，得連續打十幾分鐘。我不用雞蛋，讓提拉米蘇顯得厚實。我不用意式濃咖啡與蘭姆酒，而以冰釀精選咖啡取代，如此提拉米蘇一樣保有朦朧酒香，但不含酒精，還多了幾分本土風味。小朋友及酒精過敏者都可嚐一嚐。而妳的愛情，或者人生，是否與月樹的提拉米蘇一樣，看似材料簡單，卻蘊含綿密的經營與深沉的掂量？

If you ask about the secret of Moontree's Tiramisu, I afraid that will be a long-winded and self-complacent answer. Well, I use Mascarpone cheese, which is soft, but not greasy. I use ladyfingers and cocoa powder, which are products of Italy, so that the tiramisu can keep its original form. I whip the cream by hand for at least ten minutes continuously. I don’t use eggs, so that the tiramisu is thick. I don’t use espresso mixed with rum, but replace with signature blend ice drip coffee, which has local and wine-like flavor. It is alcohol-free. Children and people with alcohol allergy can try it. Is your love, and your life too, same with Moontree's Tiramisu, simple, but full of considerations?