The citrus tiramisu at this Frelard bar riff uses sponge or ladyfingers soaked with citrus and coffee, layered with mascarpone cream and finished with cocoa.[9] Instead of straight espresso, the soak has a bright citrus element that lifts the usual coffee notes and makes the dessert feel lighter.[9] In each bite, you get tangy, cool cream, soft cake and a gentle cocoa finish, with the citrus cutting through richness. Commentators on new Seattle dishes point to this tiramisu as a playful twist that still satisfies anyone who loves the classic profile.[9]