Bartleby’s tiramisu is built with ladyfingers, mascarpone, sponge cake, and white chocolate, with Marcona almonds adding a nutty crunch. The version here reads more modern and plated-dessert oriented than the usual cocoa-heavy format, with a cleaner, lighter finish. Its texture contrast comes from the soft cream against the almond bite and the tender cake layers beneath. The dessert menu places it among a tight lineup of composed sweets rather than a broad Italian pastry case.