Gibsons Italia’s tiramisu is made with espresso-and-Marsala-soaked savoiardi, mascarpone cream, and a dusting of cocoa. The Marsala gives the soaked biscuits a warmer, more aromatic character than coffee alone, while the mascarpone supplies a smooth, rich center. Cocoa adds a dry, lightly bitter finish that keeps the dessert from feeling flat. Diners have described it as a satisfying final course alongside the restaurant’s other polished desserts.