OTTO, South Bank: Acclaimed riverside restaurant OTTO is famed for many things, including its signature champagne lobster spaghetti and its bang-on bistecca. But did you know OTTO’s tiramisu is also top notch? The lauded restaurant takes a traditional approach to its tiramisu construction, using a combination of imported and local ingredients to make the dreamiest dessert possible. OTTO uses savoiardi and mascarpone imported from Italy, Australian pasteurised free-range eggs, and Single Origin cold-brew coffee to give the tiramisu its rich espresso-laced flavour. Head pastry chef Gianna Ephraims also adds a little extra decadence by aerating a zabaglione, which is the finishing touch before the compulsory dusting of cocoa powder.

Settimo, Brisbane City: Guy Grossi’s lauded Brisbane restaurant Settimo at Westin Brisbane doesn’t skimp when it comes to desserts. In addition to its gelato sandwich, torta caprese and biscotti, diners can also select Settimo’s signature tiramisu, which is scooped straight from the bowl. The family recipe is a closely guarded secret, but we know that the restaurant’s take is made using Pavesini (a biscotti imported from Veneto) for the base, with Strega (a herb-laced liqueur) and a splash of sambuca also included in the mix.

Establishment 203, Fortitude Valley: Fortitude Valley’s high-end steak restaurant with Italian flair is a choice spot for carnivores keen to sink their incisors into some primo protein. But we seriously suggest saving room for dessert, because the tiramisu here comes in substantial portion sizes. The team uses the best high-fat Italian mascarpone, enriched with egg yolks, sugar and a touch of booze. This is layered between drunken savoiradi, dunked in freshly pulled espresso shots and generous lashings of booze. Perhaps the most special part of Establishment’s tiramisu is the sprinkling of dark chocolate crumbs through the layers, and the finishing touch of a chocolate and coffee-bean dentelle (lace biscuit) on top for that perfect textural crunch. When you’re ready for dessert, a tiramisu trolley will trundle over to serve your sweet stuff table side.

Biànca, Fortitude Valley: When it comes to nailing the perfect tiramisu, the kitchen team at James Street knockout Biànca spent months getting the balance of ingredients just right. This dreamy dessert boasts five layers, starting with creamy mascarpone mousse delicately set atop a layer of savoiardi that’s been soaked in a blend of bold Single O coffee. Then, two types of marsala has been added (did we mention the team tested over 20 different wines before settling on these two distinct options?) before a liberal dusting of cocoa completes the masterpiece.

FIRMA Italian, South Bank: As much as we love hoovering an entire serve of tiramisu ourselves, dessert is best shared. FIRMA Italian and Emporium Hotel South Bank gives duos the chance to indulge in a lavish tiramisu experience, with its signature tiramisu al tavolo (or, ‘to the table’) experience. FIRMA’s team creates its tiramisu table side, filling a glass goblet with coffee sponge and mascarpone cream before shaving a drool-worthy amount of shaved chocolate on top. The resulting dish looks almost too good to eat, but trust us when we say you won’t be able to resist for long.

Honourable mentions: Still got a hankering for tiramisu? We also love the versions at Beccofino in Teneriffe, 1889 Enoteca and Sasso Italiano in Woolloongabba, Rosmarino in Fortitude Valley, and Ramona Trattoria in Coorparoo.