Just like every other desserts, Tiramisu’s main characteristic is its need for sweetness. According to sommellerie principles, it is best eaten with a sweet wine.
The mascarpone cream, along with sugar and eggs, gives to the dessert a strong sense of greasiness, which can be perceived like a film on the surface of the tongue and creamy inside the mouth.
Another important aspect is the presence of two sour ingredients: coffee and cocoa. They made tiramisu’s taste well-balanced, as they harmonize the sweetness of the cream, making the dessert less filling.