Proving that tiramisu doesn’t have to be homemade to be a home run, this mom-and-pop trattoria in the Bronx imports its classic Italian dessert from the legendary company Bindi, who has been making pastries in Milano since 1946 — providing consistency and credibility to this signature dish from the motherland.

This family-run Harlem restaurant has the advantage of having owners — who are bakers by trade — with its Brooklyn location being a destination for dolce lovers throughout the city. The secret to its tiramisu, according to chef Nino Settepani, is love and letting the layers settle overnight.

This upscale, Upper West Side restaurant, inspired by the cuisine and atmosphere of Bologna, serves the favorite tiramisu in NYC of Ale Gambini, a Milanese-born chef and founder of the Tiramisu Academy in California, who says, “Chef Michele Massari makes an extraordinary tiramisu!”

This venerable Queens staple has remained a neighborhood favorite — even if the neighborhood, Corona, is no longer a predominantly Italian-American enclave — due, in part, to the homemade tiramisu made with locally-made ladyfingers dipped quickly in just-cooled espresso and ultimately topped with shreds of high-end dark chocolate from bars nearly worth their weight in gold.

This destination for Neapolitan pizza and pasta has amazing desserts, including a tiramisu in a small jar that is layered with care and the same emphasis on select ingredients, in this case imported mascarpone, that define the beloved savory menu. 

This new American bistro on the Staten Island waterfront, from the team behind Bay Ridge’s popular Cebu, draws heavily from classic Italian fare. The desserts are the domain of inventive pastry chef Patrizia Lombardo, who adds caramelized bananas and a touch of rum (instead of marsala) with the other traditional ingredients.

This new regional Italian restaurant in South Slope, owned and operated by ebullient young owners from Campania, adds Amaretto cookies (spiked with almonds) right in the middle of its elegant tiramisu, which give it a bittersweet taste at the end. It’s a fine way to finish off a meal dedicated to the cuisine of Southern Italy.