Sicilian Roast’s frozen tiramisu bar is worth the trip
Sicilian Roast's Frozen Tiramisu Bar started as a failed brioche experiment — and ended up as the most craveable dessert in Metro Manila right now. Their bestselling tiramisu, frozen and dipped in dark chocolate, drizzled with white chocolate and butterscotch, and finished with cereal crunch and Maldon salt, is the kind of thing you go out of your way for.
TASTE
4/30/20262 min read
It started as a different idea entirely.
When the team at Sicilian Roast began brainstorming a summer street food snack, the original plan was a brioche con gelato — a nod to the Tuscan classic of ice cream sandwiched between soft bread. They even punched it up with lemon zest, sea salt, and homemade biscoff crumble. But when they tasted it, something felt off. It was exactly what it was: gelato and bread, nothing more.
So they went back to the drawing board, and Executive Chef Matt Navarro threw out a new idea: frozen tiramisu, inspired by a version he’d come across in Rome. They dipped it in chocolate almost on a whim, not entirely convinced it would work. It did — and then some.
I got to try the final result at their Molito location, and it’s a genuinely fun dessert. Sicilian Roast’s signature tiramisu — the one that’s been a bestseller since day one — gets frozen, coated in dark chocolate, drizzled with white chocolate and butterscotch, then finished with crunchy cereal bits and a flick of Maldon salt. Chef Matt, who admits he’s not much of a sweets person, described that first successful bite as the sum being greater than its parts. Having tried it myself, I’d say that’s accurate.
Executive Chef Matt Navarro
The salt does a lot of heavy lifting here. It cuts through the sweetness and brings the espresso flavor forward which, as Chef Matt explained, is actually one of the trickier parts of making frozen tiramisu work. Coffee flavor tends to go quiet in the cold, so getting that bitterness to register took some fine-tuning. The cereal adds a nostalgic crunch that’ll remind a certain generation of the early Magnum bar days — in the best possible way.
It’s rich but not heavy, indulgent but still refreshing exactly what you want after a bowl of squid ink Frutti di Mare or a round of Parmesan Truffle Chips. It’s also perfect with their signature coffee with orange zest. And true to Sicilian Roast’s playful approach, it’s a limited summer offering, so the window to try it won’t stay open forever.
Worth the trip to Molito (and I live up north in Quezon City). Go now to the Sicilian Roast location near you as it’ll only be around until May 31st.
