Tiramisu is the dessert that exposes whether you understand espresso. Most American versions use coffee — usually too weak, often cold, sometimes from a pot. The Italian version uses moka-pot espresso, hot enough to soak the ladyfingers without dissolving them.
Amanda Rockman runs Rockman Coffee + Bakeshop in Austin, which is the kind of credential that announces itself before the dessert is plated. The coffee was espresso. The mascarpone was whipped to ribbon stage. The cocoa was Valrhona, dusted at the moment of service so it didn't absorb into the cream and go muddy.
Bobby's was a tiramisu. Hers was the tiramisu.