The madhatter is back

It was a chance divine tiramisu being served in a restaurant in Melbourne, Australia, that ignited Marcus Low’s interest in making desserts.

“It was so good. The tiramisu was a really old-school classic tiramisu, very well-made. The dessert changed the perspective of the meal,” says Low of that meal where he had ordered a souffle for dessert. It was late in coming and he was rushing for a movie. The chef apologised and offered the tiramisu instead. “It was from then on that I started loving desserts.”

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