There is a dessert sitting at the intersection of Italian tradition and modern premium food culture that almost no one — commercially speaking — is doing well. Tiramisu gelato: a frozen, silkier, denser reimagination of Italy's most beloved dessert. Not a novelty. Not a flavour-of-the-month gimmick. A category of its own — and right now, the shelf is wide open. Before we get into the craft, consider the problems this business concept solves: