By Ruby Fieser
Buy me some peanuts and … tiramisu?
Yankees Stadium is upping the ante for anyone who thinks ballpark desserts start with caramel-coated popcorn and end with a dish of ice cream.
Next time you’re at The Boogie Down, take a break from watching the Bronx Bombers launch home runs and make your way down to the concession stand behind section 125. That’s where you’ll find one of the newest culinary creations: a creamy, delectable combination of espresso-soaked lady fingers, mascarpone cream and a dusting of cocoa powder.
It’s not just a departure from the traditional — and, let’s face it, traditionally boring — ballpark fare. It’s a decent, if imperfect, interpretation of one of the most popular and beloved Italian sweets. The taste was clean and light, with lots of fresh cream and just enough espresso to carry the dish.
That said, it’s not cheap. Served in a miniature Yankees batting helmet — which would serve few other purposes other than to cover your old American Girl Doll’s head — the dish will run you $12.50.
It’s all part of an effort by the Yankees’ concessions team to bring new options to a menu long associated with hot dogs and popcorn. Other options include sushi, dumplings and Wagyu cheeseburgers.
I ordered my tiramisu — on the day the Yankees set their single-game record by smashing nine long balls — with a sundae. The dish of vanilla ice cream, topped with hazelnut hot fudge and praline crunch proved refreshing on the unseasonably warm spring day.
I may have shelled out $25 for the two desserts, but my father paid. So I say, hats off to the new members of the Yankees dining lineup.
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