Cozy Autumn Scoops: Tiramisu + Fig & Dill Gelato

Markets and cooler mornings in London call for simple pleasures: friendly stalls, good people, and a thoughtful scoop. This season at Broadway Market (and our pop-ups across the city) we’re serving two flavours that show different sides of autumn — one indulgent, one surprising — both easy to enjoy on the go.

Tiramisu Gelato

You know tiramisù as a layered dessert: espresso-soaked sponge, mascarpone, cocoa. For a gelato, we translate that flavour profile into a single, scoopable formula rather than a layered construction.

Like many Italian classics, tiramisù’s origin story has competing chapters. Most culinary historians trace the modern version to northern Italy in the mid-20th century, with strong ties to the Veneto region (Treviso is often named). Local kitchens adapted coffee, mascarpone and sponge into the layered dessert that became popular with restaurant guests and, later, a national favourite. The important part for us is this: tiramisù combines bold coffee flavour, creamy dairy and a soft textural contrast — a profile that translates cleanly into gelato and reads instantly as “dessert” without being heavy.

Fig & Dill Gelato

Fig & Dill is a flavour designed as gelato first: fig provides the body and seasonal sweetness, while dill plays a supporting, aromatic role — used sparingly so the herb lifts the fruit without turning the scoop savoury.

Figs are among the earliest cultivated fruits in the Mediterranean, prized since Neolithic times for their natural sweetness and ability to be eaten fresh or dried. Their jammy, honeyed character peaks in late summer–early autumn — which is exactly when we use ripe figs to give this gelato its authentic seasonal depth.

Find us

Every weekends you’ll find Wave at Broadway Market in Hackney — follow @wavegelato for stall updates and pop-up listings across London. We serve our full gelato menu at the stall, and on Sundays we also offer espresso coffees, hot chocolate, a small selection of teas and our special Affogato (gelato finished with a hot espresso shot).