The recipe for Authentic Italian Tiramisu
There are many ways to make Tiramisu, one for every home, for every family, for every place where there is a kitchen.
But there’s only one way Tiramisu should be, and that’s how we prepare ours: by respecting the traditional recipe and artfully balancing fresh mascarpone, pasteurized eggs, ladyfingers soaked in coffee, and the typical dusting of cocoa that has become Tiramisu’s unmistakable symbol.
All ingredients produced in Italy, mostly right in the Land of Tiramisu: to guarantee our customers high quality raw materials and minimal environmental impact.
And to arrive in stores and homes all over the world with a Tiramisu as fresh as when it was just made, we chose the only natural preservative possible: cold. This is why our Tiramisu is frozen: because freezing allows the organoleptic properties to remain intact, so that everyone can appreciate one of the most important, and famous, products of Italian cuisine for what it really is.
The secret is that there are no secrets.
Mascarpone cream 48%
mascarpone 64% (cream (MILK), acidity regulator: citric acid, EGG yolk 12%, sugar, cream (MILK), EGG white
Savoiardi biscuits 17%
WHEAT flour, sugar, EGGS, raising agents: sodium bicarbonate and ammonium bicarbonate, glucose syrup, natural flavourings, salt
100g Average nutritional facs
Energy 1042 kj/250 kcal
Fats 17g of which saturates 11g
Carbohydrates 20g of which sugars 14g