La Perla di Torino’s tiramisu spread is a harmonious blend of coffee, chocolate and hazelnuts from Piedmont. Smooth and spreadable, it has an intense coffee aroma and a nutty, bittersweet flavour from cocoa and hazelnuts. You can spoon it over ice cream or spread it on cakes and crêpes to give your desserts an indulgent Italian twist.
Rich and creamy, this tiramisu spread is a dreamy topping for panettone, colomba and pandoro. Spread it thickly and enjoy a slice for breakfast or after dinner with coffee and liqueur. This decadent Italian spread can also be used to fill croissants and other buttery pastries.
Keep it as a sweet treat for yourself or give it as a gift to anyone who loves tiramisu.
About La Perla di Torino
Company founder Sergio Arzilli grew up in his family’s pastry business. But when he discovered he was coeliac, he decided to turn this limitation into an opportunity. He studied the art of chocolate making, and in 1992, founded La Perla di Torino. The company specialises in gluten-free offerings, made in Turin, the spiritual home of gianduja, using the best-quality ingredients, including the Piedmont Tonda Gentile Trilobata Hazelnut.
Ingredients: Piedmont hazelnuts (30%), whole milk powder, glucose powder, sugar, sunflower seed oil, cocoa butter, emulsifier: soy lecithin, coffee, mascarpone (mascarpone, milk protein, skimmed milk powder, stabiliser e450), egg yolk powder, flavours.
Allergy advice: For allergens see ingredients listed in bold.
|£4.50 or FREE for orders over £60
|DPD Express ?
|£7 or FREE for orders over £100
|DPD Signature Required ?
|£7 or FREE for orders over £60
|DPD Saturday or Sunday ?
|£9 or FREE for orders over £150
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.