Tiramisu Savoiardi Trancio barn eggs (29%)Filling (62%): Porcini

barn eggs (29%)Filling (62%): Porcini mushrooms 41% (Boletus edulis group)

Its unique structure allows heat to penetrate the outer layers while keeping the core perfectly al dente

This traditional technique enhances the pasta’s ability to cling to delicate seafood sauces and other condiments

Both the tender muscle and coral of the scallops are utilized for maximum flavour and texture

Tiramisu Savoiardi Trancio barn eggs (29%)Filling (62%): PorciniA layered cake featuring a sponge base and coffee liqueur soaked savoiardi biscuits, filled with zabaione mascarpone cream, and finished with a dusting of cocoa and chocolate topping. Rich and indulgent, this dessert combines the classic Italian flavours of coffee and Marsala with creamy mascarpone for a decadent treat.