Tiramisu Savoiardi Trancio flat ribbons made traditionally as

flat ribbons made traditionally as egg pasta

This gluten-free version from Divella offers the same trusted quality and excellent cooking performance

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

Ideal as an individual dessert portion for professional catering or dessert menus

Tiramisu Savoiardi Trancio flat ribbons made traditionally asA 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.