Balocco Colomba TiramiSù 750 g

Colomba without candied fruit, without icing, almonds and granulated sugar. Filled with coffee and mascarpone creams, soaked in coffee. With a sachet of sweetened low-fat cocoa mix. Naturally leavened baked confectionery product

Dust of cocoa and delicately soaked in coffee
With coffee and mascarpone creams

Ingredients
Wheat flour
Sugar
Fresh eggs 16.5%
Butter

Coffee cream 8% (sugar - glucose syrup - water - butter - espresso coffee 4% corresponding to 0.3% of the total ingredients - skimmed milk powder - flavourings - stabilizer: pectin - freeze-dried coffee 0.5% corresponding to 0.04% of the total ingredients - preservative: potassium sorbate)

Mascarpone cream 8% [glucose syrup - dextrose - water - sugar - mascarpone 7% (milk cream - acidity regulator: citric acid) corresponding to 0.6% of the total ingredients - sunflower seed oil - skimmed milk powder - flavourings - stabilizer: pectin - preservative: potassium sorbate)

Mascarpone cream 8% [glucose syrup - dextrose - water - sugar - mascarpone 7% (milk cream - acidity regulator: citric acid) corresponding to 0.6% of the total ingredients - sunflower seed oil - skimmed milk powder - flavourings - stabilizer: pectin - preservative: potassium sorbate] potassium]

Coffee syrup 5.3% (glucose syrup - water - alcohol - instant coffee 2% corresponding to 0.1% of the total ingredients - caramelized sugar)

Natural yeast (wheat flour - water - yeast)

Emulsifiers: mono and diglycerides of fatty acids

Salt

Skimmed milk powder

Natural flavor

May contain nuts, soy and mustard

Sachet of sweetened low-fat cocoa preparation for decoration 6.7% (low-fat cocoa powder 50% - sugar - wheat starch)

Allergens
Butter - Contains

May contain nuts, soy and mustard

Storage and use instructions
Store in a cool, dry place.

Instructions for use and preparation
Our recommendations
To enhance the fragrance of this dove, we recommend keeping it in a heated environment at least an hour before serving and sprinkling it with sweetened cocoa before presenting it. To cut it, use a knife with a long, serrated blade, sliding it without pressing.