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Coming soonAn extremely versatile product to add a rich, creamy, mascarpone taste to myriad desserts. This mascarpone powder can be added to Tiramisu Gelati and Semifreddi, or used on its own to create an exceptionally flavoured gelato which can be paired with many fruit variegates such as amarena or raspberry.
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Native to the boreal forest and arctic tundra, the lingonberry is normally tart and acidic but sweetens if left on the plant throughout the winter. This all-natural variegate is full of antioxidants, a beautiful deep red colour, and a pleasing sweet and sour taste. This will be your new favourite pairing with cheesecake gelato.
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Coming soonZuppa Inglese is a traditional Italian layered trifle. The dessert is composed of layers of Marsala-spiked egg custard, Alkermes-soaked ladyfingers or sponge cake, and chocolate custard. This paste takes the distinct flavour of Marsala and egg yolks, marrying it into the perfect paste to flavour your gelato base. Once the gelato is extracted, variegate it with Leagel - Variegate - Stracciatella, and rum- or Alkermes-soaked ladyfingers. For an extra decadent addition, top with Babbi - Variegate - Amarena.
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Sweetened with maltitol, this product does not container any added sugars (only naturally occurring ones). With the unmistakeable familiarity of peanuts, this product has myriad applications. Along with being a variegate, it can be used to create a gelato, glaze gelato and semifreddo cakes, and can also be used in Chocolate Fountains.
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Coming soonAnother nostalgic classic, this sweet, toffee-flavoured sauce has crunchy pieces of sponge toffee throughout that would be perfect paired with vanilla gelato.