Serves ~10/20
Please select a collection date at least 1 week later than the date of order, grazie.
A little note on freshness 🤎
Your tiramisù cake will be ready for collection frozen. We do this to protect its beautiful shape and delicate layers, and because, just like Nonna Lina, we don’t use preservatives. For the perfect spoonful, allow at least 2 hours. Once defrosted, serve and enjoy a true taste of Paradiso. Keep refrigerated and enjoy within 4 days.
Allergens for Classico: Allergens: wheat; eggs; milk. May contain traces of nuts.*
Allergens for Classico (V & GF): Allergens: Oats. May contain traces of nuts.*
Allergens for Pistacchio & Nutella: wheat; eggs; soy; milk; hazelnuts and pistacchios.*
Allergens for Biscoff: Allergens: wheat; eggs; milk and soy. May contain traces of nuts.*
*All our products are produced in the same kitchen. While we take every precation to prevent-cross contamination, we cannot guaratee that products are entirely free from allergens due to the shared preparation environment.
Serves ~10/20
Please select a collection date at least 1 week later than the date of order, grazie.
A little note on freshness 🤎
Your tiramisù cake will be ready for collection frozen. We do this to protect its beautiful shape and delicate layers, and because, just like Nonna Lina, we don’t use preservatives. For the perfect spoonful, allow at least 2 hours. Once defrosted, serve and enjoy a true taste of Paradiso. Keep refrigerated and enjoy within 4 days.
Allergens for Classico: Allergens: wheat; eggs; milk. May contain traces of nuts.*
Allergens for Classico (V & GF): Allergens: Oats. May contain traces of nuts.*
Allergens for Pistacchio & Nutella: wheat; eggs; soy; milk; hazelnuts and pistacchios.*
Allergens for Biscoff: Allergens: wheat; eggs; milk and soy. May contain traces of nuts.*
*All our products are produced in the same kitchen. While we take every precation to prevent-cross contamination, we cannot guaratee that products are entirely free from allergens due to the shared preparation environment.
