Ancient Tradition Reimagined • Espresso + Mascarpone Layers
A Journey Through Time.
The ancient Roman Buccellato reborn as a refined tiramisu, soaked with espresso
and layered with silky mascarpone cream — tradition meeting elegance.
Slice the baked Buccellato and soak gently with espresso (mixed with Marsala).
Whisk yolks and sugar until pale and thick, then fold in mascarpone until smooth.
Whip egg whites with lemon juice until soft peaks. Fold gently into the mascarpone cream.
Assemble layers of Buccellato and cream, finishing with mascarpone.
Refrigerate at least 2 hours before serving.
Nutrition Facts
Values are estimated and update when you change servings (base = 10).
