What Tiramisù in Polvere Senza Alcool is
Tiramisù in Polvere Senza Alcool is a professional semi-finished product for gelato shops and pastry kitchens: mascarpone, arabica coffee and cocoa milled into a fine powder, completely alcohol-free. Dissolved in water or milk, it turns into a smooth cream, ready to use as a filling or as a base for gelato. It is not a finished dessert but a raw material for the kitchen, designed to deliver in a single step the full flavour of classic tiramisu: the soft note of mascarpone, the bitterness of arabica coffee and the depth of cocoa, without having to assemble cream, ladyfingers and soak separately.
Origin: Treviso, Le Beccherie, the late 1960s
Tiramisu was born in Treviso, at the restaurant Le Beccherie, between the late 1960s and early 1970s. According to the most widespread account, it was the owner's wife, Alba Campeol, together with pastry chef Roberto Linguanotto, who developed the cream of mascarpone, eggs, sugar, ladyfingers, coffee and cocoa that became Italy's best-known dessert. The name first appeared on the restaurant's menu in 1972, as "Tiramesù". In 2024 Tiramisù di Treviso was added to the list of Traditional Agri-Food Products of the Veneto region, a recognition of its recipe and local history.
Alcohol-free: a tiramisu for everyone
Traditional tiramisu is often soaked with Marsala wine or liqueur, which adds aroma but is not suitable for every guest. This version removes alcohol from the recipe entirely, while keeping the full flavour of mascarpone, arabica coffee and cocoa. That is not a compromise but a wider market: schools, company and hospital canteens, care homes and children's catering can all serve a real tiramisu without worrying about rules on serving alcohol to minors. The same goes for customers who avoid alcohol for religious or health reasons, and for anyone simply looking for a lighter dessert to serve to everyone, with no compromise on taste.
The producer: from liqueur to gelato, since 1959
Behind this semi-finished product is a long-established Palermo company founded in 1959. It did not start with desserts: it produced spirits and liqueurs for the bars of the city, where the bar was the centre of social life. The turning point came with a flavour conceived as a liqueur, zuppa inglese, which proved perfect once carried into gelato. The company then changed trade and moved into semi-finished products for gelato and pastry, developing one of the sector's first balanced bases. More than sixty years on, that double origin is still visible in the care behind preparations like this one, delivering consistent results even without alcohol.
How to use it in gelato and pastry
The product dissolves in water or milk into a smooth, even cream, used as a filling for cakes, single portions and verrines, or as a base for tiramisu gelato after churning. It also works well in semifreddo, where it is whipped together with cream or a neutral base. The full flavour of mascarpone, arabica coffee and cocoa stays unchanged without any added alcohol, so the recipe can be completed with ladyfingers, shortbread or sponge depending on the final dessert. Precisely because it is alcohol-free, the product also suits desserts for a wide audience, including schools and canteens.
Format, storage and allergens
The format is a 1.5 kg bag, packed in a 15 kg carton with 10 bags, built for kitchens with steady consumption. EAN 8021977011501. Store in a cool, dry place away from heat, moisture and strong odours; once opened, reseal the bag well and use it promptly. Contains milk derivatives (mascarpone powder): this must be listed on display labels and product sheets alongside the other allergens of the finished dessert, such as egg or gluten if ladyfingers or shortbread are added. This is a semi-finished product for professional use, not intended for direct consumption: it must be dissolved and processed before serving.
