Perugina Cacao Amaro 75 g – Italian Unsweetened Cocoa for Tiramisu
The finishing touch of an authentic Italian tiramisu
A good tiramisu consists of simple ingredients that are perfectly balanced. The creaminess of mascarpone, the strong flavour of espresso, airy Italian biscuits, and lastly that indispensable layer of cocoa.
With Perugina Cacao Amaro in Powder you give your tiramisu a rich, characteristic chocolate flavour.
This unsweetened Italian cocoa powder has a flavour intensity of 3 out of 4 and is developed for both classic Italian desserts and modern chocolate preparations.
Perugina – Italian chocolate since 1907
The story of Perugina begins in 1907 in Perugia, the capital of Umbria.
Over the years, Perugina has grown into a well-known name in the Italian chocolate world.
The Cacao Amaro aligns with this tradition and is particularly suitable for desserts where the flavour of cocoa is central.
Why use unsweetened cocoa for tiramisu?
In a classic tiramisu, the cocoa provides the balance between sweet and bitter.
The mascarpone cream and the biscuits bring softness and sweetness. The unsweetened cocoa provides a deeper chocolate flavour and a light bitter finish.
That is why cacao amaro, literally bitter cocoa, is so beloved in Italian dessert recipes.
What can you use Perugina Cacao Amaro for?
Tiramisu: as a classic, fine cocoa layer on top of the mascarpone cream.
Torta al Cioccolato: for a rich chocolate flavour in Italian cakes.
Panna Cotta al Cacao: for a delicious chocolate variant of the famous Italian dessert.
Cioccolata Calda: for hot chocolate with a pronounced cocoa flavour.
Dessert glasses: as a finishing touch for mascarpone cream, mousse or semifreddo.
Recipe: Tiramisù Classico con Cacao Amaro Perugina
A classic Italian tiramisu with espresso, mascarpone and unsweetened cocoa.
Ingredients for 6 people
250 g mascarpone
3 very fresh, pasteurised egg yolks
75 g fine sugar
200 g Italian savoiardi or Pavesini Classici
250 ml strong espresso, fully cooled
15–20 g Perugina Cacao Amaro
Optionally a bit of dark chocolate shavings
Preparation
Prepare the espresso and let it cool completely.
Whisk the pasteurised egg yolks with the sugar until light and creamy.
Add the mascarpone and gently mix until smooth cream.
Dip the Italian biscuits briefly in the cooled espresso.
Place a first layer of biscuits in a dessert dish.
Spread half of the mascarpone cream over this.
Repeat with a second layer of biscuits and the remaining cream.
Cover and let set in the fridge for at least four hours.
Dust generously with Perugina Cacao Amaro just before serving.
Kelvini's tip: use a fine sieve to evenly distribute the cocoa. This will give your tiramisu a nice, even finish.
Ingredients
Cocoa powder*, acidity regulators (potassium hydroxide and potassium carbonates), flavourings.
Rainforest Alliance certified cocoa.
Allergens: gluten-free according to the manufacturer.
Important: this is unsweetened cocoa, not sweetened chocolate drink powder.
Nutritional values per 100 grams
| Nutritional value | Amount |
|---|
| Energy | 1635 kJ / 394 kcal |
| Fats | 21 g |
| Of which saturated fatty acids | 13 g |
| Carbohydrates | 8.7 g |
| Of which sugars | 0.5 g |
| Fibre | 28 g |
| Proteins | 20 g |
| Salt | 0.08 g |
Storage advice
Store in a dry place, protected from heat and moisture. Seal the packaging well after opening to maintain the fine texture and aroma.
Product information
Producer: Perugina / Nestlé Italiana S.p.A.
Product: Unsweetened Cocoa Powder
Net weight: 75 grams
Production location: San Sisto, Perugia, Italy
EAN-13: 8000300337396
Flavour intensity: 3 out of 4
Certification: Rainforest Alliance cocoa
Gluten-free: yes, according to the manufacturer
Kelvini Italian Artisan – Italian ingredients for characterful desserts.
