Granarolo Mascarpone Long Life (270 Days) Tetrabox 12x 2.2lb

Granarolo Mascarpone Long Life (270 Days) Tetrabox 12x 2.2lb

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Experience the pinnacle of convenience and Italian quality with Granarolo Mascarpone Long Life. Packaged in a specialized 1.1lb (500g) Tetrabox, this premium cream cheese is engineered for a remarkable 270-day shelf life without compromising the authentic taste or velvety texture that Granarolo is known for. This makes it an essential pantry staple for high-volume bakeries, professional kitchens, and home gourmets who demand consistency and longevity.

Crafted from the finest Italian cream, it boasts a rich, delicate, and slightly sweet flavor profile. Its exceptionally smooth, thick consistency is stable and easy to work with, whether you are folding it into a classic Tiramisu, thickening a savory risotto, or crafting a decadent cheesecake.

Product Highlights:

• Extended Shelf Life: 270 days of freshness thanks to advanced UHT and Tetrabox technology.
• Authentic Italian Quality: Made with 100% Italian cream for a clean, milky finish.
• Stability: Maintains its structure beautifully in both cold and hot applications.
• Sustainable Packaging: The Tetrabox is easy to store, pour, and recycle.

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Since the Granarolo Mascarpone 500g Tetrabox is perfectly portioned for a standard family-sized tray, this classic "no-bake" recipe is the most authentic way to showcase its velvety texture.

The Authentic "Tetrabox" Tiramisu

Prep time: 20 mins | Chilling time: 4+ hours

Ingredients:

• 1 Tetrabox (500g) Granarolo Mascarpone (at room temperature)
• 4 Large Eggs(separated into yolks and whites)
• 1/2 Cup (100g) Granulated Sugar
• 1 Pack (approx. 300g) Savoiardi (Ladyfingers)
• 1.5 Cups Strong Espresso (cooled)
• Unsweetened Cocoa Powder(for dusting)
• Optional: 2 tbsp Marsala wine or Dark Rum added to the coffee

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Instructions:

1. Whisk the Yolks: In a large bowl, beat the egg yolks with the sugar until the mixture is pale and creamy.
2. Incorporate Mascarpone: Gently fold the 500g of Granarolo Mascarpone into the yolk mixture until smooth and streak-free.
3. Whisk the Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the mascarpone cream to create a light, airy mousse.
4. The Soak: Quickly dip each ladyfinger into the cooled espresso (don't soak too long, or they will get mushy!).
5. The Layers: Line the bottom of a rectangular dish with the soaked ladyfingers. Spread half the mascarpone cream on top. Repeat with a second layer of ladyfingers and the remaining cream.
6. Chill & Serve: Refrigerate for at least 4 hours(overnight is best). Just before serving, dust generously with cocoa powder.