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Day: 2 October 2021

Producer of the month: TiramisUGO

This is life-changing tiramisu with a heart-warming story behind it. Made from a treasured family recipe with the best of ingredients from Italy and Cornwall, our team could not get enough when we first tasted it. We sat down with founder Ugo for a chat.

What makes the perfect Tiramisu?

Balance and simplicity. Tiramisu is a magical dessert. It seems too easy to make to then become the most famous Italian dessert in the world. However few people know that the authentic tiramisu is made of only 6 ingredients: mascarpone, eggs, coffee, ladyfingers, cocoa powder, sugar. Perfection is achieved not only by balancing the coffee with the Savoiardi but through a perfect viscosity of mascarpone cream – genuine, fresh free-range eggs help.

TiramisUGO

Life-changing foodie moment? 

My life is full of foodie moments – but if I had to choose one, I would say being a Judge at the Tiramisu World Cup in Treviso in 2019. It was like entering a magical world made of tiramisu and friends.

Where is your favourite place in Cornwall? 

Porthgwarra (to relax) – a real smugglers harbour where time stopped and where you can think with a lighter head. Truro Farmer’s Market (for friends) – I love being part of the market family. A place where you can share stories and hard work with like-minded people. A wonderful place to be every Saturday to engage with the local community.

Where is your favourite place in Italy? 

Alpe Motta (Madesimo, Sondrio) – The mountains where I ski with my friends. My passion beyond cooking and the arts.

What’s next for you & TiramisUGO?

To make my dad proud and try my best to make this pud the most iconic tiramisu brand in the UK. To forever change how tiramisu is enjoyed in this Country. To launch our ready meals through “The Cornish Italian,” created under lockdown. And, as for my life, I shall continue to live in Cornwall with my new wife Laura, enjoying little/big things nature offers.

You’ll find TiramisUGO in the dessert fridge close to our cashier’s. And a bit more about Ugo’s current projects in our Journal on www.panzers.co.uk

NEW! Panzer’s Ice Cream & Chocolate Mousse

We asked the creator of Panzer’s new Ice Cream and Chocolate Mousse – Richard Stafford – about how he creates our newest grocery hit. Flying off the shelves, keep an eye out for new batches each Thursday! 

Panzers’ ice cream is made only with the very freshest ingredients, no preservatives whatsoever, and fits squarely into the definition for ‘artisanal’. It means the shelf life of the ice creams are a little shorter than those sold in supermarkets, but the taste is a million times better. Everything, apart from the churning, is done by hand.

We use only the best ingredients: hazelnut paste from Piedmont, in Italy; pistachio paste from Bronte, Sicily; Earl Grey tea from the Tregothnan Estate in Cornwall; chocolate from a single estate in the Caribbean.

With so much competition in the ice cream sector, I try and create a point of difference with flavour combinations. I take my inspiration from desserts and puddings on restaurant menus. If I like the look or taste of something, my first thought is, will that work as an ice cream, and if so, how? And so, I make a Key Lime Pie ice cream, a Panforte ice cream, a Sticky Toffee Pudding ice cream, a Burnt Basque Vanilla Cheesecake ice cream, a Southern Blueberry Cobbler ice cream… and so on.

I’m old enough to remember the dull, flavourless ice creams of the 70s in the UK. It wasn’t until I first went to America that I discovered how inventive ice creams could be. I fell in love with Cookies ’n Cream, eating more than was healthy, and ever since I’ve loved ice creams with ‘bits’ in them – or mix-ins, as they’re called in America. I do my own version of Cookies ’n Cream now: Chocolate Milk and Cookies. In my opinion, it knocks the commercially-produced one out of the water. You’ll find quite a few of my ice creams at Panzers have mix-ins – chocolate crumble in the Piedmont Hazelnut ice cream, pieces of gooey rosewater meringue in a Lemon Ice Cream, soft chocolate flake in a Mocha, and pieces of lemon cake in an Earl Grey Tea ice cream (called Tea & Cake Ice Cream!).

One of the best aspects of making ice cream is good old-fashioned R&D. Sometimes it takes several iterations to get an ice cream right, and I confess to having had to throw away an ice cream straight from the churner once or twice. That’s the price of experimentation, but when it succeeds, the results are so worth it. For example, it took five attempts to perfect my Wholemeal Sourdough Ice Cream with Seville Orange Marmalade, made with a dark sugar ice cream base, kernels of crunchy wholemeal sourdough, and swirled through with Seville marmalade. It was worth all the failed attempts.

In the interests of good kitchen economy, I ensure the many egg whites left over from the ice cream making are put to good use. I also make a chocolate mousse, one of the most enduring puddings. I’m not going to disclose the recipe, but it’s underpinned by the delicious aforementioned single-estate chocolate from the Caribbean. And again, it’s made by my aching hand!

Thank you, Richard, we’re all sweetly in love with your creations!

DELIVERY ZONE INFORMATION

Local London Delivery

Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

Nationwide Delivery

All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

Collection In Store

Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.