Tiramisu

Nutrition Facts

Serving Size 1 EACH

Calories 510

Calories from Fat 21

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 37g

57%

Sat. Fat 21g

- - -%

Trans Fat 0g

Cholesterol 135mg

- - -%

Sodium 210mg

Amount/Serving

%DV*

Tot. Carb. 35g

11%

Dietary Fiber 0g

Sugars 22g

Includes 21g Added Sugars

Protein 3g

Vitamin D - 0mcg - 0%

Calcium - 31mg - 3%

Iron - 0mg - 0%

Potassium - 107mg - 2%

INGREDIENTS: TIRAMISU (Heavy cream (cream, carrageenan, mono & diglycerides), cake base (sugar, bleached wheat flour, modified food starch, soybean oil, leavening [baking soda, sodium aluminum phosphate], salt, non-fat dry milk, emulsifiers, [propylene glycol monostearate, mono & diglycerides, sodium stearoyl lactylate, soy lecithin], natural & artificial flavor, rice starch, enzyme, turmeric added for color), water, mascarpone cheese, eggs, soybean oil, premium Icing, water, sugar, hydrogenated palm kernel oil, dextrose, sodium caseinate, citric acid, polysorbate 80,salt,xanthan gum, polysorbate 60,carbohydrate gum, polyglycerol esters of fatty acids, potassium sorbate, mono & diglycerides, white chocolate mousse base (sugar, maltodextrin, dextrose, modified tapioca starch, tetrasodium pyrophosphate, natural and artificial flavors, mono and diglycerides with citric acid, salt, fully refined soybean oil, caramelized sugar, yellow 5, yellow 6), sugar, sweet new snow (dextrose, wheat starch, palm oil, silicon dioxide[anti caking agent],natural flavor), chocolate florence round (cocoa butter, unsweetened chocolate, whole milk powder, soy lecithin[an emulsifier],nonfat dry milk, natural vanilla extract), rum, coffee, powdered sugar (sugar, corn starch), modified corn starch, artificial vanilla flavor.)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.