[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"story-blog/10-jahre-mostelleria-en":3,"blog-categories-en":346},{"name":4,"created_at":5,"published_at":6,"updated_at":7,"id":8,"uuid":9,"content":10,"slug":335,"full_slug":336,"sort_by_date":337,"position":338,"tag_list":339,"is_startpage":340,"parent_id":341,"meta_data":337,"group_id":342,"first_published_at":343,"release_id":337,"lang":344,"path":337,"alternates":345,"default_full_slug":337,"translated_slugs":337},"10 Jahre Mostelleria","2026-06-09T06:39:09.052Z","2026-06-25T06:05:33.467Z","2026-06-25T06:05:33.491Z",185538760950036,"d97010f2-df2b-4911-95e3-d7131f5e9524",{"_uid":11,"body":12,"date":323,"title":324,"author":325,"robots":326,"teaser":61,"category":327,"component":328,"seo_title":329,"meta_title":61,"featured_image":330,"seo_description":334,"meta_description":61},"0ba1963b-5377-4154-a80e-20707b409808",{"type":13,"content":14},"doc",[15,23,35,41,56,62,67,70,78,84,133,137,144,215,269],{"type":16,"attrs":17,"content":19},"heading",{"level":18},1,[20],{"text":21,"type":22},"Celebrate with us!","text",{"type":24,"content":25},"paragraph",[26,28,33],{"text":27,"type":22},"How time flies… For a decade now, we have been welcoming guests to the",{"text":29,"type":22,"marks":30}," Mostelleria",[31],{"type":32},"bold",{"text":34,"type":22}," and giving them the chance to immerse themselves in the world of the region's traditional must and fine distillates. After countless successful projects and events, we would like to take this year's anniversary as an opportunity to say thank you — and invite you to a Mostello vertical tasting. Our bartender will also be mixing fresh, regional anniversary cocktails, and for our youngest guests there will be delicious malt ice cream made with malt from our very own Malzwelt. We look forward to seeing you!",{"type":24,"content":36},[37],{"text":38,"type":22,"marks":39},"Thursday, 3 September 2020 from 10:00 a.m. to 10:00 p.m.",[40],{"type":32},{"type":24,"content":42},[43,45,54],{"text":44,"type":22},"We kindly ask you to register or make a reservation at ",{"text":46,"type":22,"marks":47},"office@destillerie-farthofer.at",[48],{"type":49,"attrs":50},"link",{"href":51,"target":52,"linktype":53},"mailto:office@destillerie-farthofer.at","_self","url",{"text":55,"type":22}," so that we can raise a glass with you in person!",{"type":57,"attrs":58},"image",{"alt":59,"src":60,"title":61},"Cocktail Mostviertler Gruß (Destillerie Farthofer)","https://s3.amazonaws.com/a.storyblok.com/f/290377642822866/589ed6066a/10-jahre-mostelleria.jpg","",{"type":16,"attrs":63,"content":64},{"level":18},[65],{"text":66,"type":22},"A recipe idea to recreate at home",{"type":57,"attrs":68},{"alt":59,"src":69,"title":61},"https://s3.amazonaws.com/a.storyblok.com/f/290377642822866/71c85e66f6/tiramisu-mit-heidelbeeren.jpg",{"type":16,"attrs":71,"content":73},{"level":72},2,[74],{"text":75,"type":22,"marks":76},"Tiramisu with Blueberries",[77],{"type":32},{"type":24,"content":79},[80],{"text":81,"type":22,"marks":82},"Ingredients:",[83],{"type":32},{"type":85,"content":86},"bullet_list",[87,94,109,115,121,127],{"type":88,"content":89},"list_item",[90],{"type":24,"content":91},[92],{"text":93,"type":22},"250 g Bio sugar",{"type":88,"content":95},[96],{"type":24,"content":97},[98,100,107],{"text":99,"type":22},"150 ml espresso (",{"text":101,"type":22,"marks":102},"Cult Caffè – die Rösterei",[103],{"type":49,"attrs":104},{"href":105,"target":106,"linktype":53},"https://www.cultcaffe.at","_blank",{"text":108,"type":22},")",{"type":88,"content":110},[111],{"type":24,"content":112},[113],{"text":114,"type":22},"2 tbsp Bio blueberry liqueur",{"type":88,"content":116},[117],{"type":24,"content":118},[119],{"text":120,"type":22},"6 yolks from Bio eggs",{"type":88,"content":122},[123],{"type":24,"content":124},[125],{"text":126,"type":22},"450 g Bio mascarpone",{"type":88,"content":128},[129],{"type":24,"content":130},[131],{"text":132,"type":22},"200 g Bio ladyfinger biscuits",{"type":24,"content":134},[135],{"text":136,"type":22},"Dissolve 3 tbsp of sugar in the hot espresso, leave to cool, then stir in the blueberry liqueur. Whisk the remaining sugar with the egg yolks and fold in the mascarpone. Layer the ladyfinger biscuits in dessert glasses and drizzle with the espresso-blueberry mixture. Spread the mascarpone cream on top and continue building layers with the biscuits. Finish with a layer of cream and leave to rest, well covered, in the fridge for at least 4 hours. Before serving, decorate with Bio cinnamon sticks, Bio cocoa powder, and fresh Bio blueberries, and serve with a cup of espresso. 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