Mascarpone cream and mango cremo, almond jacund based on coconut streusel and white chocolate
Citrus yuzu cream, raspberry cream layered with jacund pistachio, mascarpone mousse topped with pistachio ganache.
Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoise.
White chocolate mousse with vanilla, almond jacund and caramel based on praliné caramel.
Calypso base, milk chocolate mousse with a layer of vanilla iron, wrapped in a sabella coating, milk chocolate and praliné
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund pieta praliné.
Praliné caramel base, crème tremiso and crème brulee, jacund marzipan and berries topped with caramelized almonds
Alfajores base, milk jam, coconut decoise and coconut cream, garnished with milk jam mousse batyls.
