Caramelized French puff pastry with patisserie cream.

Citrus yuzu cream, raspberry cream layered with jacund pistachio, mascarpone mousse topped with pistachio ganache.

Alfajores base, milk jam, coconut decoise and coconut cream, garnished with milk jam mousse batyls.

Mascarpone cream and mango cremo, almond jacund based on coconut streusel and white chocolate

Baked honey leaves with milk cream and milk jam

Praliné caramel base, crème tremiso and crème brulee, jacund marzipan and berries topped with caramelized almonds

Almond and Caramel Jaconde, dark chocolate mousse based on Pieta Praliné

Calypso base, milk chocolate mousse with a layer of vanilla iron, wrapped in a sabella coating, milk chocolate and praliné