Caramel cake for Passover

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

Vanilla mousse between layers of coconut decuse, chocolate crème brulee in its coating, milk chocolate and croquette, based on 'Squait with Atlant salt', and topped with crème nocella. Diameter 18

Almond toil base, white chocolate and vanilla mousse, berry compote. (Fruit varies according to season)

Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.