Candy Cake, diameter 18, for Passover

White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund Pieta praliné

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

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

Vanilla mousse, caramel roll, soft caramel cremo, based on praliné caramel.