Calypso pretzel base, vanilla mousse, salted pretzel cream topped with caramel and pretzels
White chocolate and milk mousse, between layers of hazelnut meringue and bitter ganache.
Patisserie cream cream with heavy cream between layers of decoise (almond and coconut meringue) with strawberry puree. Fresh strawberries and Italian meringue Subject to seasonal fruits
Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoise.
Citrus yuzu cream, raspberry cream layered with jacund pistachio, mascarpone mousse topped with pistachio ganache.
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund Pieta praliné
Mascarpo Ba cream and mango cream, almond jacund based on coconut streusel and white chocolate.
