Mascarpo Ba cream and mango cream, almond jacund based on coconut streusel and white chocolate.
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.
Calypso base, milk chocolate mousse with vanilla crème brulee, wrapped in a topped with sabella, praliné and milk chocolate.
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.
White chocolate mousse with pineapple, mango and strawberry compote, based on almond twil
Cream cheese with chocolate biscuit and dark chocolate ganache without added sugar