Layers of Giaconda sponge cake lightly soaked in simple syrup, strawberry flavored buttercream, and banana milk chocolate ganache. Finished with strawberry mirror glaze and decorated with pink chocolate curls.
Strawberry Banana Opera
Hazelnut Mousse Tart
Chocolate tart shell filled with crunchy hazelnut praline, topped with hazelnut mousse dipped in chocolate ganache. Decorated with caramelized hazelnut and crispy pearls.
Opera
Three layers of almond Giaconda cake soaked in coffee and brandy, filled with chocolate ganache and coffee buttercream. Topped with chocolate opera glaze and decorated with a printed chocolate accent.
Blueberry Lavender Opera
Layers of Giaconda sponge cake lightly soaked with lavender syrup, blueberry buttercream, dark chocolate ganache with lavender, topped with a blueberry mirror glaze. Decorated with a golden blueberry.
Pistachio Apricot Opera
Layers of pistachio Giaconda sponge cake lightly soaked in simple syrup, pistachio flavored buttercream, and apricot compote. Finished with a mirror glaze and decorated with dried apricot dice.
Passion Fruit Tartlet
Vienna tart shell, passion fruit curd cream and passion fruit glaze with chocolate drizzle.
Coffee Macaroon
Soft almond macaron and coffee buttercream dipped in coffee glaze and topped with a walnut half.
Cream Puff
Pâté a Choux baked with craquelin, and filled with vanilla pastry cream. Other flavors are available upon request.
Rum Ball
Our rum ball is made from a mix of chocolate Genoise cake, milk, butter and cocoa powder with addition of vanilla and dark rum. Decorated with buttercream rosette.
Mango Mousse
Vanilla Genoise cake soaked in rum syrup, mango mousse and passion fruit glaze. Decorated with a whipped cream rosette and seasonal fresh berry.
