Sponge base, salted caramel mix and nougatine topping.

Mascarpone soufflé with a meringue heart, blackurrant coulis and whole blackurrants on top. Ø 8 cm

Sponge base, coconut soufflé, mango passion coulis. Ø 7 cm

Sponge biscuit, mascarpone mousse, sponge chake soaked in coffee, cocoa.