Alternate layers of vanilla and chocolate génoise sponge, vanilla syrup and white chocolate cream, decorated with white chocolate.
Dacquois base, ganache and passion fruit mousse, glazed and topped with meringue.
Vanilla génoise sponge, Grand Marnier, chantilly cream, strawberries and bananas.
White chocolate truffle, filled with passion cream and decorated with chocolate and passion fruit jelly.
Layers of chocolate génoise sponge with rum syrup, walnut cream and ganache.
Layers of sablé paste filled with pears, chantilly cream and poire William liqueur and glazed with caramel.
Soft brownie base, raspberries and raspberry scented meringue italienne.