Vanilla mousse, génoise sponge layered with raspberry and all available fruits.
Chocolate and mandarin mousse on génoise sponge with Cointreau.
Biscuit à la cuillere sponge fingers, passion fruit mousse and passion liqueur.
The old original recipe served on a biscuit base.
Coffee mousse and profiteroles filled with rum cream.
Chocolate and apricot génoise sponge, chocolate mousse and Grand Marnier.
Joconde biscuit filled with vanilla mousse, apple strudel and topped with baked apples.
Left to right:
White and dark chocolate charlotte.
Lemon soufflé
Cassis (blackcurrant)
Seville (Orange)
Rhubarb and ginger rice.
