Matcha chiffon sponge filled with matcha mousse and matcha ganache, topped with matcha powder and Chantilly cream.
Mango sponge assembled with mango cremeux, passionfruit curd, pistachio ganache, and crunchy white chocolate feulletine, finished with coconut mousse and passion fruit glace.
Caramelised apple peach tartin, cream cheese mousse, on top of a sweet and salty biscuit base.
Vanilla sponge layered with velvety yam ginkgo paste, topped with coconut Chantilly cream, white chocolate pearls, and desiccated coconut.
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