PROFITEROLES AL CIOCCOLATO

Puff pastry filled with Chantilly cream and covered with soft chocolate cream.

RICOTTA E PERE

Hazelnut shortcrust pastry, ricotta cream and Williams pears.

RICOTTA E PISTACCHIO

Crispy cocoa crumble base, filled with a creamy white chocolate, ricotta and pistachio.

SACHER

Chocolate sponge cake, extra apricot jam, covered with dark chocolate.

TIRAMISÙ SAVOIARDO ELITE

Classic tiramisù recipe with 50% mascarpone, arabica coffee and gluten free ladyfinger biscuit.

TORTA AI FRUTTI DI BOSCO

Butter shortcrust pastry, Chantilly cream and a cascade of mixed berries.

TRANCIO MERINGA

Crispy meringue base, filled with fresh cream and Italian meringue, decorated with meringue crumble.

TRANCIO TIRAMISÙ

Ladyfingers and sponge cake soaked in coffee, filled with delicate mascarpone cream dusted with cocoa.

VARIAZIONI FONDENTI

Soft cocoa biscuit filled with 3 different varieties of chocolate: milk, dark and 70% dark.