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Dessert

  • Mascarpone - marzipan lasagnetta with fried chocolate praliné on mango ragout
  • Vanilla mousse with passion fruit jelly, chocolate ice-cream and banana springroll
  • Sweet cheese cream tartlet with passion fruit sauce on strawberry jelly with wild berries
  • Parfait of baked apples on vanilla sauce with apple springroll
  • Three color nougat mousse chocolate ring on white coffee sauce with persimmon sherbet
  • Sablé with vanilla cream, fresh raspberries and hazelnut ice-cream
  • Crispy roll with dattes mosse and ginger ice-cream
  • Crunchy nougat cut with brittle brownie and raspberry milk shake
  • Sweet cheese cream tartlet with macadamia brittle crust on strawberry sauce
  • Parfait of caramelized dried fruit with canache on short pastry sablé
  • Cinnamon cake with morello cherries and custard in chocolate cup
  • Coconut tartlet con mango sorbet
  • Interpretation of „Sicilian „cannolo“
  • Millefeuille of chocolate with ginger ice-cream
  • Dôme of white chocolate on marinated fresh fruit salad
  • Warm strawberry-frangipan tartlet on chocolate sauce with lemon sherbet
  • Crème brûlée of coconut with skewered pineapple in tempura batter for deep frying
  • Dôme of white chocolate on pistachio sauce with nougat foam
  • Warm apple tartlet on mashed apple with pistachio ice-cream
  • Cheese cake on almonds sablé with strawberry shake and wild berries sherbet
  • Warm cake of pears and chocolate on vanilla sauce with stracciatella ice-cream
  • Hazelnut mousse on puffed rice with strawberry shake
  • Crème brûlée of „Tonka“ bean with banana ice-cream in chocolate ring on white coffee sauce
  • Timbale of white chocolate mousse with hazelnut heart on fruit jelly
  • Dessert for Carnival - Millefeuille with pistachio mousse on mandarin jelly
  • Dessert for Carnival - Timbale with coconut cream, wildberries and „Castagnolo“
  • Cake of chocolate and orange cream on almond biscuit with orange drink
  • Apple cake on cinnamon sauce with elderberry sorbet
  • Brownie with mousse of chocolate and passionfruit on exotic banana ragout
  • Tureen of strawberry and yoghurt on orange sauce with ginger foam
  • Crispy chocolate „cannolo“ on fresh fig purée with raspberry tartlet
  • Lemon mousse with meringue flambé on raspberry jelly with wild berries
  • Panna cotta of pistachio and strawberry with vanilla ice-cream
  • Chocolate cake with almonds on ragout of mango and apricot with ginger foam
  • Dôme of chocolate on mascarpone sauce with hot „Bombardino“
  • Variation of fruit sherbets on pineapple carpaccio
  • Vanille parfait on coconut biscuit with Chocolate amaretti mousse and fruit jelly
  • Tiramisù with pistachio ice-cream and chocolate sauce
  • Apple cake with grape juice and macaroons sauce
  • Pyramid of strawberry mousse on mango sauce with shake of yoghurt and wild berries
  • Filled „Profiteroles“ on pistachio sauce with hazelnut ice-cream
  • Crunchy nougat cut with wild berry sauce and brittle parfait
  • Fresh wild berries with yoghurt and crispy cottage cheese raviolo
  • Variety of banana
  • Sablé with blueberry parfait, mango mousse and wild berries ice-cream
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