Cherry Pistachio Bombe
First, we bake a pistachio bilini sponge that will be used as the base of this dessert.
Then, we deposit a cherry filling on the base and layer with a rich white chocolate mousse filling.
This dessert was inspired by the Cupola of Italy’s Dome Cathedral in Florence.
It is filled with a mixture of sweetened whipped cream and chocolate, which is then spiked with rum before being topped with a slice of chocolate cake.
Mascarpone Crème with Cherries
Mascarpone cheese and vanilla-infused rum are blended with heavy cream.
The mousse rests atop sour cherries and finally a layer of golden sponge cake.
White Chocolate Orange
A moist layer of cocoa sponge is layered with an orange marmalade and flavored with Grand Marnier.
We begin with a chocolate coated graham cracker base that supports a rich chocolate mousse filling, spiked with chocolate covered crisps.
White Chocolate Hazelnut Entremet
This dessert is made with white chocolate mousse infused with hazelnuts and layered over a toasted hazelnut meringue.
Our flourless chocolate decadence rests atop a layer of chocolate cake.
It is then glazed in ganache and garnished with a chocolate decoration.
White cake supports a lemon mousse filling.
The top is finished with a lemon glaze, a white butter cream rosette, and a dot of lemon marmalade.
Chocolate cake supports a strawberry bavarian made from heavy cream, strawberries, and a vanilla sauce.
Pear Ricotta Tart-3”
We begin with our 3” butter cookie dough tart shell.
It is filled with a sweetened ricotta cheese filling.
Fresh Fruit Tarts-3”
Our 3” cookie shell is coated with chocolate and filled with pastry cream.
This individual dessert is smooth and creamy with the richness and full flavor of our original New York cheesecake.
It is finished with an all natural strawberry swirl.