This individual dessert begins with a layer of Sacher torte which is originally from the Hotel Sacher in Vienna.
We add a lightly sweetened layer of raspberries suspended with pectin.
Next, we layer with a rich chocolate Bavarian and stack another white chocolate Bavarian on top.
The finishing glaze is a shiny chocolate mirror that enrobes this special dessert.
We apply a thin base of imported chocolate pailletes and finish with a chocolate leaf and a red iridescent chocolate pearl.
The texture is like ice cream when partially frozen. It is actually a Bavarian formed
This dessert was inspired by the Cupola of Italy’s Dome Cathedral in Florence. It is
We begin with a chocolate coated graham cracker base underneath a rich chocolate mousse filling
White cake supports a bavarian filling that is made with fresh lemons, heavy cream, and
This dessert was inspired by the Cupola of Italy’s Dome Cathedral in Florence. It is
Chocolate cake supports a strawberry bavarian made from heavy cream strawberries, and crème anglaise. Each
This classic combination was created by Auguste Escoffier around 1864 and was named after the
First, we bake a pistachio bilini sponge that is used as the base of this
Our flourless chocolate base supports a rich, mascarpone insert. A sabayon mousse made with heavy
Our flourless chocolate decadence rests atop a layer of chocolate cake. It is then glazed