Desserts International


Apple Tart Tatin	Vanilla sucree crust with caramelized apple slices.
Butterscotch Chocolate	A butterscotch mousse encases a vanilla crème brulee and chocolate stout cake, finished with a white chocolate velvet spray and chocolate triangle.
Carrot Cake	2 layers of traditional carrot cake with cream cheese mousse, finished with carrot cake glaze.
Cheese Cake	A creamy and rich traditional styled cheesecake flecked with bourbon vanilla beans and graham cracker crust.
Chocolate Gianduja	Hazelnut and chocolate crème mousse surrounds a vanilla sponge cake with praline croquant.
Chocolate Mango	A 64% chocolate mousse with mango filling and chocolate sponge cake, dusted in cocoa powder.
Chocolate Marquis	A milk chocolate mousse with raspberries, vanilla crème brulee, and chocolate sponge cake. Finished with a chocolate velvet spray.
Chocolate Tart	ingle origin chocolate ganache with rum soaked cake and vanilla sucree crust.
Chocolate Trio	Dark, milk and white chocolate mousse layers with vanilla sponge cake.
Éclairs	Flavors of Vanilla, Strawberry and Chocolate Biscottino.
Fig & Fromage Tart	Frangipan cake with chocolate blanc glaze and toasted almonds encased in a graham crust.
Lemon Charlotte	A light lemon mousse surrounds two vanilla sponge cake squares and lemon jam, finished with lemon glaze.
Lemon Meringue Tart	Based on the traditional style with rich lemon filling and toasted meringue.
Lychee Rose & Raspberry Macaroon Tart	Lychee rose mousse dome with vanilla crème brulee and glazed raspberry.
Kalamansi Crunch	Two silky layers of kalamansi and 42% milk chocolate mousse surrounding a white chocolate daquoise, flourless chocolate cake, finished with kalamansi glaze and cocoa croquant.
Meringues	Rustic meringues in the flavors of Chocolate, Lemon, Raspberry and Vanilla.
Napoleon	Layers of crisp puff pastry, chantilly cream and fresh fruit.
Nougat Brulee Bombe	A rich hazelnut cream with vanilla bourbon crème brulee, nut crunch and chocolate sponge cake.
Opera Cake- Passion Fruit	Passion fruit soaked jocande cake with layers of passion ganache and orange butter cream, finished with white chocolate glacage.
Opera Cake- Traditional	Espresso soaked jocande cake with layers of chocolate ganache and coffee butter cream, finished with coffee glacage.
Paris Brest	Traditional favorite, hazelnut diplomat crème encased in hazelnut studded pate choux.
Passion Fruit Tart	Passion fruit curd encased in chocolate crust with passion glaze and toasted meringue.
Peach Melba Macaroon Tart	Cream cheese mousse with bourbon vanilla, poached peaches and forest berry puree.
Peligieuse	Strawberry mousse filled traditional styled profiterole.
Pina Colada Charlotte Royale	Pineapple roulade cake surrounds coconut mousse and sautéed vanilla pineapple center, finished with pineapple glaze.
Pineapple Tart Tatin	Caramelized pineapple with a baked brittany shortbread.
Profiterole	Caramel Popcorn and Vanilla flavors available.
Roasted Peanut Chocolate	A milk chocolate peanut butter mousse surrounds a roasted peanut crunch on a chocolate stout cake.
Strawberry Quark Terrine	Strawberry and cream cheese mousse sit on top of vanilla sponge cake, finished with strawberry glaze.
Tiramisu	A delightful mascarpone mousse with espresso soaked lady finger filling and bottom, glazed and garnished with chocolate coffee bean.
Tropical	Tropical fruit blend gelee with almond frangipan cake.
Warm Chocolate Cake	A 54% chocolate cake with semi sweet dark chocolate ganache center.
White Chocolate Passion Fruit Bombe	A heavenly light white chocolate mousse with passion fruit filling, vanilla sponge square, finished with a white chocolate velvet spray.
White Chocolate Coffee Ganache Tart	Espresso soaked vanilla biscuit and coffee chantilly.

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