Belgian chocolate, eggs & cream, baked in a sweet pastry case.
Silky chocolate sponge covered with black cherry compote and dark chocolate truffle mousse centred with cherry brandy cream and topped with dark chocolate shavings.
Truffle mousse finished with a white chocolate truffle.
Toffee & caramel layers with caramel glaze, garnished with Amaretti biscuits.
Triple stack with three chocolate mousses, soft toffee, cookie & chocolate sponge, topped with caramel shortbread.
Individual Belgian chocolate & orange truffle centred with silky sponge drenched in orange liqueur, topped with a white chocolate snow cap.
Sweet pastry tart filled with a rich combination of eggs, fresh lemons & cream, then baked.
Chocolate truffle mousse with chocolate sponge. Finished with a chocolate mirror glaze.
Triple layer of raspberry, blackcurrant & white chocolate with lemon zest. Topped with forest fruits & sweet glazed.
Toffee roulade sponge layered with white chocolate mousse & honeycomb. Decorated with a caramel mirror glaze, white chocolate & honeycomb.
Sweet pastry with baked vanilla sponge and apple, blackberries, rhubarb & blackcurrants.
Filo pastry crown filled with apple compote and spices baked in vanilla sponge.
Belgian chocolate truffle mousse centred with soft caramel on sticky brownie, finished with chocolate ganache.
Silky chocolate satin sponge with an indulgent dulce de leche centre.
Fine Belgian chocolate pudding with a rich, soft truffle centre, smooth and gooey.
Rich sweet honeycomb with white and dark Belgian chocolate truffle, caramel curls and dark chocolate shavings, on a chocolate sponge base.
Smooth silky white chocolate truffle, crispy meringue, citrus cream with lemon curd.
Crispy meringue with white chocolate truffle, raspberries and cream.
Strawberry and vanilla mousses centred with Prosecco soaked sponge, strawberry compote and smothered with white chocolate truffle.
Light strawberry mousse centred with white rum and finished with strawberry confetti.
Lemon & lime cream, layered on sponge with lemon curd & glazed with zest.
Pre-scored in to 14 portions. Lemon cream cheese mousse set on a muesli base & apricot glazed.
Traditional puddings with marinated fruits & berries.
Sweet pastry filled with soft brownie & caramel. Topped with a rich chocolate praline ganache.
Rich frangipan with cherry compote & whole cherries. Baked & glazed.
Chocolate & vanilla sponges layered with Belgian chocolate truffle, strawberry & vanilla mousses. Finished with chocolate shavings.
Sweet pastry case filled with almond flavour sponge, chocolate filling and pears, decorated with flaked almonds.
Sweet pastry case with juicy plums and fine frangipan, slow baked and glazed.
Sweet pastry case, with rhubarb & raspberries, topped with almond flavour sponge. Baked & apricot glazed.
Sweet pastry filled with tangy rhubarb and custard topped with vanilla sponge and oat crumble, sugar dusted,
Vanilla sponge soaked with sherry, layered with raspberry jam, custard & traditional fruit salad.
Vanilla sponge in a pastry base with blackcurrant compote and spiced plums, apricots, pears and apples. Finished with an apricot glaze.
Lemons, egg & cream baked in tartlets.
Digestive biscuit base topped with creamy
Baked sweet pastry filled with white chocolate & whole raspberries, finished with caramel & amaretti topping.
Silky white chocolate & Irish cream, slow baked with eggs and cream in crisp sweet pastry,