Signature Desserts

This delicate dessert is based on airy meringue. During the baking process, it becomes covered with a crisp golden crust, but it remains soft inside. The meringue is sprinkled with chopped pistachios, which give the roll a rich green color.

Before folding, the roll is evenly coated with a thick layer of cream. It is made without added sugar from thick cream and mascarpone, a soft dessert cheese from Lombardy. A generous portion of fresh raspberries is mixed into the cream.

Raspberries and mascarpone cream are also used to decorate the roll. Due to the natural sweetness of the cheese and berries, the dessert turns out to be moderately sweet. Therefore, the decor is complemented with powdered sugar and chocolate.

Weight: 620g

Composition:
— Sponge cake — chicken egg, sugar, pistachios, salt.
— Mascarpone cream cheese, cream, fresh raspberries.
— Decoration — powdered sugar, cream, mascarpone cheese, fresh raspberries, rosemary, chocolate logo.

Storage conditions: T = 4±2 °C
Implementation period: no more than 72 hours
Nutritional value per 100 g: 324 kcal, the product contains allergens, does not contain gluten.

There is a lot, a lot of cottage cheese and nothing superfluous — this is how you can describe the cheesecake recipe in one phrase, as it was invented to cook in the Basque Country in the very north of Spain. Unlike its New York counterpart, San Sebastian does just fine without a base of shortbread dough.

To get a delicate airy texture, pre-whipped thick cream is added to the curd cheese made from cow's milk. And to make the cheesecake fragrant, vanilla bean and grated lemon zest are mixed into the cheese.

Weight: 1,400 g

Composition: cottage cheese, sugar, egg, cream, wheat flour, lemon, vanilla.

Storage conditions: T=4±2°C
Implementation period: no more than 72 hours
Nutritional value per 100 g: 356 kcal, the product contains allergens.

Several layers of yeast-free dough baked to a golden color are lined with custard. It is this contrasting combination of crispy cakes and a delicate layer that makes the Napoleon so appetizing.

To slightly refresh the traditional recipe, we added fragrant vanilla bean to the cream, and topped the cake with a layer of white chocolate ganache. To make the ganache, thick cream and French chocolate made from West African cocoa beans were used.

Weight: 1,100 g

Composition:
— Puff pastry
— Cream - egg, sugar, butter, milk, corn starch, vanilla pod
— Ganache - cream, gelatin, water, vanilla bean, white chocolate

Decoration: puff pastry topping, fresh berries

Storage conditions: T=4±2°C
Implementation period: no more than 72 hours
Nutritional value per 100 g: 241 kcal, the product contains allergens.

Pistachio and raspberry are the perfect gastronomic combination, time-tested and always extremely effective.

The lightest meringue sponge cake with crushed pistachio slices is complemented with a classic mascarpone cheese cream. The cool raspberry jelly, hidden in the very heart of the cake, perfectly sets off the sweet pistachio sponge cake with its seductive berry sourness and freshness, and this union is cemented by a delicate creamy cream with an intoxicating aroma of Bourbon vanilla.

The cake is decorated with fresh raspberries and large handmade chocolate figures in the form of pistachio nuts.

Composition:
Egg, granulated sugar, hazelnuts, pistachios, wheat flour, salt, Mascarpone cheese, cream 33%, vanilla, powdered sugar, gelatin, raspberry puree, raspberries, liquid glucose, white chocolate 29.2%.

Decor: white chocolate with caramel 35%, white chocolate 29.2%, food coloring green, fresh raspberries.

Storage conditions: T=4±2°C.
Implementation period: no more than 72 hours
Nutritional value per 100 g: - 350 kcal, the product contains allergens.

Long-distance voyages to the shores of warm seas served as a source of inspiration for creating this delicate dessert with hints of spices that tantalize the receptors.

Composition:
Bitter chocolate 64%, butter 82%, egg, granulated sugar, milk, trimoline, milk chocolate 38.2%, gelatin, cream, passion fruit puree, white chocolate 29.2%, neutral gel, Mango puree, pectin, agar-agar, fresh pineapple, cocoa powder. 

Decor: 64% bitter chocolate.

Storage conditions: T=4±2°C.
Implementation period: no more than 72 hours
Nutritional value per 100 g: - 306 kcal, the product contains allergens.

For this iconic cake, we chose buckwheat honey, which has a rich taste and expressive aroma.

Airy and soft cakes are smeared layer by layer with two types of cream: one is prepared on the basis of boiled condensed milk, the other is whipped with thick sour cream. The combination of the pleasant fragrant sweetness of the dough with caramel notes of condensed milk and light sour cream sourness turns every piece of this cake into a special treat. The cake is decorated with white chocolate figures in the form of honeycombs and stylized bees.

Composition:
Granulated sugar, 82% butter, chicken egg, Buckwheat honey, fresh lemon, wheat flour, baking soda, ground cinnamon, ground ginger. Ground cardamom, condensed milk, sour cream 42%, Mascarpone cheese, powdered sugar, transparent confectionery gel, cream 33%, milk 3.5%, gelatin, white chocolate 29.2%.