Chocolate mousse, white sponge, pear pieces, finished with cocoa powder
Winter speciality
Recipe is nut free.
Rapberry mousse, light biscuit and fruit cocktail on top
Dark chocolate cake with chocolate ganache, candied orange peel and Grand Marnier
Coffee saturated biscuit, mascarpone mousse infused with amaretto
Check out the new Paris Cake Shop review on the Sydney Cafes website.