Cheesecake ispahan with white chocolate rose petals (in Hebrew)

This entremet has chocolate, kalamansi and ginger as its three main flavors and it’s not only delicious, but also beautiful and elegant!

Stone fruit is in season! Use some beautiful peaches for this milk peach entremet.

Layers of dacquoise, coconut mousse, passion fruit cremeux and paillete feuilletine come together into one amazing cake!

Contemporary “Manjari Orange” Mousse Cakes (in Russian and Portuguese)

Rubus – Blackberry, Cream Cheese & Chocolate Mousse Entremet (in Russian and Portuguese)

Bronte-Bianco – Raspberry, Pistachio and Lychee Entremet Cake (in Russian and Portuguese)

Easter Cake – Sacher Sponge, Toffee, Baked Apples, Chocolate Earl Grey Mousse with Chocolate Glaze (in Russian and Portuguese)

Polka dotted Strawberry and cheese entremet cake (in Hebrew)

“Bluegold” – Milk Chocolate Blueberry Caramel and Hazelnut Entremet (in Russian and Portuguese)

The white chocolate dome gives a lot of charm to this delicious lemon mousse tart!

White, Red, Black Currant & Matcha Entremet Cake. Wonderful combination! (in Russian and Portuguese)

Caramelized White Chocolate and roasted cashew entremet (in Hebrew)

Chocolate Black Currant Mousse Cake (in Russian and Portuguese)

Grand cru Vanilla – amazing vanilla entremet by Philippe Conticini (in Hebrew)

Lychee, Cherry, and Pistachio Yule Log Cake (in Russian and Portuguese)

Rose dacquoise, chocolate mousse, chocolate cake, rose & raspberry jelly. With chocolate decorations and rose meringues.

Poire muscovado – pear and brown sugar tartlets. (in Hebrew translator on sidebar)

Individual cake “Candle” with black currant, mascarpone and sponge cake “Emmanuel”. On Russian with Google translate.

Gluten free cake “Three chocolates”. On Russian with Google translate.

Exotic fingers – pistachio-coconut-mango-banana-and passion fruit amazing layers cake! (in Hebrew)

Carrement au chocolat – after a recipe by Pierre Herme.