BINDI CHOCOLATE SOUFFLE – 12/100G
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BINDI CREME BRULEE & BERRIES – 9/120G
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A layer of raspberry sauce topped with a creamy custard and decorated with mixed berries coated in caramel.
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Layers of espresso drenched lady fingers separated by mascarpone cream and dusted with cocoa powder.
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Sponge cake soaked in espresso, topped with mascarpone cream and dusted with cocoa powder
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Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts.
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