By Chef Jean Francois Arnaud (MOF) A sable dough case filled with clafoutis cream and cherries, topped with a sponge roll with lime cream and cherry jam, and surrounded by a whipped lime ganache

By Chef Jean Francois Arnaud (MOF) A caramelised puff pastry base topped with half candied strawberries, a lady finger sponge and covered in a cream cheese chantilly cream and choux pastries.

A traditional New York cheesecake made with Anchor Cream Cheese.

Mandarin Cheesecake with Milk Chocolate Earl Grey Mousse.

A combination of the buttery Italian Hazelnut Cookie ‘Baci di dama’ and the delicious caramel flavour of millionaire’s shortbread.