TIRAMISÙ: Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder

FRUTTI DI BOSCO: Shortcrust pastry base lled with Chantilly cream , topped with a layer of sponge cake and lavishly garnished with an assortment of berries: Blackberries, blueberries, raspberries, red currants and strawberries

CHOCOLATE FONDANT: Chocolate layer cake filled with a rich chocolate cream, topped with a chocolate miroir

LIMONCELLO FLUTE: Refreshing lemon gelato made with lemons from Sicily, swirled together with limoncello sauce

COPPA SPAGNOLA: Vanilla gelato and Amarena cherry sauce swirled together, topped with Amarena cherries

CHOCOLATE SOUFFLÉ: Moist chocolate cake with a heart of creamy rich chocolate

CRÈME BRÛLÉE: A creamy custard presented in a traditional ceramic ramekin, comes with a packet of sugar

SICILIAN CANNOLI: A pastry shell internally coated in chocolate and lled with ricotta, candied fruit and chocolate chips