Frozen Desserts and Par Baked European Bread
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Click on each item to read descriptions on the desserts we currently selling.
Espresso Creme Brulee
Creamy custard flavored with espresso, topped with caramelized sugar
12 Servings/ case
Profiteroles Dark CODE 1544 Cream puffs filled with vanilla cream and enrobed in chocolate.
Cappuccino Cake
Alternating layers of espresso drenched chocolate sponge cake and coffee cream, decorated with cocoa powder.
Mixed Berry Flute
Mixed berry gelato with a hint of lemon juice swirled with raspberry sauce
French Collection Assorted Macarons CODE 9100 A collection of traditional French Macarons: Chocolate, Vanilla, Pistachio, Coffee, Lemon, Raspberry.
CROSTATA LIMONE ZENZERO (VEGAN)
A multigrain tart shell filled with lemon and ginger marmalade. Vegan.
PROFITEROLES GLASS
Cream puffs surrounded by vanilla and chocolate cream.
12 Servings/case.
Monterosa CODE 3666 A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries.
Torta Nocciola (Hazelnut Cake) CODE 2179 Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts
Red Velvet Cake
A red hued chocolate layer cake, filled and iced with a smooth cream cheese frosting, finished with chocolate drizzles and surrounded by red cake crumbs.
Coppa 3 Chocolates
Delicious combination of silky dark, milk and white chocolate creams with a layer of hazelnut crunch, presented in an elegant glass
12 Servings/case
Coppa Mascarpone
A chocolate cream followed by a smooth mascarpone cream, topped with Amaretto cookie crumbs and chocolate curls
12 Servings/case
APPLE STRUDEL. Classic Austrian Apple Strudel: A blend of apples, raisins and spices, all enveloped in a puff pastry and decorated with glazed sliced apples.
Chocolate Ganache Cheesecake New York style cheesecake topped with a thick, rich layer of chocolate ganache, sits on a chocolate sponge cake base. Specifications and Instructions Weight: 5.17 lbs Suggested servings: Pre cut 16
Fragoline (Wild Strawberry Tart) CODE 3351 Shortcrust pastry base filled with vanilla cream, a layer of sponge cake and topped with glazed wild strawberries.
Frutti di Bosco (Mixed Berry Cake) SKU: 3518 Shortcrust pastry base filled with pastry cream, topped with a layer of sponge cake and lavishly garnished with an assortment of blackberries, raspberries, red currants and strawberries.
Selva Nera (Black Forest)
Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, studded with Amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon.
Ricotta Cheesecake CODE 0034p Cheesecake made with ricotta cheese, delicately textured with a hint of natural orange essence.
Caramel Apple Walnut Cake CODE 8528 Three layers of apple cake studded with walnuts, filled and iced with caramel cream, decorated with apple cake crumbs and gooey caramel.
Coppa Pistachio
Custard gelato swirled with chocolate and pistachio gelato topped with praline pistachios.
Mini Key Lime Cheesecake CODE 0122 A graham cracker base topping with New York cheesecake with a splash of key lime, decorated with a key lime glaze
Mignon An assortment of mini pastries. Specifications and Instructions Weight: 2 lbs. 3.2 oz. Defrosting: 6 hours in the refrigerator Storage: 2 days in the refrigerator
Limoncello Mascarpone Cake CODE 2900 Alternating layers of sponge cake and lemon infused mascarpone cream, decorated with Limoncello sauce.
Cheesecake Alle Fragole CODE 0026p A NY style cheesecake topped with wild strawberries and strawberry sauce on a sponge cake base.
Hazelnut Chocolate Flute
Smooth hazelnut gelato swirled with rich chocolate sauce presented in a flute glass
TIRAMISU GLASS
Sponge cake soaked in espresso, topped with mascarpone cream and dusted with cocoa powder
12 Servings/case
Limoncello Raspberry Cake CODE 8502 Layers of Limoncello soaked sponge cake filled with lemon cream and raspberry marmalade, decorated with a raspberry miroir and white chocolate piping.
RICOTTA AND PEAR (individual Dessert)A delicate ricotta cream studded with pear pieces sandwiched between two soft hazelnut cookies and finished with a dusting of powdered sugar.
Tiramisu Big Ladyfingers (pre-cut) CODE 2817 Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder.
Carrot Cake CODE 0042p Alternating layers of cream cheese icing and moist carrot cake spiced with cinnamon, chopped walnuts, raisins and pineapple, decorated with crushed walnuts.
Coppa Caffè
Fior di latte gelato with rich coffee and pure cocoa swirl
Coppa Stracciatella
Chocolate chip gelato swirled together with chocolate syrup, topped with cocoa powder and hazelnuts.
Crostata Sambuco Lamponi – Vegan
A multigrain tart shell filled with elderberry and raspberry marmalade. Vegan.
Napoleon CODE 1292 Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar.
Espresso Creme Brulee
Creamy custard flavored with espresso, topped with caramelized sugar
12 Servings/case
Dulce De Leche Cheesecake
A graham cracker base holds a velvety dulce de leche cheesecake, topped with dulce de leche mousse and chocolate shavings.
Hazelnut Passion CODE 0431 Chocolate shortcrust pastry filled with hazelnut cream made with hazelnuts from Piedmont, decorated with praline hazelnuts.
Crostata di Pere (Pear Tart) CODE 2636 Almond cream topped with pear halves on a shortcrust pastry base.
3 Chocolate Mousse CODE 2502 , 2510 (Retail Box) White and dark chocolate mousse on a sponge base, coated with a chocolate hazelnut glaze and topped with white chocolate shavings.
Coppa Catalana- Creme Brulee
Creamy custard topped with caramelized sugar
12 Servings/case
Coppa Raspberries & Cream CODE 1376 A delicate sponge cake holds a layer of raspberries topped with mascarpone cream and decorated with crushed pistachios
Guava Mango Flute
Creamy tropical guava gelato swirled with sweet mango sauce
Tres Leches CODE 8569 Sponge cake soaked in three types of milk, decorated with a whipped cream topping.
Chocolate Temptation Layer of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.
Tiramisu Cup Coffee and Zabaione cream on a layer of sponge cake soaked in espresso, dusted with cocoa powder. 12 servings
Ricotta & Pistachio Cake Pistachio and ricotta creams separated by sponge cake, decorated with crushed pistachios and dusted with powdered sugar. Weight: 2 lbs. 6.8 oz. Suggested servings: 12 pre-cut servings
Lemon Blueberry Crumb Cheesecake CODE 8535 A creamy lemon cheesecake topped with blueberries and brown sugar crumbs, sits on a cookie base.
Coppa Mascarpone & Fragole
A sponge cake base topped with mascarpone cream studded with chocolate chips, topped with wild strawberries and strawberry sauce.
12 Servings/case
Baby Cakes An assortment of bite size cakes: Royal Vanilla, Triple Chocolate Brownie, Strawberry, Vanilla Crème, Royal Chocolate, Lemon, Orange Crème, and Chocolate Strawberry Specifications and Instructions Weight: 4 lbs. 0.75 oz. Suggested servings: 72 servings (2 per serving) Defrosting: 6 hours in the refrigerator Storage: 7 days in the refrigerator
Crostata Creme Brulee CODE 0260 A shortcrust pastry base filled with cream and finished with caramelized sugar.
CROSTATA CREME BRULEEA shortcrust pastry base filled with cream and finished with caramelized sugar.
CHOCOLATE MOUSSE GLASS
Rich Chocolate mousse with a hear of zabaione, topped with chocolate curls. 12 Serving/case
Mousse al Cioccolato (Chocolate Mousse) CODE 3040 A chocolate sponge base topped with a dark chocolate mousse and dusted with cocoa powder.
Coppa al Limone di Sorrento
Sponge cake soaked in lemon juice followed by vanilla flavored cream, topped with lemon sauce & chopped pistachios. Each cup contains 1.2 oz. of fresh lemons from Sorrento Italy.
12 Servings/case
oppa Raspberries & Cream
A delicate sponge cake holds a layer of raspberries topped with mascarpone cream and decorated with crushed pistachios
12 Servings/case
Torta Nocciola (Hazelnut Cake) Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts. 10 pre-cut servings
Limoncello Flute
Refreshing lemon gelato made with lemons from Sicily, swirled together with Limoncello sauce
8 Servings/case
RUBY CHOCOLATE RELIGIEUSEA traditional French pastry. Choux pastry filled with chocolate cream and topped with buttercream and a red glaze.
BLANCA CAKE A hazelnut cookie base and chocolate sponge cake filled and topped with vanilla flavored cream studded with chocolate chips, all coated in a white chocolate miroir and rimmed with white chocolate sprinkles. Precut -12 servings
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