Torta mimosa

Sponge cake soaked with ponch (preferably liqueur), stuffed with custard or Chantilly and small pieces of fresh fruit (usually pineapple) and covered with small pieces of sponge cake.

→ Further information and complete recipe on page 168 of my book “En matreise gjennom Napoli – Partenope incanta la Norvegia”

Dimensions / Portions / Price

  • 19cm / 7pp / 600,00 NOK
  • 21cm / 9pp / 750,00 NOK
  • 25cm / 13pp / 1050,00 NOK

Contact me for checking availability.

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