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 / 550,00 NOK
  • 21cm / 9pp / 700,00 NOK
  • 25cm / 13pp / 950,00 NOK

Contact me for checking availability.