La Duni Baking Studio

Double butter cinnamon brioche roll filled with toasted caramelized Texas pecans. Served warm with vanilla bean ice cream and arequipe caramel.

Layered mantecado vanilla sponge cake, soaked in cuatro leches sauce, topped with caramelized Swiss meringue and dotted with arequipe reduction. Served with three leches sauce and arequipe caramel award winner slice.

Layered milk, semisweet and dark chocolate truffle between dark espresso-chocolate cake, studded with caramelized roasted hazelnuts dipped in milk chocolate. Served with berry coulis award winner slice.

Layered vanilla sponge cake laced with venezuelan rum, filled with vanilla pastry cream, glazed with dark chocolate truffle and milk chocolate ribbons. Served with berry coulis slice.

Layered mantecada vanilla sponge cake, layered with homemade fresh lemon-lime citrus custard, topped with caramelized Swiss meringue, dusted with caramelized lemon rind. Served with berry coulis slice.

Layered‎ vanilla mantecada cake, frosted with caramelized roasted hazelnut milk chocolate truffle. Served with espresso white chocolate ganache sauce slice.

Caramelized bananas, vanilla bean ice cream, homemade chocolate syrup, arequipe caramel and crystallized toasted pecans.

Double vanilla bean ice cream served with homemade Belgium chocolate sauce, arequipe caramel, crystallized toasted pecans, berries, toasted almond devon cream cookies and a shot of espresso.

Warm slice of triple chocolate truffle cake with scoop of ice cream and chocolate syrup.

Ice cream scoop and a butter cookie.

Sipping Belgium hot chocolate with homemade vanilla ice cream float.

Vanilla cake baked in milk chocolate custard served with vanilla bean ice cream, homemade chocolate syrup, arequipe caramel. Raspberry sauce and pecan crocante.

Slice of four leches cake topped with vanilla bean ice cream. Flamed at the table with kahlua-vodka mix.

Caramelized peaches, apricots and blueberries topped with a sugar crystallized white corn biscuit and served with vanilla ice cream.

Belgium chocolate chips and caramelized toasted pecans on homemade flaky tart served warm with vanilla ice cream.