Perbellini English Soup

An Italian pastry classic revisited by our pastry chefs: fluffy layers of sponge cake filled with vanilla and pistachio custard, enriched with chocolate chips and drenched in a light alkermes and rum bath.
The cake is then finished with a sprinkling of macaroons or hazelnuts.

Keep refrigerated at +4°C (+4°F) until ready to eat. This cake cannot be frozen.
Wheat flour, eggs, milk, nuts, soy. May also contain traces of peanuts, sesame seeds, and mustard.

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