Finished with European style boysenberry sauce
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French butter sponge cake filled with vanilla bean custard, brushed with a rum syrup and coated with chocolate fondant finished with English sauce
This iconic Boston dessert created by French Chef Raelyn at Parker House Hotel in 1881 has been enjoyed by all for 140 years!
For the passionate chocolate lover, a rich decadent chocolate dessert finished with a raspberry-boysenberry sauce
NY Style Cheesecake with strawberry sauce