- 300 gr La Menorquina Sachertorte (4 portions)
- 180 gr La Menorquina Passion fruit sorbet
- 120 gr Cream
- 8 gr Fresh mint
- Cut the Sachertorte into portions and arrange on a plate.
- Whip the cream until it is fluffy and spoon onto the plate.
- Place a quenelle of sorbet on top.
Combining the cake with sharp ice creams (lemon, raspberry, pineapple) will give the dessert greater contrast.