For a dramatic and exciting treat I suggest a croquembouche, which is made from a pyramid of either macarons or profiteroles and decorated to a theme of your choice.

Loretta Liu of On Café in London worked in the kitchens of Raffles in Singapore, and trained under and taught alongside Raymond Blanc at Le Manoir Aux Quat’ Saisons and been inspired by them.

The choice of flavours for the macarons is extensive, from charcoal and jasmine, dark chocolate, salted caramel and English rose through to Canadian wild blueberry, green tea and orange and the very popular champagne and Japanese pink peach.

Macarons are gluten-free, made from egg white, ground almonds and sugar, and would create a memorable send-off.

You can call Loretta Liu on 07824 817573, email or visit On Café.

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