Albert’s team have adored watching guests feast, sup and frolic around the palace for Le Grand Tour. So much so, that our in haus bakers & pâtissière’s have treated us to an array of wunderfully new puddings to tempt the taste buds.

With unique blends of your most-loved sommer flavours, each au courant dish has been carefully curated by our champion bakers to ensure all bellies are fully satisfied.

Mango & Lemon Mousse (pictured above)

A wunderous finale to you schloss supper combining lemon and mango as a zesty, creamy serve to freshen up the pallet.

Baked Plum Cheesecake

This reconstructed bake fuses sweet poached plums, pickled orange, biscoff ice cream and vanilla cheesecake.

Lemon Bienenstich – Bee Sting Cake (pictured above)

Sharp on the tongue with tinges of candied grapefruit, your three-tiered wonder is for the adventurous tasters. They don’t call it bee sting cake for nothin’.

Pear & Blueberry Mille-Feuille

A thousand layers with a thousand flavours… Caramelised pear, mille-feuille, pear drop ice cream and blueberry.

Peach Melba Baked Alaska (pictured above)

Crispy on the outside, magical in the middle… A Pudding Klub staple, this sommer-inspired serve builds classic Italian meringe, raspberry & peach melba gelato and white peach.

Dark Chocolate & Cherry Fondant

Designed to melt in the mouth mixing alpine chocolate, Amarena cherry and mascarpone with a side scoop of cherry sorbet to form a rich and luscious bake.

We are also delighted to welcome three fresh flavours of homemade ice cream to our pudding list, courtesy of our dairy freunds at Milk Maid. Choose any three boule flavours from peach melba, pear drop, biscoff, or sample our pink grapefruit or cherry sorbet.