Cafe Teramo - North Hollywood, CA

Turkish ground.

Turkish ground.

Cream puffs filled with Chantilly cream and enrobed in chocolate.

Cream puffs filled with chocolate and coated in white chocolate.

Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder.

Layers of ladyfingers and mascarpone cream, topped with toasted almonds and amaretto cookie crumbs.

Zabaione cream divided by 3 layers of espresso soaked sponge cake and dusted with cocoa powder.

Mascarpone cream on a sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder.

Pistachio and ricotta creams separated by sponge cake, decorated with pistachio pieces and dusted with powdered sugar.

Hazelnut cake. Alternating layers of hazelnut cake, hazelnut cream made with hazelnuts from Piedmont and chocolate cream and finished with praline hazelnuts.

Layers of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.

Napoleon. Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar.

Mixed berry cake. Shortcrust pastry base filled with Chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blackberries, blueberries, raspberries, red currants and strawberries.

A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake and topped with wild strawberries.

Black Forest. Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, studded with amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon.

Alternating layers of espresso drenched chocolate sponge cake and coffee cream and decorated with cocoa powder.

Layers of limoncello soaked sponge cake filled with lemon cream and raspberry marmalade, decorated with a raspberry miroir and white chocolate piping Alternating layers of cream cheese icing and moist carrot cake spiced with cinnamon, chopped walnuts and pineapple, all sprinkled with crushed walnuts.

New York cheesecake flavored with a hint of vanilla, on a sponge cake base.

Wild strawberry cheesecake. Silky New York cheesecake crowned with wild strawberries sits on a sponge cake base.

A sponge cake base, New York style cheesecake topped with raspberry marmalade and cream rosettes.

New York cheesecake studded with chocolate chips and topped with chocolate flakes and sits on a sponge cake base.

New York style cheesecake topped with a thick, rich layer of chocolate ganache and sits on a chocolate sponge cake base.

A creamy pistachio cheesecake with pistachio pieces, topped with a light pistachio mousse and sprinkled with pistachios, on a cookie crumb base.

A cookie crumb base holds a velvety dulce de leche cheesecake, topped with dulce de leche mousse and chocolate shavings.

Sponge cake soaked in espresso, topped with mascarpone cream and dusted with cocoa powder.

Cream puffs surrounded by vanilla and chocolate cream.

Rich chocolate mousse and zabaione, topped with chocolate curls.

Creamy custard topped with caramelized sugar.

A layer of raspberry sauce topped with a creamy custard and decorated with mixed berries coated in caramel.

A chocolate cream followed by a smooth mascarpone cream, topped with Amaretto cookie crumbs and chocolate curls.

A delicate sponge cake holds a layer of raspberries topped with mascarpone cream and decorated with crushed pistachios.

A sponge cake base topped with mascarpone cream studded with chocolate chips, topped with wild strawberries and strawberry sauce.

Refreshing lemon gelato made with lemons from Sicily and swirled together with limoncello sauce.

Creamy tropical guava gelato swirled with sweet mango sauce.

Smooth hazelnut gelato made with hazelnuts from Piedmont and swirled with rich chocolate sauce.

Fior di latte gelato with a rich coffee and pure cocoa swirl.

Custard gelato swirled together with chocolate and pistachio gelato and topped with praline pistachios.

Chocolate chip gelato swirled together with chocolate syrup and topped with cocoa powder and hazelnuts.

Vanilla gelato and amarena cherry sauce swirled together and topped with amarena cherries.

Yogurt gelato swirled together with mixed berry sauce, topped with blueberries and currants.

Fior di latte gelato, swirled with caramel, almond crunch and wild strawberries, topped with slivered almonds.

Coffee and zabaione cream on a layer of sponge cake soaked in espresso and dusted with cocoa powder.

A layer of vanilla cream topped with cream puffs covered in chocolate.

A pastry shell internally coated in chocolate and filled with ricotta, candied fruit and chocolate chips.

Traditional tiramisu made with espresso soaked ladyfingers and mascarpone cream and dusted with cocoa powder.

A creamy custard presented in a traditional ceramic ramekin and comes with a packet of sugar.

Candied cherries separate a layer of white and dark chocolate mousse on a base of chocolate sponge cake and finished with chocolate shavings.

Chocolate sponge base topped with a rich chocolate mousse and dusted with cocoa powder.

Chocolate mousse on a sponge cake base with a heart of creamy chocolate and topped with chocolate flakes.

Chocolate mousse on a chocolate sponge cake base with a crunchy gianduia center, dusted with cocoa powder and decorated with white chocolate drops.

A small version of our famous New York cheesecake and flavored with a hint of vanilla.

Quarter sheet individual eclairs with container of syrup to pour on top.

15 pieces.

15 pieces inside.

Has walnuts and meringue.

Comes with cherry jam. Serves 8 people.

Comes with ashta cream, pistachios and eclairs inside with syrup.

Single portion and cherry on top.