Yakumanka

It’s at the Mandarin Oriental hotel’s lakeside restaurant Yakumanka that we discover “La Lechera”. A delicious Peruvian dessert, revisited by talented pastry chef Michaël Perrichon, which subtly blends Peruvian flavours and textures. Renowned for its soft, airy texture, this cake is called “Tres Leches” – which means “three milks” – because the sponge cake is soaked in three types of milk: sweetened condensed milk, unsweetened condensed milk and heavy cream. To personalize it, the patissier incorporates the exotic sweetness of coconut and dulce de leche ice cream, a Latin confection made from caramelized milk. To top it all off, the dessert is adorned with a delicate, light, crunchy five-spice meringue that contrasts with the sweetness of the other ingredients, adding a note of crunch and a hint of spice to tantalize the taste buds.