Lemon Meringue Tart
Shortbread tart base with creamy lemon curd topped with a flame browned meringue swirl.
Start Ordering
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Quantity per pack – 6
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Shelf life – 6 days
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Fridge / Below 5 Degrees
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Can be stored in Freezer for up to 90 Days
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Shortbread tart base with creamy lemon curd topped with a flame browned meringue swirl.
Start Ordering
Quantity per pack – 6
Shelf life – 6 days
Fridge / Below 5 Degrees
Can be stored in Freezer for up to 90 Days
Our executive chef Mauro began his career in the food and hospitality industry in Rome at a young age of 13. His experience exposed him to the tastes and flavours of Italy by working in a family trattoria, espresso bar, patisserie, gelateria. He was even a maître d’ of the function centre coordinating food and hosting events for military and government aristocracy. But it was during his time at Vanni patisserie that Mauro found his true passion for creating all things baked and sweet and he moved on to become an apprentice at Centodolci to learn the patisserie trade.
Fast forward to October 1995, Mauro came to Australia with a group of specialists in the food industry. The purpose of this venture, from Rome Italy, to Sydney Australia, was to introduce the Sydney market to a whole new range of quality Italian antipasto, breads, sweets, pastries, and cakes.
In 1998, Mauro and Lissa partnered to establish Dolceroma, initially trading as “Centodolci”. The expansion of Mauro’s specialty pastriccini began in a small kitchen fit out in Padstow. Since 1998 the business has grown significantly and Dolceroma has moved twice as it continues to expand. Mauro continues to develop new products and overlooks the production of over 200 different products distributed predominantly Sydney wide with growing interest interstate.
In 2006, Mauro developed a range of patisserie fillings, which have since been used within Dolceroma production as well as distributed locally and interstate to other bakeries and patisseries. He works closely with various caterers to customise desserts for special occasions including the annual New Years eve specialty dessert on Captain Cook cruise ships.
Mauro has had four employees complete their entire apprenticeship under his direction and supervision. He has shared his skills, provided experience and opportunity with several other apprentices and qualified chefs. In the world of all things delicious and sweet, Mauro continues to evolve the product range at Dolceroma developing products exceptional in both flavour and appearance.
Our director Lissa has been the business leader of Dolceroma since its establishment in 1998. Previously, she worked in the hospitality industry, including a patisserie opened specifically for Mauro’s unique products. Lissa introduced the range of products to the wholesale industry and was successful in building their customer base and increasing sales.
In 1998, Mauro and Lissa partnered to establish Dolceroma, initially trading as “Centodolci”. Lissa has since managed the company and grown the business to supply cafes, restaurants, caterers, and clubs Sydney wide with growing interest interstate. She works closely with staff to provide strategic direction and guidance, placing utmost importance on giving a quality of service that is no less than optimum. Lissa has always been committed to the business even while having children and furthering her education.
In 2018, Lissa completed a bachelor degree in Health Science – Food and Nutrition, graduating with distinction. With her acquired knowledge and experience, she strives to continually improve production methods and develop new concepts within the business. Lissa has developed the brand Nutriamo, a branch of Dolceroma, as a platform to develop a range of products to accommodate to the changing trends in the food industry with a growing awareness and demand for nutritious foods meeting various dietary requirements.
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