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The classic Tibetan beverage Po Cha or butter tea, essentially made by churning tea, yak butter and salt, sure is an acquired taste… but our pastry chefs have found a place for it surprisingly in a dessert! Carefully brewed smoky Tibetan tea is folded into salted caramel-sauce (flavoured with a hint of cardamom) and layered between slices of tea-soaked vanilla sponge with butterscotch and whipped cream and topped off with ganache mousse cream, dark chocolate shavings and crushed praline. Serves 1.