TAIPEI (Taiwan News) — French luxury patisserie Pierre Herme is celebrating Mother's Day in Taiwan with its first Taiwanese Executive Chef, Jeffrey Wang (王家承), with two limited-edition cakes that blend French craftsmanship with heartfelt creativity.

The two creations include the Ispahan coeurs meles, a delightful rose, lychee, and raspberry mousse combination. The Tarte infiniment pistache is a classic pistachio tart.

The Ispahan coeurs meles is a romantic reinterpretation of Pierre Herme’s iconic Ispahan flavor. Inspired by the elegance of maternal love, the dessert features layers of rose, lychee, and raspberry in a delicate mousse.

A base of rose-lychee-raspberry macaron is layered with raspberry cake and lychee-raspberry jelly, then crowned with smooth rose mascarpone cream. Presented in a heart shape, it’s both a visual and emotional tribute to mothers.

By contrast, the Tarte infiniment pistache offers a more grounded, nurturing profile. Drawing inspiration from a mother’s quiet strength, this refined tart builds complexity with each bite.

The cake starts from a crisp tart shell, through pistachio cream and soft pistachio sponge, to a crunchy praline layer. It is finished with airy pistachio Chantilly cream and a glossy pistachio chocolate glaze.

They now available for pre-order at Pierre Herme’s three boutiques in Taiwan and through its official website, with pickup beginning May 1.

Wang pursued pastry making at Paris' Ecole Bellouet Conseil in 2015. He has since accumulated over 20 years of experience in both baking education and practical work.