Desserts

The quintessential French dessert: a rich vanilla bean custard baked in a bain-marie until just set, then topped with a crackling layer of caramelized sugar.

An intensely dark, airy mousse made from only the finest dark chocolate, egg yolks, and hand-whipped cream -- pure, unadulterated chocolate luxury.

The beloved Italian dessert of espresso-soaked savoiardi layered with a billowy mascarpone and egg zabaione, dusted with bitter cocoa -- best made a day ahead.

A silky Italian set cream perfumed with vanilla bean, unmoulded and served with a vibrant crimson mixed berry coulis and fresh berries.

Delicate almond meringue shells sandwiching a smooth ganache or buttercream filling -- the most precise and rewarding French confection to master.

Freshly fried, fluffy churros rolled in cinnamon sugar and served with a thick, dunkable dark chocolate and cream dipping sauce -- a Spanish dessert at its best.

Crisp, deep-fried pastry shells filled to order with a sweetened ricotta and dark chocolate chip cream, dusted with powdered sugar and finished with candied orange peel.

Japanese rice cake dough wrapped around small scoops of premium ice cream in four flavours: matcha, strawberry, vanilla, and mango -- delicate, chewy, and utterly addictive.

Layers of paper-thin filo pastry brushed with clarified butter and filled with crushed pistachios and walnuts, drenched in an orange blossom and honey syrup.

A light Mexican sponge soaked in a rich mixture of three milks -- evaporated, condensed, and whole milk -- then frosted with fresh whipped cream and cinnamon.