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Dacquoise Torte

Layers of toasted nut meringues with choice of fillings. Frosted with Dark or White Chocolate Ganache, or Buttercream. (May be prepared with toasted Hazelnuts, Almonds, Pecans, Coconut, or a combination).

Mimosa Chiffon Cake

Light and moist citrus cake made with Champagne, Fresh Orange Juice & Orange Zest. Filled & frosted with Grand Marnier Buttercream (Raspberry and/or Chocolate Ganache filling optional).

Chocolate Truffle Cake

Lush & decadent Dark Chocolate Cake layered with Dark or White Chocolate Ganache. (Tiramisu or Mousse filling for a lighter, creamier version).


Sinful & satisfying Italian favorite! Traditional style with Brandy & Espresso or Raspberry Tramisu with Raspberries & Grand Marnier.

Pastel de Tres Leches ("Cake of 3 Milks")

Traditional dessert from South America. Creamy, custardy chilled cake soaked with a blend of 3 milks. Served with fresh seasonal Berry Sauce & Whipped Cream.

Trifle (traditional w/seasonal berries,
lemon-raspberry, or Autumn-style)

Colorful layers of light Sponge cake brushed with Meyer's Rum, Sherry or Limoncello, filled with luscious Custard or Mascapone Cream & fresh fruit, topped with Whipped Cream. Autumn Trifle made with Roasted Apples & Pears, layered with Cinnamon Pastry Cream, Whipped Cream, & Caramel Pumpkin Sauce.

Artisan Shortbread Cookies

Spicy Chocolate, Toasted Coconut Pecan, or Lemon Ginger.

Chocolate-Dipped Florentine
Shortbread Cookies

Triangles of Caramelized Almonds (with a hint of orange) on a shortbread cookie base, dipped in White or Dark Chocolate.

Tarts & Galettes

Chilled Tarts: Tangy Lemon, French Pastry Cream, or Custard Filling with Seasonal Fresh Fruit. Baked Tarts & Galettes: Fresh Fruit baked with or without Custard or Almond Paste Filling. Tarte Tatin (traditional French caramelized apple tart).

Fresh Fruit & Cream Pies,
Cheesecakes, Cream Puffs & Eclairs

Seasonal & Made-to-Order Desserts
are also available


©2010 Sharon Robinson, unless otherwise noted.