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.
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.