Indulge, indulge, indulge! It’s the holiday season—so here, just in time to satisfy your cravings for sweet treats, is Inquirer’s 2011 Best Desserts. Though there are a lot of great desserts out there for every palate, we’ve picked out the outstanding ones. Some desserts are simple but bursting with flavors, while others are spectacular crowd-pleasers. Enjoy!
Come-on: Who would have thought guava can become an irresistible dessert? This cake is remarkable for the way it transforms the lowly guava into a stunning dessert that looks and tastes superb. It’s a very light and refreshing pink guava mousse filled with flambéed mango on chiffon cake. The filling offers a vibrant mango taste with just the right amount of sweetness to balance the fruity creation.
The makers also have to be lauded for making sure their desserts look like works of art.
Cost: P295/personal size; P1,100/9-inch round
Creator: Sweet Bella Cakes and Pastries and Dessert Bar (Cristina Rivera), Forbestown Center, Burgos Circle corner Rizal Drive, Bonifacio Global City, tels. 8468243 and 8468244; and 730 Banyan St., Dasmarinas Village, Makati, tel. 8440680.
Come-on: This dessert is like no other. The red round ball made of chocolate shell presents a very dense cheesecake dressed with Chantilly cream, caramel fleur de sel, crème brulee and roasted almonds over dark chocolate-hazelnut praline rice crisp. A real showstopper! Chef Alexander Tanco has made sure there’s an element of surprise with every bite.
Cost: P285 personal size. Available daily.
Creator: Bizu Patisserie, Greenbelt 2, Makati, tel. 7572498; Alabang Town Center, Muntinlupa, 8092498; Glorietta 4, Makati, 7572086; The Promenade, Greenhills, San Juan, 7242498; St. Luke’s Global City, Taguig, 7897700; Private Caterer, Chino Roces Ave., Makati, 8126451. Visit www.bizupatisserie.com
3. PURPLE YAM CAKE
Come-on: An elegant dessert that looks just as yummy as it tastes. This irresistible purple yam cake is layered with creamy purple yam mousseline that highlights the crunchy and chewy nutty sheets of meringue. It’s a uniquely rich Filipino treat decked with soft and velvety halaya for that real melt-in-the-mouth goodness.
Creator: The Kitchen’s Best Home Patisserie by Roselyn M. Tiangco, tels. 2110010, 8433847 and 09178966248. For pick up at G/F Karrivin Plaza 2316 Pasong Tamo Extension, Magallanes, Makati; G/F McKinley Park Residences Condominium, 3rd Avenue corner 31st, Fort Bonifacion, Global City.
For delivery, call 2110010.
4. HONEYCOMB CRUNCH CAKE
Come-on: There’s nothing more comforting and light in the tummy than this Honeycomb Crunch Cake. This delicate confection is finished off with light and delicate French whipped cream. It comes with a bag of honeycomb candies meant to be crushed and generously sprinkled over the cake—ensuring added fun for the kids! The soft and spongy cake also has nice bite of cashew nuts for added texture. Ideal with a warm cup of coffee or tea.
Cost: P650/8-inch cake
Creator: The Purple Oven (Jack Colet), No. 63 Saint Peter Street, Oranbo, Pasig City; and No. 7 Sacred Heart Street, YMCA building, San Antonio Village, Makati City, tels. 6314221, 9101363 and 9101364.
5. MANGO SAMURAI- Ginggay Lising
Come-on: Craving for a light and satisfying sweet finale? Try this delicious Mango Samurai that’s light, not too sweet with the perfect mishmash of mangoes, cream and very thin crepes. It’s baked then topped with powdered sugar. The generous servings and the wonderful flavor of sweet mangoes stand out beautifully in this crepe dessert. Whether served warm or cold, this simple yet divine treat will make any day of the year feel like Christmas.
Cost: P450/medium (good for 3-4 persons); P900/large (good for 10-12 persons)
Creator: Ginggay Lising, 87 Kanlaon Street and Maria Clara Sts, Sta. Mesa Heights, QC. Tels. 7402026, 9757113, 09178481204, and 09227274111
6. DUCHESS APPLE PIE
Come-on: A wonderful finale to your festive meal—a generous helping of deliciously baked apple slices on a macaroon crust, smothered with salted butter caramel and satin silky cream. This light and creamy dessert has the right amount of sweetness and creaminess, giving you the license to indulge without the guilt.
Cost: P1,050/9-inch round. Available daily. For pick up and delivery to Makati, Ortigas, Greenhills and Global City for a minimum order. Order two-five days in advance.
Creator: Karen’s Kitchen (Karen Young), Unit 107 Simuangco Bldg., 210 Zodiac Street, Palm Village, Makati, tels. 09175394968, 8982280, 8982880. www.karenskitchen,com.ph
7. DARK CHOCO MOIST CAKE
Come-on: This gives chocoholics a new reason to celebrate. From Davao City comes this decadent Dark Chocolate Moist cake. What sets this cake apart from the moist cakes in the market is its signature frosting. The ganache is made from scratch and is a combination of rich, dark, premium chocolate. Also a big hit in the stores is the mini-cake version of its staple offering. Lovely to look at, but not overwhelmingly sweet.
Cost: Big cakes (8-inch round) range between P475 to P520; mini cakes, P80-P100 only.
Creator: Sugarmunch (Benj Nazareno), tels. 09176300063 and 09239614880. Branches: Door 7, HLC bldg., Ruby St., Marfori Heights, Bajada, Davao City, tel 3054523; No. 38, 3rd St. cor. Quimpo Blvd., Ecoland Subd., Matina, Davao City, tel. 2977475; Dr. 2, Seng Building (beside DENR), Davao-Agusan Highway, Lanang, Davao City, tel 2330788; and Dr. 3, VG Bldg. Sto. Rosario, Buhangin, Davao City, tel. 2223399. Visit SugarMunch-Desserts on Facebook.
8. MANGO PANDAN
Come-on: This dessert is a luscious combination of mango and pandan. And it’s a feast for the eyes as well. The pandan-flavored cake is extra soft and not overpowering. It is light on the palate, yet leaves an indelible taste. The cake, frosting and filling are made with boiled pandan leaves and garnished with fresh mangoes. Other variations are mango-ube, mango-avocado, ube-pandan, avocado and langka.
Cost: 5- inch/P500; 9 inch/P700; 9×14-inch/P950. Larger sizes can be requested. Orders are picked up from 10 Dove St. If delivered (within city limits), messenger charges P50-100. Available daily at the café. Order a few hours ahead.
Creator: 10 Dove St. Café (Marisol L. Verallo), No. 10 Dove St. Sto. Niño Village, Banilad, Cebu City, tels. (032) 3460618; (032) 2361778.
9. CHESTNUT GATEAU DE CREPE
Come-on: Always a crowd pleaser, this cake has 20 layers of paper-thin French crepes filled with succulent chestnut-flavored crème. The gorgeous, tender dessert has a nice creamy bite with a hint of nutty, earthy flavor. Other mouthwatering flavors are Nutella, vanilla and chocolate. Best eaten with any fruit-flavored ice cream or rich, thick hot chocolate.
Cost: P1,400/12-inch round (good for 14-16 persons). Order at least two days in advance.
Creator: Dessert du Jour (by Mara de la Rama). For pick up only at Ecology Village, Makati City, tels. 09178116272, 09178036272 and 8069511.
10 . QUESO DE BOLA CHEESECAKE
Come-on: Sink your teeth into this dense, velvety and freshly baked Queso de Bola Cheesecake. It has a nice tender Graham butter crust that holds up well without crumbling. It offers a complex mix of flavors and textures on your palate, beginning with the sweet and creamy cheese courtesy of tiny pockets of salty queso de bola in the cake’s feathery yet velvety body. In fact, you can almost smell the goodness of the cheese once you open the box.
Cost: 8″round, P1,250; 6″round P695; solo P180. Delivery to Metro Manila, Quezon City, Makati and Ortigas, Pasig.
Creator: The Cru Kitchen by Cory R. Untalan, Merville Park, Paranaque City, tels. 8284474, 09209278188 and 09178115474. Available every Saturdays and Sundays Weekened Gourmet Market Eastwood Mall, Libis.
11. ANGELINA RED VELVET CHEESECAKE
Come-on: Surprise your guests with this stunning red velvet cheesecake inspired by Hollywood’s femme fatale, Angelina Jolie. This decadent combo of New York-style cheesecake and rich red velvet cake is clothed in a lush sour cream frosting. Each slice is packed with creamy goodness, though it’s cloyingly sweet. It is, however, extremely delicious and worth the calories.
Cost: P1,300 per order
Creator: The Sweet Life By Ange, tels. 8150188, 7528692 and 09178238198. Pick up point: Upper Ground Floor, Vernida 1 Condo, 120 Amorsolo St., Makati. Visit www.thesweetlifebyange.com.
12. SUPER MOIST CARROT CAKE
Come-on: The ultimate carrot cake—super moist with real carrot-y flavor, with walnuts and spices and glazed with a tempting citrus cream cheese frosting. This has been an all-time favorite for many generations in the Hipolito house. Nothing beats homemade sweet treats.
Cost: P950 bundt cake. For delivery and pick up (137 Ninth St., near corner Balete Drive, New Manila)
Allow 2-3 days lead time for orders.
Creator: Joconde Cakes and Pastries by Dennis and Yvette Hipolito, tel. 09178486656. Visit email@example.com
Come-on: You will squeal with delight when you bite into these chocolate balls with a medley of sweet treats—coconut and chocolate. These poppers offer tropical-tasting slivers of young coconut meat tucked into the cacao-choco balls to provide sweetness, texture and moisture. Each box comes with extra chocolate powder for those who can’t get enough of chocolate. Best eaten cold.
Cost: Box of 25 original flavor, P280; coffee, P350; green tea, P350; dark chocolate, P350; assorted, P350.
Creator: Gigi’s Custaroons (by Gigi Gaerlan). Branch: Custaroonery, St. Pio Chapel Compound, E. Rodriguez Jr. Avenue, Bagumbayan, QC, tel. 09188282929. www.custaroons.com
14. STICKY TOFFEE PUDDING WITH RUM TOFFEE SAUCE
Come-on: Cap your holiday meal with this melt-in-your-mouth sticky toffee pudding, not so sweet but decadently rich, with warm gooey rum toffee sauce. Of British origin, this dish is luxuriously made with chopped dates. It’s utterly moist, very filling and a perfect match with coffee or tea, or with a cool scoop of vanilla ice cream. Microwave the rum toffee sauce on high for 30-40 seconds.
Cost: P500/loaf and P700 for 8″round. Order two days in advance. Add P60 for deliveries outside Makati.
Creator: Sinful Sweets by Joy. Look for Joy Roxas at 09209518849 and 8731411. Pick up points: Salcedo Village, Makati City and Sta. Cecilia Village, Las Piñas
15. WHITE CHOCOLATE TIRAMISU WITH BERRIES
Come-on: Traditional Italian Tiramisu with a twist of mixed white chocolate and berries layered with homemade lady fingers. Chef Jason Cruz has magically created a layering of cream cheese tinged with espresso coffee, kahlua, gelatin, toasted lady fingers, cashew nuts, assorted berries and cocoa powder.
Cost: P185/order. Available daily, dine-in and take-out.
Creator: The Richmonde Hotel Lobby Café, 21 San Miguel Avenue, Ortigas Center, Pasig, tel. 6387777.
16. WASABI GELATO
Come-on: Chill out with this refreshing gelato treat in wasabi flavor, which gives the tastebuds a unique kick. The wasabi gelato gives a sharp bite, and has velvety cool taste. Ice cream aficionados will be delighted and satisfied.
Cost: P120/small cup; P160/ medium; P200/large. Also available on waffle cone that’s handmade for you.
Creator: Bar Dolci (Nicolai Go), 133 Forbeswood Heights, Forbestown Road corner Burgos Circle, Bonifacio Global City, tel. 8468245 or 09175284115. Visit bardolci.com
17. RASPBERRY AND WALNUT ICED VACHERIN CAKE
Come-on: It’s a cross between an ice cream and a mousse. A refreshing treat after a heavy meal, this cold dessert does cleanse the palate. It has a mixture of meringue, but you can hardly feel it since it’s already incorporated into the cream. A staple in Switzerland, this dessert offers dual flavors of raspberry and caramelized walnut with white sauce. The softness of the ice cream complements the crunchiness of the crushed toasted almonds.
Cost: P180/order. Available daily for dine-in guests.
Creator: L’entrecote (Chef Martin Kaspar), Forbes Town Center, Unit A Bellagio 2, Forbes Road, Bonifacio Global City, Taguig, tels. 8564858 and 09175901940
18. STRAWBERRY TIRAMISU
Come-on: It’s not your typical tiramisu with coffee and liqueur. This one has a layer of strawberries crushed with roasted almonds, then dressed with mascarpone cream cheese, strawberry compote, biscuit and orange candy, and served on a martini glass. Happy ending to a hearty meal!
Cost: P231/order. Available for dine-in guests
Creator: Impressions (Chef Cyrille Soenee), Maxims Tower, Resorts World Manila, Newport Boulevard, Newport City, Pasay City, tels. 9088856 and 09177913326.
19. TWIX CHEESECAKE
Come-on: This rich and extra smooth cheesecake has Twix and white chocolate and decked with whipped cream. Chunks of Twix are incorporated in the cake, while the Twix toppings are drizzled with white chocolate syrup. The walnuts add texture.
Cost: P845 whole, P120 junior
Creator : Cravings, Katipunan Ave., Loyola Heights, QC, 4416529; Shangri-La Plaza Mall, Mandaluyong, 6356672; Fraser Place Serviced Residences, Makati, 8154271; TM Plaza Bldg., Don Roces Avenue, Tomas Morato, QC, 4269736; Chefs Ave., Festival Supermall, Alabang, 8504437; and Eastwood Mall, Libism QC, 4703500.
20. APPLE PIE ALA MODE
Come-on: Light and fluffy, this apple pie offers layers of warm phyllo pastry and apple crumble, topped with slices of apples and raisins. It’s drenched with butterscotch sauce and a scoop of vanilla ice cream. The dessert is freshly baked on the site. This one is ideal even for weight-watchers.
Cost: P195 per order. For dine-in only.
Creator: Burgoo, Tomas Morato, QCy; Rockwell Center, Makati City; The Podium, Ortigas Center; Promenade,Greenhills; Gateway Mall, Araneta Center; SM Mall of Asia; Robinsons Galleria, Quezon City; The Block,SM City North EDSA;and SM City Marikina, tels. 9277396, 8981815, 6875565, 7264663, 9136112, 5560091, 6336256, 4420115, 4771932.