Stephen Starr Events takes a tapas approach to dessert by offering an array of bite-size treats, including these Key lime cheesecake lollipops. Photo by Marie Labbancz.
Pretty, petite panna cottas with mascerated strawberries from Stephen Starr Events. Photo by Steve Legato.
If one dessert is good, three is so much better. Here, Chef's Expressions creates a raspberry trio: a raspberry cheesecake lollipop with a chocolate raspberry bavarois and a raspberry gelee.
Oh how pretty: Good Gracious! Events piles up towers of French-style macarons in lovely pastels.
A fancy spin on an old favorite, Good Gracious! Events turns everyday French toast into dessert, stuffing it with chocolate hazelnut cream and serving chunks on skewers. Photo by Henshall Photography.
Fruit desserts suit summer menus. Here, a roasted nectarine with blackberries, blackberry coulis and mascarpone from Bar Tartine. Photo by Mickaelea Good.
For sultry summer parties, A Thyme to Cook offers exotic frozen pops in lime-lavender, coconut-wasabi and mango-cantaloupe.
A Thyme to Cook turns to molecular gastronomy techniques to create "pearls" of kiwi, raspberry and cantaloupe.
Grace offers milkshake shooters for big kids, in caramel tequila, blueberry malt, and chocolate spiked with whiskey.
East Meets West Catering whips up gourmet versions of whoopie pies. Photo by John Caplice.
Jin Patisserie's exotic truffles are flavored with Earl Grey tea, lemon grass and black roasted sesame. Photo by Alex Berliner.
Bite-size macaroons from Jin Patisserie come in flavors such as caramel fleur de sel, Tahitian vanilla, and ume, or Japanese apricot. Photo by Alex Berliner.
Entertaining Co. passes along a tray of ginger-spiked truffles, served after dessert.
This beautiful tower of mini mango mousses from Entertaining Co. took the place of a wedding cake at a Southeast Asian-inspired wedding. Photo by Chris Casady.
Foreign Cinema pairs high-quality, airy cannoli with a trio of apricot, huckleberry and nectarine granitas.
Perbacco offers warm hazelnut cake with a roasted grape compote. Photo by Frankie Frankeny.
The Emily Morgan Hotel puts a fresh new spin on the classic Napoleon, here combining poached figs and pears. Executive chef Shane Bruns sometimes serves the dish with buttermilk ice cream.
The Four Seasons Chicago channels childhood with this grownup "peanut butter and jelly" dessert.
The Hilton Americas Houston combines lavender-infused pound cake with citrus sorbet.
Warm spice cake with Earl Grey-vanilla ice cream from the Hilton Americas Houston.
Artfully crafted desserts from the Walt Disney World Swan and Dolphin include this plating of chocolate cake with hazelnut foam.
From the Swan and Dolphin, caramelized apples with a unique caramel sorbet.
The Rio All-suite Hotel and Casino defines decadence with this dessert, dubbed "The 8 Elements of Chocolate."
Rio's salute to apples--its cheerful "Apple Medley."
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