Dessert Platter Recipe

Plan platter layout

Select any three dessert components (example here: brownies, lemon pound cake slices, fresh berries). Choose an oval or rectangular serving platter large enough to arrange three groups with small gaps between them for garnishes.

Arrange desserts

Place 12 bite-sized brownies in one cluster (3 rows of 4 or circular mound) at one side of the platter. Position 12 lemon pound cake slices fanned or stacked neatly opposite the brownies. Place the 3 cups of mixed berries in a shallow heap between the two cake groups or in a small ramekin on the platter.

Add garnishes

Dot 12 small spoonfuls of whipped cream around the platter or place them in a piping bag and pipe small rosettes next to each dessert cluster. Drizzle 3 tablespoons of cooled dark chocolate ganache lightly over the brownies and a small amount on the pound cake. If using, drizzle 3 tablespoons caramel over some cake slices or on a corner of the platter. Scatter fresh mint leaves and lightly dust the entire platter with 1 teaspoon powdered sugar for a finished look.

Serve

Serve immediately at room temperature for best texture: brownies slightly warm or room-temp and pound cake at room temperature. Provide small dessert forks and spoons, and plates so guests can share. Refill components as needed.

Melt chocolate and butter

Preheat oven to 175°C (350°F). Line an 8-inch square pan with parchment. In a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 85 g butter with 85 g chopped semisweet chocolate until smooth. Let cool 2–3 minutes.

Mix batter

Stir 150 g granulated sugar into the melted chocolate mixture. Add 2 large eggs one at a time, whisking until glossy. Fold in 60 g all-purpose flour, 15 g cocoa powder and 1 tsp salt just until combined; do not overmix.

Bake and cut

Pour batter into prepared pan and bake 20–24 minutes until a toothpick shows a few moist crumbs (fudgy). Cool completely in pan on a wire rack, then lift out using parchment and cut into 12 bite-sized pieces.

Prepare batter

Preheat oven to 175°C (350°F). Grease and line a 9x5-inch loaf pan. Whisk together 200 g flour, 1 tsp baking powder and 1/2 tsp salt. In a separate bowl, cream 115 g softened butter with 150 g sugar until light and fluffy (2–3 minutes). Add 2 eggs one at a time, scraping down bowl. Mix in 60 g sour cream, 2 tbsp lemon zest and 2 tbsp lemon juice until combined. Fold in dry ingredients until just mixed.

Bake and slice

Pour batter into prepared pan and smooth top. Bake 45–55 minutes until a skewer inserted in center comes out clean. Cool 15 minutes in pan, then remove to rack to cool completely. Once cool, slice into 12 even slices for the platter.

Prep dry and meringue

Sift together 100 g almond flour and 100 g icing sugar twice to remove lumps. In a clean bowl, whip 80 g egg whites with 0.25 tsp salt until foamy, then gradually add 30 g granulated sugar and continue whipping to glossy stiff peaks. Fold in 1 tsp vanilla extract.

Macaronage and piping

Gently fold dry mix into meringue in 2–3 additions using a rubber spatula until batter flows like thick lava and ribbons disappear in ~20–30 folds. Transfer to a piping bag fitted with a round tip and pipe 24 small 3–4 cm rounds on a lined baking sheet, spacing evenly. Tap the tray against the counter to remove air bubbles and let shells rest 20–40 minutes until a skin forms.

Bake and fill

Preheat oven to 150°C (300°F). Bake one sheet at a time for 12–15 minutes until feet form and tops are set. Cool completely. Pair shells by size and pipe ~5–8 g buttercream on one shell then sandwich. Yield ~12 macarons.

Make ganache

Place 90 g chopped dark chocolate in a bowl. Heat 120 ml heavy cream to a simmer, pour over the chocolate, let sit 1 minute, then stir until smooth. Let cool to room temperature and thicken slightly; use 3 tablespoons for drizzling on the platter. Store extra covered in fridge.

Make whipped cream

Chill a mixing bowl and beaters. Pour 240 ml heavy cream with 15 g powdered sugar and 1/2 tsp vanilla into bowl. Whip on medium-high until soft–medium peaks form. Transfer to a piping bag fitted with a small star tip or spoon into dollops. Use ~1 cup total for the platter.