Sweet Endings: Artisanal Desserts & Pastries
A meal isn't finished until there’s something sweet on the table. These are my favourite ways to wrap up a celebration, from light, airy pastries to rich, comforting classics.
A beautiful dessert table I created for a family gathering. It features a large berry-topped cheesecake and a platter of our strawberry choux pastries, surrounded by fresh flowers.
Two of our top-selling desserts: the Flourless Chocolate Cake and our Mexican Rice Bowls. The cake is rich and fudgy, topped with fresh berries and chocolate balls for a decadent treat.
A tray of our artisanal choux pastries, filled with a rich chocolate cream. These were part of a large Diwali catering order and are one of my favorite things to make.
A close-up of our choux pastries, showing the different fillings. We offer a variety, including chocolate, blueberry, and lemon curd, each with a crispy craquelin top.
An assortment of our choux pastries, beautifully plated and garnished with fresh berries, edible flowers, and rose petals. They are perfect for dessert tables and gifting.
A close-up of our classic Tiramisu, showing the creamy mascarpone layer and dusting of cocoa powder. We also offer a Tres Leches cake, another one of our signature desserts.
Our family-sized Tiramisu, ready for a party. This classic Italian dessert is made with coffee-soaked ladyfingers and a light, airy mascarpone cream.
A festive dessert spread for a Christmas party, featuring chocolate-dipped strawberries and rich brownie bites. These are perfect, easy-to-eat treats for any celebration.
Mini chocolate cupcakes with a swirl of buttercream frosting and colourful sprinkles. These were part of a large Christmas catering order for a corporate client.
A personal touch for a Christmas event. I'm holding one of our custom-made sugar cookies, shaped like a Christmas tree. We can create custom cookies for any theme.
About Sweet Endings: Desserts & Pastries
People often ask if I use premixes, and the honest answer is never. I make everything from scratch in small batches, from the cream in our choux pastries to the coffee-soaked ladyfingers in our Tiramisu. It takes longer, and yes, it means I spend hours in the kitchen, but it is the only way to get that authentic taste that actually feels like home.
When I started Maistella, I didn't think about scaling; I just wanted to make desserts that tasted like the ones I loved. That philosophy hasn't changed. Whether I'm whipping up a classic Italian Tiramisu or our signature Motichoor Tres Leches, the process is always hands-on and ingredient-focused.
I love a good challenge, so if you have a theme—like the Halloween-themed cookies or Christmas-inspired treats I've done recently—let me know. We can create custom shapes and flavours that fit your event perfectly. I genuinely enjoy the creative process of matching a dessert to the mood of your party.
A note on logistics: because these are fresh, small-batch creations, they need a little care. Keep the cream-based desserts chilled until the very last moment, and if you're ordering our choux pastries for a party, plan for them to be served fresh to maintain that perfect texture. My desserts aren't just an afterthought to a meal; they are meant to be the highlight. If you’re planning a gathering in Delhi NCR and want a sweet ending that people will actually talk about the next day, let’s chat about what we can put together for you.
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