Sweet Finales for a Slow Sunday Brunch
Our desserts are the final, deliberate note of your meal. We believe in balancing richness with bright, surprising textures to close out your afternoon.
The making of our Tiramisu. We focus on creating a dessert that is espresso-soaked, cocoa-dusted, and elegantly undone.
Our Tiramisu, presented in a glass to show the delicate layers of cream and coffee-soaked sponge.
A spoonful of our Tiramisu, showcasing its light, creamy texture and the crisp shards on top.
The final touch on our Tiramisu, a generous dusting of cocoa powder before it is served.
A guest enjoying our Tiramisu, breaking through the crisp tuile to the creamy mascarpone beneath.
Placing the final decorative shards on our Tiramisu. Every detail is considered.
A beautifully composed shot of our Tiramisu, with a swirl of cocoa dust on the plate.
The process of whipping the mascarpone cream for our Tiramisu until it is perfectly smooth and airy.
A diagram of our Tropical Pavlova, breaking down its components: pistachio cake, mango sorbet, pandan coconut custard, and meringue shards.
A gentle kind of decadence. Our Tropical Pavlova is a complex dessert that remains incredibly light and refreshing.
About Sweet Finales
We do not believe in desserts that just sit heavy on the palate. Whether it is the delicate crack of the tuile on our Tiramisu or the sharp citrus hit in our molten Basque cheesecake, every plate is built on contrast. It is about balancing sugar with something bright, acidic, or textural to ensure the last bite is as exciting as the first.
Our dessert menu at Plats changes with the seasons, but our philosophy remains consistent: sweet should never be one-note. Take our Tiramisu. We move past the traditional approach by adding house-made crisp tuiles and focusing on the interplay between the espresso-soaked sponge and the airy mascarpone cream. It is refined, balanced, and intentionally undone.
Then there is our Tropical Pavlova. This dish is designed to be light. We pair mango sorbet with pandan coconut custard and meringue shards, creating a balance of smooth and crunchy, tropical and grounded. It is a dish that mimics the freshness of a hot summer afternoon, even in the middle of a Delhi winter.
Our Burnt Basque Cheesecake follows a similar logic. We focus on the contrast of the charred, caramelized exterior against the soft, molten lemon curd center. It is rich, yes, but the tartness of the curd prevents it from feeling cloying. We finish it with oatmeal crumble for added texture.
We approach pastry with the same technique we apply to our savory plates: house-made components, precision in temperature, and a refusal to rely on shortcuts. These are not merely sugar hits. They are planned conclusions to your Sunday.
Plats
We are Hanisha and Jamsheed. Plats is our kitchen, a playground for experiments like our Tiramichoux and molten cheesecakes. We cook the way we love to eat—slowly, with a focus on harmony and unexpected textures.
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