Sweet Finales for a Slow Sunday Brunch

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.