As part of our top 5 series, MCEC’s award-winning Executive Pastry Chef, Alessandro Bartesaghi shares the latest dessert trends.

Trend #1 – Drinks as dessert

Surprise guests with delicious dessert mocktails that can be served any time of day. Our lamington smoothies, featuring raspberry purée and coconut water were a big hit with AIME guests this year.

Trend #2 – Dessert activations

We’ve seen increased interest in our interactive dessert EAT Stations, where the guest can select from a number of desserts and interact with chefs. Consisting of a donut wall, edible sweets including macaroons, soft jellies, cakes, slices and toadstools. Our pastry team keeps guests enchanted and Instagram happy for days with their Willy Wonka inspired desserts.

Trend #3 – Healthy options

Healthy dessert options continue to grow in popularity. Many of our customers have an increased focus on healthy lifestyles and food choices, to cater to this we are exploring new techniques and alternative ingredients.

Trend #4 – Surprise

Guests want to be surprised and feel special. It is important to work with the client to create a customised menu that fits their theme and delights guests. Our AIME stand featured interactive chocolate dessert smashes, in a number of flavours including my favourite –

‘Funky Monkey’ featuring caramelised milk chocolate, salted peanuts and banana.

Trend #5 Seasonal and local

We’re committed to sourcing our produce from local, passionate and ethical suppliers. This is not only to promote the wonderful producers we have right here in Victoria but also to reduce our venue’s environmental footprint. Our 100 Mile shared dinner, features a three course shared menu that includes an edible garden dessert, with all produce sourced within 100 miles of Melbourne.