The traditional cake is made with dates and figs, then submerged in a rich caramel while it's still hot from the oven. It's served warm with additional caramel sauce, bruléed banana slices, and whipped cream topped with crumbled amaretti cookies.
Tiny scoops of flavor-intense housemade coconut gelato and pineapple sorbet sink into a base of almond cake drenched with pineapple caramel sauce. Whipped cream and sweet toasted coconut crown the sundae.
"Semifreddo" means half-frozen, and the term describes the texture of this dessert, which is a mousse made from meringue, whipped cream, and lemon curd. The mixture is chilled but never freezes totally solid, so it's easier to fork off a bite. The semifreddo sits atop a homemade graham cracker made with whole wheat flour, and is topped with a bright limoncello granita. Finally, the dessert is surrounded by tapioca pearls cooked in cream, vanilla, and sugar, which provide yet another layer of texture in the dessert.
Olive Oil Cake
A regular on the menu, chef Ewald calls this L'Artusi's signature dessert. The moist, almost savory cake is made with imported Italian Frantoia olive oil, and is served with a compote of golden raisins cooked in vin santo, a sweet wine. Crème fraîche sprinkled with sea salt finishes the dish.
Bittersweet Chocolate Budino
The dessert item for chocolate lovers, also from the regular menu. This silky, not-too-rich pudding is made with Grand Valrhona 70% bittersweet chocolate. It's top with vanilla whipped cream and a crisp chocolate-honey tuile.