Banana-Hazelnut Cake ($4.95) is the newest addition to the patisserie's cake collection. A plush base of milk chocolate sponge is accented with dark rum from Maui. It's topped with hazelnut mousse that's simultaneously fluffy and silky, each forkful bringing in just a hint of caramelized bananas and toasted, crushed walnuts.
If I had to pick only one type of dessert to eat at La Palme D'Or, it would be the Roll Cakes ($3.95). They're unassuming and delicate with a fine, feathery crumb. The rolls come in coffee, strawberry, and vanilla but I am partial to the matcha, which is unexpectedly bold in flavor and barely sweet save for the gently whipped cream.
Number one rule of thumb: when in Hawaii, eat as many mangoes and lilikoi (passionfruit) as you can devour, even if it comes in the form of dessert. The Tropical Fromage ($4.20) couples layers of lilikoi and mango mousse over coconut sponge cake. Don't write off the center layer of "rare cheesecake", which is a soft, unbaked Japanese cheesecake tucked between the mousse and sponge cake.
Baked Chocolate Cheesecake
An ever changing assortment of fruit (currently it's berries) top the Baked Chocolate Cheesecake ($4.95). It looks a lot more decadent than it actually tastes, and that is a good thing. Staying true to many Japanese cheesecakes, this one has an almost wispy, melt-in-your mouth texture with chocolate lingering on the finish.
Jelly Mocha au Lait
Jelly drinks are one of the most popular menu items at the patisserie. You can get Plantation Tea Jelly which is fresh pineapple jelly layered with ice tea, or you can get the Jelly Mocha Au Lait ($5.50) which features a potent base of coffee jelly. Upon order, they top off the cup with a ring of whipped cream and chocolate milk (whole milk only). Dig the straw in, mix thoroughly, and drink away.