Tip of the week: How to serve dessert
Pointers on preparing the last course
Plan your menu. “Think about all the other elements of the meal—texture, color, how heavy the food is, even its temperature.” A “fresh, light” meal such as fish should be followed with a hot pie or crumble, while a pasta dish should be followed with a light treat like berries.
Put on your chef’s hat. Some desserts, such as chocolate mousse, require planning but are not difficult to make. If you would rather “wing it,” there are plenty of last-minute options. “Drizzle honey over a slice of ripe pear,” serve with a bit of goat cheese, and—voila!—dessert is served.
Do it up right. Try to do something whimsical,” even if you use your best china when serving dessert. “There’s something gorgeous” about a tray of vintage glasses filled with ice cream. They conjure visions of an old-fashioned soda shop.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Source: Allure
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
5 low ratings cartoons about the Late Show cancellation
Cartoons Artists take on early warning signs, the Gen Z stare, and more
-
Connie Francis: Superstar of the early 1960s pop scene
In the Spotlight The 'Pretty Little Baby' and 'Stupid Cupid' singer has died aged 87
-
Crossword: July 26, 2025
The Week's daily crossword puzzle