PLATED

DESSERT
MASTERY
GUIDE
Become a Plating Pro with
This Complete Guide to
Dessert Presentation

WWW.ILARIAMARZULLO.COM
 HI THERE, I'M ILARIA
Welcome to my Plated Dessert Plating Guide!

I'm Ilaria - a professional pastry chef

with over 10 years of experience. I
created the "Plated Dessert Mastery
Guide" to share some of the tips and
techniques that I've learned over my
pastry career.

My goal is to help you create visually

stunning desserts that will wow your
guests, whether you're a professional
pastry chef or a passionate home
baker. I truly believe that everyone
can create beautiful and delicious
desserts with the right tools and
guidance.

So, let's get started and create

something truly special together! If
you have any questions, feel free to
reach out. Happy plating!

Ilaria Marzullo
PASTRY CHEF & CONSULTANT
 PLATED
DESSERT MASTERY
Plated desserts are the perfect way to elevate your pastry
creations and impress your guests. But how do you ensure that
your desserts are visually stunning and appealing to diners of all
appetites?

In this Plated Dessert guide, I’ll provide you with tips and
techniques for creating visually stunning desserts that are sure to
please.
 01
VISUALIZE
THE END
RESULT
When planning your plated desserts, it's important to consider the
available ingredients, past experiences, and sensory triggers. Consider the
following:

Available ingredients: what seasonal fruits are in season, what can

you source from local markets, etc.
Past experiences: what worked well in previous desserts, what didn't
work, etc.
Olfactory (smell) and gustatory (taste) memory: what flavours will
pair well with each other?
Sensory triggers: what colours, textures, or smells inspire you to
create a new dessert?

Once you have an idea in mind, start to visualize what the final plated
dessert will look and taste like. Consider the colors, shapes, and textures
you want to include, as well as any decorative elements or garnishes.
02 PLAN FLAVOUR
PROFILE

Once you have the main ingredients in

mind, consider the flavour profile. The
various tastes we experience can be
influenced by cultural background, but
fundamentally, only a few elements
make up all taste profiles.

Consider the following:

Salty: bacon crumbles, sea salt, etc.

Sweet: honey, caramel, etc.
Sour: lemon juice, lime juice, etc.
Bitter: coffee, dark chocolate, etc.
Umami (pleasant savoury taste): soy
sauce, mushrooms, etc.
Spiciness: cayenne pepper, ginger,
etc.
Astringency: red wine, tea, etc.
 03 CONSIDER THE
OTHER SENSES
The other senses contribute to the overall experience in a variety of
ways. Consider how the following attributes can provide first
impressions, lasting memories, and overall like or dislike of a
certain dish or dining experience:

Temperature: serve a hot souffle with a scoop of cold ice cream

Colour: add fresh berries on top of a chocolate dessert for a pop
of colour
Shape: use creative molds to shape dessert components such as
cakes or mousse, or use a knife to create geometric shapes from
fruits or cakes
Texture: add a crunchy element with a brittle or crumble
Mouthfeel: add richness with a chocolate ganache or whipped
cream
Smells: add a hint of rose water or lavender to a dessert for a
subtle aroma
Sound: add a crunchy or crispy element to a dessert to create a
satisfying sound when eaten
 04 PLAN FOR
VARIETY
When planning a plated dessert, it's important to consider five key
characteristics.

The three most important are related to flavor and mouthfeel:

Flavour: pair a sweet vanilla ice cream with a tart berry compote
Texture: pair a creamy panna cotta with a crunchy almond
brittle
Temperature: pair a warm fruit crumble with a cold scoop of
vanilla ice cream

The other two are visual:

Colour: use fresh mint or edible flowers to add a pop of green or
other colours to a dish
Shape: create an interesting shape with piped cream or mousse

When creating a plated dessert, it's important to make sure that the
flavours complement or enhance each other, or offer a pleasing
contrast. Plan for combinations of texture and temperature that will
delight your guests. For example, if the main item is soft, consider
adding a crunchy component like small cookies or caramelized nuts
for a texture contrast. Visually, it's important to use a variety of
colors and shapes, but be careful not to overwhelm the dish. To
create a visually appealing dessert, balance the use of color and
shape to present it in a simple and elegant manner.
 05 PLATE WITH
PRECISION
Plating desserts with precision is important to create a visually appealing
and professional-looking dessert. Here are some things to keep in mind
when plating:

Think about balance:

When planning your plated dessert, think about balancing the different
tastes and textures in the dish. For example, if you have a very rich
chocolate cake, balance it out with a tart berry sauce.

Consider portion size:

Plated desserts should be visually appealing and well-proportioned.
Consider the size of your plate and the amount of dessert you're serving.
You want your guests to feel satisfied, but not overwhelmed.

Pay attention to plating techniques:

Consider the different plating techniques that can enhance your dessert
presentation. For example, you can use a stencil to create a pattern on a
dessert plate or use a quenelle technique to create a beautiful scoop of ice
cream.
Keep it simple:
Remember that less is often more
when it comes to plated desserts.
Try not to overcrowd the plate or
add too many elements that can
detract from the overall
presentation.

Play with height:

Incorporating height into your
dessert presentation can add
interest and visual appeal.
Consider using layers or adding a
garnish that adds height to the
dish.

Try not to
overcrowd the
plate or add too
many elements
 06 FINAL
TOUCHES
Once you have finished plating your dessert, take a step back
and assess it from a distance. Consider if there are any final
touches that you can add to improve the presentation. Here are
a few final touches you might consider:

Add a garnish: A simple garnish can take a dessert from good to

great. Consider adding a sprig of mint, a dusting of powdered
sugar, or a drizzle of chocolate sauce. Remember that not only
should the dessert taste good, but everything on the plate should
be edible, including the garnish. So, be sure to choose edible
garnishes that complement the flavors of the dessert.

Clean the plate:

Wipe the edges of the plate to remove any drips or smudges.
This will give your dessert a polished and professional look.

Add a decorative element:

Consider adding a decorative element to the plate, such as edible
flowers, to add an extra touch of elegance.
 With the tips and techniques provided in this Plated Dessert
Plating guide, you'll be able to create visually stunning desserts
that will leave a lasting impression on your guests.

Remember to experiment with different flavours, textures, and

visual elements to create truly unique and beautiful plated
desserts. Keep in mind the principles of variety, contrast, and
complementary flavours, and let your creativity run wild!

Keep in mind the principles

of variety, contrast, and
complementary flavours
 READY TO START CREATING
AMAZING DESSERTS?
Congrats on finishing the Plated Dessert Mastery!
Hope it was helpful and gave you some new insights into the art of
dessert plating.

Create stunning modern plated desserts with my 'Modern Plated

Desserts' eBook! Inside, you’ll find 5 beautifully designed desserts,
complete with innovative techniques that are easy to execute and
sure to impress.
Click the link below to get your copy today!

GET THE EBOOK

Thank you for taking the time to read this guide, and happy
plating!

CONTACT ME IF YOU HAVE ANY QUESTIONS

www.ilariamarzullo.com
[email protected]