Dessert is the closing act of a meal — and closings matter. They are what linger in memory, what define the final impression, what transform a dinner into an experience.
Sophistication Without Complication
The desserts in Luciane Frate's portfolio were born from a simple premise: excellent ingredients, classic techniques from French and Brazilian pastry, and presentation that enchants before the first spoonful.
These are not display desserts. They are desserts to eat, savor, and remember.
Our Creations
Each dessert was developed to work in different contexts — from intimate dinners to large-scale events:
- Strawberry Trifle — Layers of soft sponge, velvety cream, and fresh strawberries
- Banoffee Trifle — The classic British dessert with banana, dulce de leche, and whipped cream
- Chocolate Trifle — Brownie, peanut butter cream, and whipped cream in generous layers
- Lemon Tart — Crunchy base, creamy white chocolate, and Sicilian lemon mousse
- Egg White Pudding — Lightness and delicacy that recall a cloud
- Walnut Parfait — Cream with caramelized walnuts and dark chocolate sauce
- Walnut Ice Cream — Artisan recipe with natural ingredients and real crunch
- Pistachio Ice Cream — Italian inspiration, creaminess, and vibrant color
- Chocolate Cake — Dark chocolate in dense, indulgent layers
For Events That Call for Something Special
Weddings, gala dinners, corporate events, intimate celebrations — the desserts adapt to the format and tone of the event. They can be served individually in elegant glasses or presented on a dessert table that complements the decor.
The secret lies in choosing flavors that harmonize with the main menu and a presentation that elevates the moment.
