Slideshow: Top 10 Desserts of 2010

L'Arte del Gelato
L'Arte del Gelato
Affogato alla Cioccolata Calda: L'Arte's buttery mascarpone gelato meets hot chocolate with billows of fresh whipped cream. Chocolate shavings and one cigar wafer finish it off. The hot chocolate alone is intense, but drinkable and far from thick. Sink that spoon in for a bite of barely sweet cream and gelato, a quick melt into deep chocolate.

Read the full entry »

Motorino
Motorino
There are only positive things to say about Motorino's Tiramisu. The ladyfingers are cakey-soft from an overnight soak, it's generous with chocolate powdered over the surface and between the layers, and the cream, yolk-rich and dense, makes for a velvety mouthful. It's a dark, luxurious, espresso-laced affair. What's not to love?

Read the full entry »

ChikaLicious Dessert Club
ChikaLicious Dessert Club
ChikaLicious takes a cookie éclair—so named because of that cookie-like crunch over the shell surface—slices it open horizontally, and fills it with vanilla bean soft serve and a pour of hot fudge. Fork and knife required. Messy, but wonderful, with soft-serve and dark fudge melting into the hollows of the choux pastry.

Read the full entry »

Aquavit
Aquavit
The Arctic Circle is a well-composed dessert, a strong clean burst of three complementary flavors. A creamy tower of goat cheese parfait is savory with the slightest hint of sweet. Slice down the middle to reveal a sunny center of tart passionfruit curd—the chilled curd holds its shape for the first few bites, and then dares to ooze as you hit the core. There's a blueberry sorbet quenelle to finish.

Read the full entry »

Columbine
Columbine
Columbine's Whoopie Pie is at that ideal point between cake and cookie—it's soft, verging on fudgy, but still a coherent cookie. The marshmallow cream spooned in the center doesn't look like much, but take the first bite, and the fluffy cream oozes out so that it's all distributed evenly without making a mess.

Read the full entry »

Lupa
Lupa
Lupa's Tartufo is a chocolate-covered orb of hazelnut gelato, with crushed biscotti cookies and a single cherry at the center. This gelato is pure hazelnut in flavor, more nutty than sweet. Crushed hazelnuts adorn the exterior with warm dark chocolate sauce pooled around the tartufo. A layer covers the gelato, just soft enough to gently give with a push of the spoon.

Read the full entry »

Duane Park Patisserie
Duane Park Patisserie
There's one communal table at Duane Park Patisserie. Sit down, breathe in the scent of baking pastries, and order an eclair. The choux pastry is slightly cool, and piped tight with pastry cream, a vibrant vanilla bean-studded mouthful. Utterly luxurious, the crackle-thin layer of chocolate easily gives way at first bite.

Read the full entry »

Petrossian
Petrossian
The sweets at Petrossian—cakes, pastries, cookies—blow me away time after time. There are only few New York bakeries that never fail to impress, and this is one them. Meet the Petrossian Blueberry Tart ($7.50). The tart shell is the highlight and nothing short of perfect: just browned enough, at the finest intersection of crisp and flaky. It's not as buttery as one would except, but breaks into shards with each forkful. A filling of marzipan and an overflowing bounty of fresh blueberries, with a slight glaze for shine, candied orange, and a shake of powdered sugar. Delicious.

View full entry here »