For the dessert, I boil the leaves down so you can taste the mint, but it's not overpowering. Also in the works is rhubarb in various incarnations. Strawberries and rhubarb go well together done with a streusel top, and I'm experimenting with rhubarb flans with strawberries. It's still popular in Italian restaurants, but not as much elsewhere. Haseltine's dessert offerings have never included a proper tiramisu although she still does a mean tiramisu cheesecake.
Cheesecakes are still classic favorites.
Good moist cakes with mousse and cream fillings are also popular in Boulder. Reaching way back to the classics of desserts gone by, the Boulder Cafe will add a baked Alaska to its menu, in miniature. I'll use a blow torch to crisp them up, on a brownie or chocolate sponge cake. For those warm summer nights in Boulder, there's nothing like a fruit and cheese dessert plate, and Haseltine will add one to her menu this summer. For the streusel topping, in a bowl or with an electric mixer, beat the butter and sugars until light and fluffy.