Tips for healthy garnishes for desserts. Ideas to take your desserts to a new level. Let luscious spring fruit like strawberries, rhubarb and pineapple be your springboard to light desserts. You can just about put anything you want in meringue, just because they're so neutral in flavor -espresso, chopped orange zest, ginger, cinnamon. Then use fruit as a garnish or a sauce or both.
Edible flowers are the feather in a dessert maker's cap.
Be sure to choose pesticide-free blossoms specifically grown for use as food. For small intimate occasions, it's nice to offer guests their own individual dessert. Most cakes and tarts can be made in miniature. A good rule of thumb for dividing batter is what will fill a 10-inch tube pan is also enough for 12 small tube pans. And a recipe that yields a 10-inch tart will also make four individual ones.