3 Desserts You’ll Wish You Knew About Sooner

We have an incredibly hard time believing someone who says they don’t have a sweet tooth. C’mon, will you really say no to a fresh chocolate torte or warm peach cobbler? Our guess is no. If you can’t tell by now, the team at Marker 32 craves dessert 24/7. If you come into the restaurant this summer and ask for dessert before your entree, we’ll totally understand. Here are our favorite desserts we promise you’ll crave all season long. 

Key Lime Cheesecake to Kick off the Summer

There isn’t a list of dessert recommendations in the history of the world that doesn’t contain some kind of cheesecake. Dramatic? Possibly, but totally true. Cheesecake is one of the most indulgent desserts on our menu, but it’s the perfect ending to just about any gourmet dinner. 

 

Our Florida twist on a classic cheesecake is served with mango and raspberry coulis, chantilly cream and a graham cracker. One bite and you’ll be hooked. 

Say Yes to Summer Pavlova with Grilled Berries

If you’ve never had pavlova (pronounced pav-low-vuh) before, you’re in for a real treat. This is an international favorite that can be simply made right in your own home. 

 

Ingredients

6 Egg whites

1 ½ Cups plus 2 tbsp sugar

⅛ Tsp cream of tartar

Pinch of kosher salt

1 Tbsp fresh lemon juice

½ Tsp vanilla extract

2 Pounds of your favorite berries

Fresh whipped cream

 

Preheat your oven to 225-degrees F and line a baking sheet with parchment paper. In a stand mixer, beat the cream of tartar, salt and egg whites at a high speed until foamy. Lower the speed and slowly add 1 ½ cups of sugar and vanilla. Increase speed and beat until stiff peaks form. 

 

Spoon the meringue onto the baking sheet in an oval shape. Bake for a little over an hour and a half, or until slightly crisp. Turn off the oven but leave the meringue inside for an hour. Take out of the oven and let cool on the counter for an hour and a half. 

 

To make the berry mixture, mix the berries, lemon juice and remaining sugar. Add to a grill pan covered in aluminum foil. Fold the foil over the berries and transfer to a grill heated on high. Cook for about seven minutes then let completely cool. 

 

Top the meringue with the whipped cream. Dollop the berries onto the cream, then top with any extra raw berries. 

Salted Caramel-Apple Bread Pudding

This certainly pays homage to the cooler months, but we promise you won’t be able to resist a bread pudding this good. Save room from your gourmet meal for this perfectly sweet ending. 

 

Ours isn’t your run-of-the-mill basic bread pudding. The Marker 32 chefs put a unique spin on this decades-old dessert staple. Freshly baked bread is used as the base, then combined with whiskey crème anglaise, candied pecans and blistered grapes. Then — like every good bread pudding should be — we top it off with a scoop of vanilla ice cream.

Sample some Sweets at Marker 32 this Summer

Come on in this season to taste your new favorite dessert. Whether it’s the cheesecake or bread pudding listed above or one of our other dessert favorites, you’re sure to find something to satisfy your sweet tooth.