Maui Deserts “Sweet!” by Bonnie Friedman

From one-bite bonbons to mile high mud pie, desserts survive every trend. No matter what the economy or the latest health news prescribe, we are sweet on sweets. We celebrate with cupcakes; drown our sorrows in donuts. And for any and every occasion – and non-occasion – there is chocolate.

The Sheraton Maui’s long-time Executive Chef Bryan Ashlock says many guests start right in on the sweet stuff at breakfast. “People really enjoy the Tahitian Vanilla Bean Bread Pudding on our breakfast buffet. It’s made fresh every morning and served warm.” The very definition of comfort food. By the way, he agrees with me completely about the desire/need for chocolate. “Chocolate always seems to win everyone’s heart.”

In a nod more to the “everything-in-moderation” credo, Chef does say that “people seem to be looking for small portions.” And that’s probably why the Trio of Trifles is so popular. Served in a tall “shot” glass, the strawberry, chocolate with Heath bar crunch, and liliko‘i cake-and-custard layers provide lots of luscious tastes…without too many calories or (too much) guilt.

A while back, Chef Ashlock and more than a dozen fellow Starwood chefs went on a Maui field trip sourcing local ingredients. During a stop at the Roselani Ice Cream plant in Wailuku, he became an instant fan of the company’s best seller, Haupia. The ice cream recreates the flavor and richness of the traditional Hawaiian coconut pudding with which it shares its name. Back in his kitchen he created a cake that is certain to become one of the Sheraton’s most beloved signature desserts. “It’s a chocolate dobash cake that we layer with Roselani’s Haupia ice cream. We cover it with a similarly flavored frosting, then drape the whole thing with a very thin layer of marzipan. And then we pour chocolate ganache over it before freezing. People just love it!” I guess! See Recipes for Chef’s Grandma’s Hot Apple Pie!