#FtLionAwards 2024 Dessert of the Year shortlist

With Comptoir Libanais in Ealing Broadway Shopping Centre already having a starter in for the running, and now this classic Mouhalabia.

With just that optimum level of wobble, this was covered in a finger-lickingly fragrant compote of berries infused in rosewater, with a sprinkling of toasted pistachios delivering that textural contrast.

On a mission to champion Bangladeshi cuisine, Golpo in the historical city of Cambridge served us this decadent Floating Malai Tiramisu courtesy of their dedicated patissier.

This was the first time we trued this unique dish and one which, we hope, won’t be the last, because it was fantastic, being neither overly sweet nor dull and mundane. Soft in texture, with plentyof floral flavours goign on.

Michelin-starred Chef Rohit Ghai’s Manthan in central London’s Mayfair has two drinks, a starter, two mains, a seafood, and now this signature Classical Trio.

A clever twist on the classic South Asian ghulab jaman, what we had here was a meringue pie, with the Indian sweets encased in a fairly thick, but crumbly pastry base. The soft meringue dome wasn’t overly sweet, and contained tender balls of ghulab jaman to deliver a satisfying candy-like ending.

With a drink, a starter, a main, and two seafood dishes up for an award, Michelin Chef Peter Joseph’s 5/5-rated Kahani in London’s Chelsea served us another two dishes that have to be included for their brilliance.

The first is this Gulab Jamun Cheesecake which, as we put it in our review, was the “perfect cheesecake”. Creamy in texture and not overly sweet, inspite of the balls of embedded gulab jamun, this was superbly complemented by the delightfully refreshing mango sorbet, with the lemon curd and lime jelly cubes assisting in balancing this dessert out.

The second was this Heritage Carrot Halwa Tiramisu, which was unlike any other gajar halwa we’ve had before.

This was all about precision, with carrot halwa almost quinoa-esque in consistency while not being saturated like some other inferior versions. As such, its sweetness was masterfully balanced to complement the creamy vanilla smooth ice cream, which sat atop what appeared to be a crunchy caramel crumb that provided textural relief.

With a drink, two starters, and a seafood dish in contention for Chef Marco Pierre White’s Mr White’s English Chophouse, this Hell’s Kitchen Cheesecake managed to deliver those extra levels to make it a memorable one.

What caught our attention was the amazingly smooth layer of cheese, which was topped with a blueberry sauce that delivered that refreshing sweet and sourness.

While Riwaz by Michelin Chef Atul Kochhar in Beaconsfield already has a beverage, a starter, and a seafood nominated, Chef Atul, whose known for his incredible dessert inventions, has this outstanding Tres Leches Cake, with the cake itself thoroughly infused in a vanilla flavoured milk, and the saffron absolutely playing its part to make this an unforgettable one.