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Dessert trends for 2025: three recipes for restaurants – as easy as they are creative

In a glass or on a fork: the dessert creations at the Donecake café in Düsseldorf are setting sweet trends. Dubai is yesterday's news: restaurateurs are scoring points with these dessert trends on their menus. Three trendy recipes for everyday use in restaurants – inspired by Donecake.

This translation was created from the original text using AI (DeepL).
San Sebastiàn cheesecake

The famous San Sebastiàn cheesecake is a bestseller at Donecake and was a central part of the idea for the café in Düsseldorf.

Desserts and cake on a table at Donecake

What's it all about?

  • Donecake in Düsseldorf
  • Recipe for Matcha desserts
  • Recipe for variations of desserts in a glass
  • Recipe for "Lazy Cat" cake
Interior at Donecake
Content:

Matcha-Milk drinks in glass cups

The perfect refreshment: Iced Matcha drinks with

fruity components.

Matcha dessert with mango or strawberry – layered and refreshing

Trend factor

Matcha and fruit, suitable for takeaway, visually appealing.

This trendy dessert combines the tart green flavour of matcha with fruity purées and is served in layers in a glass – ideal for café concepts, takeaway or modern dessert menus.

Ingredients (per serving)
  • 2 tablespoons mango or strawberry purée, e.g. by METRO Chef
  • Ice cubes (approx. 5–6)
  • 150 ml whole milk
  • 1 teaspoon fruit syrup (to match the purée)
  • 1 teaspoon matcha powder
  • 50 ml hot water
Preparation
  • Pour the selected fruit purée into a glass.
  • Layer the ice cubes on top.
  • Pour in the milk so that the glass is about ¾ full.
  • Add the matching fruit syrup.
  • Stir or mix the matcha powder with hot water until smooth.
  • Carefully pour the matcha liquid over the milk.
  • Serve immediately – the visual layering effect is intentional.
Matcha-Milk drinks in glass cups
Play

Yasemin Demir prepares the iced Matcha drinks with fruit puree and syrup.

Layered desserts in a glass

Desserts in a glass: with brownies on the left and with

angel hair pistachio on the right.

Dessert in a glass: Brownie or angel hair pistachio

Trend factor

Layering and texture, customisable, classic dessert with a modern twist

Desserts in a glass are nothing new, but this combination of chocolate, fruit and cream is giving them a textured comeback.

Variation 1: Angel hair pistachio
Ingredients (per glass)
  • Milk chocolate, melted (for the rim of the glass)
  • 2 tbsp angel hair mixed with pistachio cream
  • Fresh strawberry pieces (approx. 4–5)
  • 1–2 tbsp milk chocolate sauce
Preparation
  • Coat the inside rim of the glass with melted chocolate.
  • Fill with the angel hair and pistachio mixture.
  • Add the strawberry pieces.
  • Top with chocolate sauce.
  • Repeat the layers a second time if desired.
Variation 2: Brownie dessert in a glass
Ingredients
  • Small brownie pieces
  • Fresh strawberries
  • Milk chocolate sauce
Preparation
  • Layer the brownie, strawberries and chocolate sauce in the glass.
  • Optional: Garnish the rim of the glass with chocolate.
  • Finally, top with a little brownie crunch.
Layered desserts in a glass
Play

Dilek Altintas is preparing the desserts in a glass in Donecake's kitchen.

Lazycat cake
A modern hybrid dessert: the "Lazy Cat" cake.

Lazy Cat – Brownie meets mascarpone and cereal

Trend factor

Hybrid dessert, crunchy and creamy, ideal for the cake counter.

The ‘Lazy Cat’ is a modern hybrid dessert that combines elements of breakfast, cake and layered desserts. Its compact shape makes it ideal for selling at the counter.

Ingredients (for approx. 1 cake / approx. 8 pieces)
  • Brownie dough for the base (e.g. chocolate-based)
  • Mascarpone cream (e.g. 500 g mascarpone + sugar + a little vanilla)
  • Whole milk chocolate glaze
  • Breakfast cereals (e.g. oat flakes)
  • Cocoa powder for dusting
Preparation
  • Bake the brownie base in the desired shape and leave to cool.
  • Spread the mascarpone cream evenly on top.
  • Coat with melted whole milk chocolate.
  • Sprinkle breakfast cereal onto the chocolate layer.
  • Finish with a little cocoa powder and store in a cool place.
How did you come up with the idea for Donecake?

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MPULSE: How did you come up with the idea for Donecake?

Hakan Cengiz: "I've been thinking about: What does Düsseldsorf need? Then I decided: Düsseldorf needs a café with a unique concept. We offer all types of cheesecake here, but especially San Sebastiàn."

What is your recipe for success?

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MPULSE: What is your recipe for success?

Yasemin Demir: "We bake everything ourselves here, because it simply tastes best."

What is the most important thing for you at Donecake?

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MPULSE: What is the most important thing for you at Donecake?

Yasemin Demir: "The most important thing for us is that our customers leave here satisfied."

🍰 donecake.com

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