The dessert buffet is a table, or a station, serving petits fours, spoon desserts, seasonal fruit, sometimes ice cream. At weddings it usually arrives after the wedding cake, often next to the confettata; at a party it may be the only dessert.
It gets guests on their feet and changes the pace of the evening. The risk is overdoing it: after a generous aperitivo and a dinner of several courses, few people eat everything, so size it on what comes before. In summer, cream, custards and ricotta must be kept cold until the last moment and restocked in small amounts.
What to ask
Ask whether the dessert buffet is included in the price per person or is an extra, how many pieces per guest it plans, how it manages the cold chain and whether there are gluten-free or vegan desserts. Ideas and quantities in the guides to the dessert and fruit station and to wedding cake and confettata.
