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Prosecco Café’s Cemprola delivers desserts to love

As October rolls into November, it’s time once again to begin thinking about holiday desserts. Okay, so a lot of people think about desserts (holiday and otherwise) 12 months a year, but pastry and cake aficionados can’t beat Prosecco Café in PGA Commons in Palm Beach Gardens, Fla.

Inspired by rich, autumnal flavors, Prosecco Café’s executive pastry chef Rachel Cemprola celebrates the art of good dessert-ing with eight creations to enjoy solo, with family and friends, or during the next holiday party.

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Raspberry Chocolate Truffle Cake

“I like to experiment come up with new things all the time,’’ said Cemprola, whose new creations include Raspberry Chocolate Truffle Cake, Lavender Honey Lemon Cake, and my favorite, the Snowflake Cake, a grand display of white cake, cranberry-orange-spiced filling, and white chocolate buttercream.

Cemprola joined restaurateur Avi Sekerel at Prosecco Café in 2012. As executive pastry chef, she presents a wide range of traditional-to-modern desserts, including fluffy tarts, cakes, pies, macaroons and tiramisu.

While in high school, Cemprola worked at The Schoolhouse at Cannondale, in Wilton, CT., where she met renowned chef Tim Labant who taught her to “keep your ears and eyes open, there’s always something you can learn from those around you.”

But it was under pastry chef Nicole Rolandini’s tutelage at Klinger’s Bread Company in Vermont that she realized making pastries would be her lifelong passion.

“I’ve always loved to cook, but I like the precision of baking. It kind of relaxes me,’’ Cemprola said. “And there is something special about making a cake. It’s a labor of love.’’

Trust me. You’ll love it, too.

Photos by Libby Vision

 

 

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