The World's Most Expensive Dessert? | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

The World's Most Expensive Dessert? 

Published September 25, 2007 at 3:15 p.m.

Would you pay $14,500 for dessert? Neither would I. But The Fortress, a Sri Lankan resort, seems to think that somebody out there is silly enough to shell out for their horribly named "Fortress Stilt Fisherman Indulgence."

Here's a description: "The Fortress Stilt Fisherman Indulgence is a gold leaf Italian cassata flavoured with Irish cream, served with a mango and pomegranate compote and a champagne sabayon. It is decorated with a chocolate carving of a fisherman clinging to a stilt - an old local fishing practice - and an 80 carat aquamarine stone."

If you didn't already know (I didn't), cassata is a Sicilian cake with ricotta and candied fruits, kind of like a glorified cannoli. Sounds nice, but not that nice.

BUT...this is still not the most expensive dessert in the world, at least not if you count one that may have already been eaten.

There aren't many desserts with unsavory reputations, but fruitcake seems to be one of 'em. There's even a site with instructions on creating your very own fruitcake joke. But a pastry chef in Tokyo clearly takes his fruitcake quite seriously. In 2005, the unnamed chef spent six months "developing" and one month actually making a fancy cake covered in red frosting and "iced" with 223 small diamonds. Until now, I thought that those controversial silver dragées were pretty fancy!

How much was he asking for the confection? $1.65 million dollars. No word on whether it sold or not. It was mighty pretty, though.

For the somewhat-less-ridiculous-but-still-extravagantly-wealthy folks out there, there's always the $1000 Golden Opulence sundae at Serendipity 3 in New York. 

Here's what it's made of: "5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world's most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color.It's sweetened and infused with fresh passion fruit, orange and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgence served with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel."

Apparently, they sell about one of these a month. And customers get to keep the fancy glass.

One or more images has been removed from this article. For further information, contact
Got something to say? Send a letter to the editor and we'll publish your feedback in print!

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation