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16th Apr 2017

13 Dublin Desserts To Gorge On Now That Lent Is Over


Lent is finally over. 


Well if you’re going to indulge, you may as well get stuck into some of the best treats Dublin has to offer, right?

‘Stressed’ backwards is ‘desserts’ you know…

1. Snickers Pie — Accents, Stephen Street Lower

Heat this up to get the full effect. Oh, and it’s gluten free.

You are welcome. 

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2. Tortino — I Monelli, Portobello Road 

Served with drops of dark chocolate on ganache cream. Buon appetito!

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3. Rocky Road Sundae — The Paddocks, Clonee 

And yes, it’s even better than it looks. 

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4. Coco Pops French Toast — San Lorenzos, South Great George’s Street 

Technically it’s on the brunch menu… But who says you can’t eat dessert first thing in the morning?

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5. Kinder / Nutella cake — Sweet Republic, Bachelors Walk

Utterly life-changing. 

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6. Matcha chocolate mousse — Musashi (Capel Street/IFSC/Hogan Place/Sandyford)

Light enough to tuck into after a meal, tasty enough to order two. 

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7. Crispy fried bao — Chameleon, Temple Bar 

Made with Jameson whiskey butterscotch and served with vanilla ice-cream. 

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8. Baileys bombas — Las Tapas De Lola, Wexford Street

Melt. In. The. Mouth. 

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9. Falooda — Pickle, Camden Street

Despite being one of the better words on this list, this creamy Indian dish is nothing like you’ve ever tasted. 

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10. Chocolate, caramelia and citrus sphere — Fade Street Social, Fade Street 

As good at 3D shapes get. 

Melted hot chocolate and mandarin sauce opens to make way to caramelised chocolate ice cream centred with lemon purée and broken chocolate crumble. 

11. Churros smores — Bow Lane, Aungier Street

Yep, these exist. Served with melted marshmallows. 

12. Cannolis — Dolce Sicily, Dawson St/Temple Bar

These come in two flavours – fluffy ricotta or rich chocolate.

13. And finally, Doughnut sticks — Taste at Rustic by Dylan McGrath, South George’s Street

This delicious dessert comes cooked in coconut oil with black salt, sake ice cream and a salted miso dipping sauce.

A must-try for salty treat aficionados. 

So, what are you waiting for?

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