The Cakeshop by Tati in Pleasant Gap is bringing a favorite Peruvian flavor to their Restaurant Week dessert feature: Lucuma Mousse: Peruvian Chocolate Fudge and Honey with Cocoa Nibs.

This delicately layered dessert “covers all three T’s: taste, texture and temperature,” as regular patron, Jennifer Tucker, says as she enjoys a special sample. The texture of the fudgey crust, the cool of the lucuma mousse and the combination of not-too-sweet tastes makes the mouth water with each pleasing bite.

“Lucuma, one, is the name of our dog. And two, it’s a Peruvian fruit from the Amazon. It looks like an avocado, tastes like butterscotch,” says Chef Derek Polay. 

Chef Tati Polay says that lucuma ice cream is very popular in Peru, her home and inspiration for many of the bakery’s creations. She suggests enjoying the lucuma Mousse with a lucuma or maple latte. “Lucuma, chocolate and coffee is the perfect combo,” she says. 

Derek and Tati Polay met in culinary school and opened the Cakeshop in 2021. You can now find their famous croissants and pain au chocolates all over Centre County in places like Meyer Dairy, Elixir and other cafés.

(After Restaurant Week the Cakeshop by Tati has a pop-up ceviché tasting at Maine Bay and Berry on June 27, 28, and 29 where they will be sticking with their Peruvian niche, offering five to six options. All done fresh.)