Serious chefs Paul Young, previously Head Pastry Chef at Marco Pierre White’s restaurants, and Charlotte Marriott visited top restaurants and patisseries in London and Paris. Inspired by the passion and unwavering focus on ingredient purity they encountered, Paul and Charlotte have brought the same verve to the Serious Dessert range.

Combining and balancing complex textures, flavours and aromas, the desserts are beautifully packaged in glass or china dishes elegant enough to be served at a dinner party or as a self-indulgent treat.

The desserts are produced in small batches to maintain quality and freshness, there is very little automation and the range is hand finished and hand packed to ensure Serious standards of perfection.

The initial launch of Crème Brûlée, Tiramisu and Champagne and Raspberry Trifle will be followed by equally sublime offerings over the next twelve months. Unusually, the Tiramisu is individually packaged so you can mix and match personal taste.

The desserts are initially exclusively available from Waitrose. The Trio of Crème Brûlée are available for £3.99 for two and the Trifle is available for £1.99.

For more information visit www.seriousfood.co.uk