In today’s lesson on dessert construction, we discussed important properties to consider when planning new desserts. Key points included the need for a balance of textures and flavors, ensuring freshness in ingredients, and experimenting with various combinations to achieve complementary or contrasting tastes. The significance of presentation and serving temperature was also highlighted, especially in relation to traditional Maltese pastries, which often pair well with ice cream for added contrast. Overall, the balance of acidity, sweetness, and texture is crucial for a successful dessert.