Besides having

my favorite pizza in Seattle, Delancey always seems to deliver excellent, surprising seasonal desserts too. The maple mousse trifle is no exception. A spin on a dessert that co-owner Brandon Pettit had at a B&B in Vermont, its luscious maple-flavored mousse is studded throughout with hunks of walnut cake and candied walnuts. A little maple syrup and Admiralty salt top it off. I’m a walnut-lovin’ fool, so this sweet was particularly notable—that musky, woodsy nut is a beautiful foil to sweet maple, making it autumnal but not cloying, unlike all those pumpkin-spice-laden desserts we see this time of year. The play of the cake, the nuts, and the cream makes it texturally interesting as well. But since Delancey changes up its desserts often to stay truly seasonal, get in this week if you want to try it. Next week, it’ll be replaced by one of their very delicious staples: lemon budino.

nsprinkle@seattleweekly.com