12 delectable spring desserts to try before summer arrives | DC Refined

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At Doi Moi, try the "Purut Limau" pie - a tart pie with a salty, sweet,gluten-free, oat,coconut and granola crust filled with purut limau lime leaves and topped with torched meringue and coconut chips. (Image: Courtesy Doi Moi)

The Michelin-starred kitchen at Plume offers a light flavor for the palette with violet frozen marshmallow and vanilla ice cream, along with lemon and blueberry in the meyer lemon blueberry shortbread. Perfect for warmer days! (Image: Courtesy Plume)<p></p>

At the Occidental, try the citrus-scented olive oil cornmeal griddled cake featuring macerated blackberries with turmeric-ginger ice cream. The refreshing, gluten-free dessert is best enjoyed on the lush patio just steps away from the White House. (Image: Rey Lopez)

New on the menu at Milk Bar is the strawberry lemon cake - a fresh and bright cake that blends strawberry shortcake and lemon cheesecake layered with pickled strawberry jam. Or make it portable with the truffle version, which combines vanilla cake with lemon juice, finished with white chocolate and strawberry sand. (Image: Courtesy Milk Bar)

For a plant-based dessert, look no further than Equinox's raspberry "cheesecake" topped with raspberry dust and served with coconut kaffir lime sorbet. This light and bright option is available at lunch and dinner. (Image: Courtesy Equinox)

<p>Blue Duck Tavern's desserts never disappoint, but some of the spring options are my absolute favorites right now. The spring magnolia mousse - a light and airy mousse with passion fruit and mandarin pate de fruit and a pistachio caramel - is floral, fresh and fantastic. But don't stop at one - the lemon verbena cremeux with meyer lemon foam and grapefruit sorbet is another can't-miss! (Image: Courtesy Blue Duck Tavern)</p>

At Olivia, the panna cotta with rose water, cherry, mint and brown butter crumble is a good way to end a Mediterranean meal. Pretty AND delicious! (Image: Courtesy Olivia)

Osteria Morini's pastry chef Tova Hillman is taking rhubarb to another level in a light and refreshing panna cotta. The Italian favorite is made with vanilla crema, strawberry lemon gelee and topped with prosecco-poached rhubarb. Every bite features a layer of creamy panna cotta, refreshing strawberry, and tart bubbly-soaked rhubarb. (Image: Courtesy Osteria Morini)

<p>At the All Purpose Capitol Riverfront, make your way to the patio or the roof deck and end your meal with the Brooklyn-style cheesecake with graham cracker crust, strawberry conserva, whipped cream and lemon zest. (Image: Courtesy All Purpose)</p>

Urbana's Pastry Chef Chi Phan is featuring a mini fruit pie made with local strawberries and rhubarb. The buttery crust is dusted with powdered sugar and topped with a scoop of strawberry ice cream churned in house. (Image: Courtesy Urbana)<p></p>

Brabo Brasserie's Sebastien Rondier is making a strawberry tart with lemon ricotta, fresh basil, berry syrup and topped with fresh strawberries in a buttery tart crust. (Image: Courtesy Brabo)

At Bresca, Chef{ } Ryan Ratino's signature Tropical Ambrosia- his modern and clever interpretation of the classic marshmallow and fruit salad dessert - is made with tapioca, mango, meringue and passion fruit.{ } (Image: Rey Lopez){ }

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