Let’s take a closer look at this year's Nobel Prize banquet dessert! To close this year's Nobel Prize banquet, confectioner Annie Hesselstrand has used one of her favourite fruits - plums - to create this year's dessert. Plum compote, plum creme, mirabelle meringues and oat crisp are accompanied with a baked cheesecake and a mirabelle sorbet. #NobelPrize | Nobel Prize