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Concocting sumptuous desserts for Spago in Los Angeles and Las Vegas, Mary Bergin creates masterpieces that are perfectly suited for the whimsical, elegant, and over-the-top character of these well-known restaurants. After starting her pastry arts career as pastry chef at La Toque in Napa Valley, she became part of Wolfgang Puck's team as soon as Spago opened in Los Angeles almost two decades ago. She recently moved eastward to lead the teams at Las Vegas Spago in cooking up her pastry divertissements. Mary Bergin joins us on BAKING WITH JULIA to share her recipes for Nectarine Upside Down Chiffon Cake and Chocolate Bundt Cake With Crème Brulée.
 Nectarine Upside Down Chiffon Cake
Chocolate Bundt Cake with Crème Brulée
Vanilla Chiffon Chocolate Mousse Cake, Part 1
Vanilla Chiffon Chocolate Mousse Cake, Part 2
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