Place the dessert in the center of the upper half of the plate. Using a piping bottle, pipe a small oval or round pool of sauce in front (the side that will be facing the customer).
Pipe a thin spiral of the contrasting sauce on top, making it oval or round to correspond with the pool.
Drag a small wooden skewer from the center to the outside in evenly spaced lines (Figure 13-12), or from the outside toward the center, or in alternating directions.