These realistic fruit desserts have gone viral on TikTok. Here’s where you can get them in Utah.

On TikTok and Instagram, people are making viral videos — often in their cars — where they get right up in the camera and enthusiastically bite into fruit-shaped desserts that look and taste like the real thing.

And now, Utah has two bakeries that offer the trendy pastries — though you just might have to wake up early to beat the lines at Fillings & Emulsions, at 1391 S. 300 West in the Granato’s building, and Forty Three Bakery, at 733 Genesee Ave. in Poplar Grove.

Fillings & Emulsions co-owner, founder and executive chef Adalberto Diaz said the idea behind the playful three-dimensional desserts is “to make a fruit that looks like a fruit, but it’s not a fruit, but tastes like a fruit.”

The Los Angeles Times reported last summer that French pastry chef Cedric Grolet is credited with starting the trend of trompe l’oeil (French for “fool the eye”) desserts. The fruit desserts are made up of cake, creamy filling and some type of jammy insert that goes inside the creamy filling, plus a chocolate shell that crackles when bitten into.

The desserts especially took off in Los Angeles, which is where Diaz encountered them and was inspired to be the first bakery in Utah to offer them.

“We’ve always been the place to get whatever is trendy,” Diaz said. “We like to be on top of innovations and stay on top of what’s trending and new.” Fillings & Emulsions was the first to bring “cruffins” (croissant + muffin) to Utah, as well as mirror glazes and flat croissants, he said.

Fillings & Emulsions started selling fruit desserts in October, and “it has been insane,” Diaz said, with many people on TikTok making videos about their purchases.

People have been lining up outside the bakery to snag a dessert when the business opens at 7 a.m., he said, and by 8 a.m., they’re sold out. “We couldn’t make enough of them every day,” he said.

Diaz’s inspiration to sell fruit desserts spread to colleague and friend Andrew Corrao at Forty Three Bakery, which just started selling them last weekend.

Chef Corrao said his customers were excited to see fruit desserts in the bakery. “People are like, ‘Oh my God, that looks like a real mango,’” he said.

It takes days just to make one dessert, Corrao said, because the cake and inserts have to be made separately. Then the inserts must be frozen, the mousse or cream filling needs to be made, and then the whole thing has to be assembled. After that, Corrao said he has to freeze the desserts overnight, and then the dessert has to be popped out of its mold, dipped in chocolate and decorated to mimic actual fruit and nuts.

Both Corrao and Diaz use only high-quality ingredients in their fruit desserts. Diaz, who’s from Cuba, said that “as a tropical person,” he believes “a fruit should taste like the fruit. So I try to get as close as that flavor as possible,” without using artificial ingredients. He said he uses Belgian chocolate, real cocoa butter and real fruit in all of his creations.

Right now, Fillings & Emulsions carries six types of fruit desserts: Mango Bliss, Raspberry Cream, The Pistachio, The Blueberry, Meyer Lemon and Grand Strawberry. Diaz recommended either preordering your choice of dessert or arriving early to get your hands on one. Fruit desserts are available every day at the bakery, “until we run out,” he said.

Forty Three Bakery will have limited quantities of fruit desserts available only on Saturdays and Sundays. Both days, the bakery opens at 8 a.m. Right now, Forty Three Bakery has four flavors available, including mango, the rosemary-infused gluten-free “pinecone,” raspberry and peach.

Both bakers said they’re embracing the seasonal nature of fruit desserts, and plan to create original designs for Valentine’s Day and other holidays.

If you decide to get a fruit dessert and make your own video, Corrao recommended eating it straight out of the fridge instead of letting it sit in your car, where it can fall apart.

“Dive right in and get messy,” Corrao said. “Have fun with it.”