What French dessert should I make and serve to my cl?

I'm doing a presentation about the cuisines of the world, and for France, I'm doing dessert! I'm a fairly decent baker, so it's not the complexity that presents a problem. However, transportation is--I have to make the dessert the night before, even earlier would be better, so I have a feeling something like mille-feuilles would go soggy by then. And actually feeding it to the cl could be problematic as well--mousse could get a little messy. Any ideas? Thanks in advance! Also, any recipes you have would be much appreciated!