Grand Marnier

Espresso and a selection of favorite liqueurs are good with the brownies.

Zabaglione is the Italian version of the foamy, custardy sauce known as sabayon in France. I found that freezing it for this dessert gave it a texture much like that of ice cream. For an extra-pretty presentation, garnish this with fresh raspberries, orange segments, mint leaves and additional sliced, toasted almonds.

Can be prepared in 45 minutes or less. Makes use of the microwave.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

Pretty ice cream treats, decorated five different ways. Turn the freezer to the coldest setting for best results. Pack the left-over ice cream into a container and freeze it to enjoy after the bonbons are gone. Begin this recipe at least a day ahead (and you can start up to a week ahead). Once you¸ve mastered the technique here, create bonbons of your own using other homemade ice creams or your favorite purchased ones.

Purchased pound cake is sliced and toasted or grilled, then dressed up with a luscious chocolate sauce and vanilla ice cream.

This recipe is from Davina's mother-in-law. The tender cakes are irresistable—especially with whipped cream.

Canadian bacon makes a great accompaniment.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.

The unique filling has a flavor and soft texture reminiscent of orange marmalade.

These thin pancakes resemble crêpes more than the thick apple pancakes served at '21' back in the thirties and forties. They are definitely more delicate than the traditional version, but the flavors of apples and walnuts still hark back to their heftier ancestors. Most of the components of this recipe may be made ahead of time and the dessert assembled just prior to serving.

Tuaca, a sweet, citrus- and vanilla-flavored Italian liqueur, enhances this sophisticated dessert. Tuaca is available in many liquor stores. But if you can't find it, use Grand Marnier or any other orange liqueur.