Liqueur

The free-form crust of this large, rectangular tart is easy to create, but be sure to leave enough of a border (1 to 1 1/2 inches) to fold the edges up over the fruit filling. To serve, cut into squares.

Mexican chocolate contains cinnamon, sugar, and ground almonds, making this sauce somewhat granular in texture. Can be prepared in 45 minutes or less.

A chewy brownie with an intense coffee flavor.

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

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

The crust of this gorgeous dessert is brushed with a layer of melted milk chocolate for a sweet surprise.

A real winner: Delicate "purses" of phyllo pastry hold a banana and hazelnut filling. They're served with white chocolate sauce and a crunchy hazelnut crumble.

At Valentino, pastry chef Michelle Robie cuts the cake into individual heart shapes and sometimes serves them with a blood orange sauce.

Loosely translated, tiramisù means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchased angel food cake makes this especially easy.

Can be prepared in 45 minutes or less but requires additional unattended preparation time.

A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career—acting. My job was to make what seemed like hundreds of these cheesecakes, which we also sold retail. After I moved to Los Angeles, far from the catering kitchen (located in the basement of a rock 'n roll club!) I went for years without making another cheesecake. One day, while cleaning out files that had moved across the country many times, I came across my recipe written on the back of a paper towel. Cheesecake. It seemed so corny and so old-fashioned, and it is. It is also still so good.