Grand Marnier

At The Lakefront restaurant, this sensational dessert is served with bittersweet chocolate sauce or a simple dusting of cocoa powder and a few fresh strawberries.

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.

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.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

This updated version of France's Christmas classic features orange mousse in a chocolate sponge cake roll and a decadent garnish of chocolate truffles. Kumquats and festive greenery add even more glamour.

Chef Ludovic leFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.

Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.

Chopped toffee candy gives orange-scented vanilla ice cream a surprise crunch in this easy and innovative dessert.

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

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.

Begin preparing the custards a day ahead so that they can chill overnight.

By the end of the 1940s, Americans were starting a love affair with "gourmet" dishes like strawberries Romanoff. Here’s an updated version, flavored with Grand Marnier and vanilla.