Rum

The origin of this luscious dessert, which resembles an English trifle (the name translates as "English soup"), is most likely with the homesick Victorians who fled the cold English climate for the warmth of Italy. In this signature Neapolitan version, the sponge cake is soaked with rum and layered with chocolate-cinnamon and vanilla-orange custards. If you can't find sponge cake, two pound cakes can be used. For a decorative touch, pipe a whipped cream border around the edge of the dessert before serving.

At Òran Mór, the ice cream comes in profiteroles surrounded by the sauce, but this lovely duo tastes terrific without that added touch, too.

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge — the cookies must go in the middle of the oven to cook through and brown evenly.

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.

This recipe can be prepared in 45 minutes or less.

Tropical flavors star in this cool indulgence.

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.

"Richardson's Canal House Inn is in a historic building on the Erie Canal, outside of Rochester, New York," says Ellen Wagner of Pittsford, New York. " All the food is great, but the apple raisin cake is especially good. It's so moist and delicious—know gourmet readers would love it. Will you request the recipe from the pastry chef?" Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

Begin preparing this lovely dessert at least five hours before serving.