CHOCOLATE BUTTERCREAM FROSTING Time: 15 minutes 8 ounces high-quality semisweet chocolate, chopped 2 1/2 teaspoons espresso powder 1/2 pound plus 6 tablespoons unsalted butter, softened 1 cup confectioners' sugar.

PEAR CHIPS Adapted from Vong Time: about 2 1/2 hours 1 Bartlett pear 1/3 cup confectioners' sugar.

For the frosting: 1 cup heavy whipping cream 1/4 cup confectioners' powdered sugar 1 to 2 teaspoons orange-flavored liqueur or orange juice.

For the pie: 1 prebaked 9-inch pie shell or 9 1/2-inch tart shell 2 ripe bananas, peeled and sliced 1/4 inch thick 1/2 cup confectioners' sugar 1/4 cup unsweetened cocoa 2 cups heavy cream.

Panna Cotta (Cream Custard) 3/4 cup confectioners' sugar 2 cups heavy cream 1 cup whole milk 2 teaspoons unflavored gelatin.

Hot Chocolate Souffle Total time: 1 hour Butter for greasing 5 ounces semisweet chocolate, broken into pieces 1/3 cup sugar 1 teaspoon pure vanilla extract 5 eggs at room temperature, separated 1/4 cup confectioners' sugar 1 1/2 cups heavy cream, whipped (optional).

PASSION FRUIT FOOL Adapted from Nigella Lawson Time: 20 minutes, plus optional chilling 12 passion fruit 1 cup heavy cream 1 cup confectioners' sugar, sifted Juice of 1 lemon 2 teaspoons Passoã or Cointreau.

In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted.

KOURAMBIEDES (Greek butter cookies) 4 cups unsalted butter 1/2 cup confectioners' sugar, plus some for dusting the cookies 2 egg yolks 12 cups flour 1 1/2 cups finely chopped almonds.

Baked Figs 6 firm ripe fresh figs 1 1/2 tablespoons butter, melted 1 1/2 tablespoons sugar Vanilla ice cream or 1 cup raspberries, 1/2 cup heavy cream and 1/4 cup confectioners' sugar.