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Preheat oven to 375 degrees. To make the filling: mix the ricotta with the eggs, sugar and orange liqueur. Fold in the chopped almonds, grated chocolates, and orange zest. Pour the filling into chilled tart shell. Make a lattice criss-cross on

Preheat the oven to 325degrees Make a graham cracker crust by mixing togetherthe melted butter with the crumbs, and sugar. Press into the bottom of a 9-inch springform pan. Mix together the ricotta, sugar, egg yolks, cream, espresso, coffee liqueur, lemon zest

Brush one side of each genoise layer with about 4 tablespoons dark rum. Brush a layer of strawberry sauce over the dark rum on one layer of genoise. This will become the bottom layer of your cake. Let strawberry sauce soak

Preheat the oven to 350degrees Brush the inside of 6 4-ounce ramekins with melted butter and coat with sugar. Beat the egg whites to soft peaks, gradually add the remaining sugar and continue beating until the egg whites are stiff and shiny.

Make the Crepes: Pre-heat oven to 400. In a medium sized sauté pan, melt the stick of butter. Add the sugar. Stir with a wooden spoon over medium high heat until sugar is well blended. Add orange sections. Cook over medium heat for

Pre-heat oven to 400. In a medium sized sauté pan, melt ½ stick butter. Add light brown sugar. Stir with a wooden spoon over medium high heat until sugar is well blended. Add sliced bananas. Cook 2 -3 minutes. Add rum and flame

Preheat oven to 400 degrees. Using a hand blender, mix the ricotta, eggs, sugar, chocolate and orange liqueur together. Chill. Using a lemon stripper or channel knife* cut the skin of the oranges into 10 4 or 5 inch long strips. Make the

Make the Crepes. Place crepe on a flat work surface. Spoon or pipe some of the mousse into the center of the crepe. Fold each end towards the center, overlapping to close. With squirt bottles or spoons, make concentric circles of each

Melt Chocolate in a double boiler. Whisk in 8 ounces of heavy cream until well blended. Remove from heat. Let it sit for 20-30 minutes to come to room temperature. Combine 2 cups cream and sugar in a large, chilled mixing

Divide the berries into 6 individual gratin dishes and sprinkle with half of the sugar. In a double boiler egg yolks, 4 tablespoons of sugar and orange juice and whisk constantly over the simmering water until the eggs become thick and