31.   To assemble each dessert, place a whole cookie on dessert plate.

32.   To serve the souffles, hold the metal cup with one hand covered with an oven mitt and place a dessert plate over the souffle.

33.   To serve, cut the pie into wedges and transfer the wedges to dessert plates.

34.   To serve, place the meringues on individual dessert plates and spoon some of the strawberries and their juice over each.

35.   Transfer to individual dessert plates.

36.   Unmold each cake upside down onto an individual dessert plate.

37.   Unmold the ramekins onto small dessert plates so the caramel runs down the sides.

38.   -Use the raspberry or other colorful flavoring syrups for ease and convenience in decorating dessert plates when serving flourless chocolate cake or cheesecake slices, etc.

39.   Weird tropical fruits and spices have found their way into the frozen scoop that sits on the dessert plate.

40.   With a spatula, transfer two figs to each dessert plate of raspberry puree and serve immediately.