Passion Fruit

This cake is light as air— and infused with flavor, thanks to a little grated orange peel. A deep, dark caramel sauce and a stunning fruit compote make the dessert dinner-party-worthy. Be sure not to use a pan with a nonstick coating. Because this cake is cooled upside down in the pan, you want the cake to stick to the sides a bit.

To neatly and evenly transfer the cake batter to the ramekins, Fleming likes to use an ice cream scoop, but if you don't have one, the batter can just as easily be poured.

These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Happy Days with the Naked Chef. For Oliver's Valentine's Day tips, click here. This great little cocktail was made by the barman after my mate Ben and I started working at Monte's.

Though this recipe owes a debt to that icon of childhood desserts, Jell-O with whipped cream, the interplay of floral passion fruit and herbal basil is nothing if not elegant.

Ripe passion fruits look dry and very wrinkled. If you can't find them, look for frozen pulp at Latin markets.

Complete the tropical scene by garnishing these pink drinks with paper umbrellas or (unsprayed) orchids.

Nieve, or "snow," is Mexico's sorbet, sold from carts throughout the country. Ours is a quick version, made with passion-fruit nectar instead of puréed and strained fruit. For the best flavor, look for a nectar that contains just water, passion-fruit juice, and sugar.

Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.

If fresh passion fruit isn't available, substitute 3 cups passion-fruit nectar, frozen in ice-cube trays, for the strained fresh passion-fruit puree and, when ready to blend, omit the ice cubes.

This is a Hawaiian drink, and green coconuts may not be available in all regions. If not, an Old-fashioned glass will do very nearly as well.

A new look for Australia's favorite dessert -- this recipe from Martin Webb, chef at Georges in Melbourne can be prepared a day or two ahead, leaving only the brief final assembly to be done before serving.