Party guests can dish delights at dessert bar

Here’s a sweet way to gather friends and family: Host a build-your-own-dessert party. Set out a stunning spread of bases, sauces and fruit toppings, and see how it brings out the kid in everyone.

The day of the party, reheat the sauces, slice the cake and arrange everything buffet-style. When your guests arrive, pass out glasses of champagne before the assembling of sweets begins.

Here are a few recipes to get you started:

Brioche bread pudding

1day-old brioche loaf

Unsalted butter, for pan

2cups milk

2cups heavy cream

1cup sugar

1vanilla bean, split lengthwise and scraped

1/4cup hazelnut liqueur, such as Frangelico

4large whole eggs

4large egg yolks

Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4- to 1/3-inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.

Make custard. Whisk together milk, cream, sugar, vanilla scrapings and liqueur in a medium saucepan over medium heat. Cook until hot but not simmering.

Whisk together eggs and yolks in a large bowl. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.

Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula during cooking to keep it moist.

Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.

Meringue cups

6large egg whites, room temperature

1teaspoon fresh lemon juice

1/2teaspoon pure vanilla extract

1cup superfine sugar

1 1/2tablespoons cornstarch

Preheat oven to 200 degrees. Combine egg whites, lemon juice and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.

Sprinkle sugar over the egg-white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.

Using two soupspoons, drop balls of meringue onto a baking sheet lined with parchment paper. Press down on center of each ball with one spoon to form a small cup.

Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp but inside is still chewy, about 1 hour. Remove from oven; let cool completely. Store in airtight container at room temperature up to 1 day.

Makes eight servings.

Chocolate sauce

8ounces bittersweet chocolate, finely chopped

1cup heavy cream

3tablespoons amaretto or Frangelico liqueur (optional)

Place chocolate in a large heatproof bowl. Bring cream and liqueur to a simmer in a small saucepan over medium-high heat; pour over chocolate. Let stand 10 minutes; stir to combine with a rubber spatula. Serve or transfer to an airtight container.

Sauce can be refrigerated up to three days. Before serving, warm by setting container in a bowl of hot water.

Makes three cups.

Caramel sauce

2cups sugar

1/2cup water

1cup heavy cream

1/2vanilla bean, split lengthwise and scraped

1teaspoon fresh lemon juice

2tablespoons unsalted butter

Stir sugar and the water in a medium saucepan over medium heat, until sugar has dissolved. Cook until dark amber, without stirring, about 20 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming.

Reduce heat to low. Carefully add the cream in a steady stream (it will spatter); stir with a wooden spoon when bubbling subsides. Add vanilla bean and scrapings; stir in lemon juice and butter. Remove from heat; discard vanilla bean before serving.

Sauce can be refrigerated up to one week. Before serving, let it come to room temperature, or reheat gently in a saucepan or in the microwave, stirring in 1 tablespoon heavy cream.

Caramelized pineapple

4tablespoons unsalted butter

4tablespoons sugar

1pineapple (about 31/2 pounds), peeled, cored, and cut into 1-inch-thick chunks

2whole star anise

Divide the ingredients in half and work in two batches. In a 10-inch skillet over medium-high heat, cook butter and sugar until melted and golden, 2 to 3 minutes. Add pineapple in a single layer with star anise. Saute, shaking pan occasionally, until the fruit is just browned, 3 to 4 minutes. Turn; cook until other side is browned. Transfer to a serving dish. Discard star anise before serving.

This dish can be made up to eight hours ahead; reheat in a 450-degree oven.

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