Dessert specialist and best-selling cookbook author Debbie Puente has created more than 70 mouthwatering desserts that all have one key ingredient: aromatic liqueurs.

Puente starts us on our culinary journey with an alphabetical list of the most famous liqueurs. Here you'll find more about these mysterious spirits and helpful information on cooking, accompaniments and taste. You'll learn what Curacao is (and even how to pronounce it), why Kirsch is technically a brandy and who created Frangelico in the 17th century. This is a very interesting section that can be referred back to when deciding which recipe to conquer first.

Next, it's the recipes for the delectable desserts that utilize these wonderful ingredients. Recipes such as Brandy Pound Cake Layers With Mixed Berries, a light pound cake made with Chambord and crème de cassis or another dark berry liqueur topped with freshly whipped cream and a mixture of luscious berries. Crème brulee fans will love Calvados Crème Brulee With Apple Compote, a crème brulee spiked with maple syrup, pumpkin pie spice and apple brandy.

Crème brulee purists may want to stick to the traditional crème brulee recipe, though it does have 12 variations from Irish Cream Crème Brulee to Mississippi Mud Crème Brulee. Chocolate lovers will think they've gone to heaven when they sink their teeth into the Dark Truffle Tart With Walnut Crust that utilizes Cointreau, or orange liqueur. Fruit lovers will enjoy the Honey and Cinnamon Poached Pears, whole Bosc or Bartlett pears cooked in red wine sugar and cinnamon schnapps. The book also includes frozen desserts like Orange L'Orange, which are simply navel oranges filled with a mixture of orange sherbet and orange liqueur, and specialty desserts like Southern Comfort Caramel Peach Crepes.

The cutest dessert in the book, and my personal favorite, are the Fruit Jewels. Simply put, these are dressed-up, sophisticated Jell-O shots. The kiwi variation is a mixture of strawberry-kiwi or lime gelatin and sake that is poured into hollowed out kiwi halves. The result is an adorable "kiwi" with a kick! The kumquat is orange gelatin and orange liqueur poured into a kumquat shell. A mixture of these put on a serving platter makes an impressive statement – and is sure to impress your guests!

The recipes are so simple that even the most novice of cooks can pull them off. Puente describes each step in the preparation clearly so you'll always be rewarded with a fantastic finale for any occasion, whether it's a busy weekend night or a special dinner for two.

Read Debbie's Dessert Tips here!

Want to see more?

• Read a recipe for Crème Brulee here!
• The Crème de la Crème Brulee
• A Sweet Quartet: Sugar, Almonds, Eggs and Butter – A Baker's Tour Including 33 Recipes
• Chocolate for the Six Senses: Vosges Adds a Little Spice to the Sugar
• Talk about it!