Hi Chris,

How exciting, a gathering of people enjoying good food!!

Here are some suggestions for desserts that I have served at my gatherings thruout the years that guests have raved about: Brutti Ma Buoni - Piedmontese Almond Cookies
55-60 cookies (Italian)

11 ounces almonds, blanched and skinned
1 cup plus 3 T granulated sugar
4 egg whites
Salt
1/2 t pure vanilla extract
Butter for greasing the baking sheet

1) Preheat oven to 300 at least 30 minutes before you are ready to bake.

2) If using A FOOD PROCESSOR, PULVERIZE THE PEELED ALMONDS TOGETHER WITH THE SUGAR, TURNING THE PROCESSOR On and off. if using a knife, chop the almonds very fine by themselves, preferably while they are still warm (from blanching/skinning), then combine them with the sugar.

3) Whip egg whites in a bowl together with a pinch of salt until they form stiff peaks.

4)Fold the egg whites into the almond and sugar mixture together with the vanilla extract.

5) Smear a baking sheet or shallow pan with butter. Scoop up some of the cookie batter withg a tablespoon, and use another spoon to push it off onto the baking sheet or pan. Keep the mounds of batter about 1 1/2 inches apart. Don't worry if they seem shapeless: they are expected to be irregular, hence the name...

6) Bake on the middle rack of the pre-heated oven for 30 minutes. Spread them out on a cooling rack. These cookies keep for a very long time if stored in a tin biscuit box.
Gina's Tiramisu (Italian)
(This always gets rave reviews)

5 eggs, separated
3/4 c. sugar
1 tsp. vanilla
6 T. cognac
16 oz. mascarpone cheese
2 pkgs. ladyfingers
1 c. strong expresso
cocoa powder to dust
Beat egg whites until stiff. Set aside.
Beat egg yolks well. Slowly add sugar and beat until very creamy. Add vanilla, cognac, and cheese. Blend well. Fold in beaten egg whites. Dip ladyfingers in expresso, place on bottom of 9x13" pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnite.Guava Rum Cheesecake (Cuban)

crust:
1 1/4 c. chocolate crumbs or graham cracker crumbs
1/3 c. melted butter
2 T. sugar

Filling:
1 c. guava paste
1/3 c. rum
2 lbs. cream cheese, room temp.
2 c. sugar
4 eggs
2 t. vanilla
1 T. grated lemon zest

Glaze:
1/4 c. guava jelly
1 T. water

Preheat oven to 350. Butter a 9" springform pan.

Prepare the crust by combining the ingred. and pressing onto the bottom and up the sides of the pan. Bake til dry about 8 mts. Set aside to cool.

Fillling:
Melt the guava and beat constantly 2-3 mts. til nice and smooth. Add the rum and let it cool. Set aside.

In a large bowl beat the cream cheese, add the sugar, eggs one at a time, vanilla, and zest. Stir in the melted guava mixture gently to fold. Por into the prepared pan, bake for 1 1/4 hours. If top starts to brown, tent with foil. When doen, turn heat off, open oven door a few inches and let it cool inside oven for 20 mts. Refrigerate for at least 6 hours or overnite.

Mix glaze ingred. together in a small saucepan til melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 mts. to set.RUSSIAN TEA CAKES

1 cup butter, softened
1/2 cup confectioners' sugar, sifted, plus more for rolling
1 teaspoon vanilla
2 1/4 cups flour, sifted
1/2 teaspoon salt
3/4 cup pecans, finely chopped

Mix butter, confectioners' sugar and vanilla thoroughly. Sift flour and salt into butter-sugar mixture and stir well. Stir in nuts. Chill dough for at least 30 minutes. Roll into 1-inch balls and place on ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes, until set but not brown. While still warm, roll in confectioners' sugar. Cool completely and roll in sugar again before storing. Makes 25 to 30 cookies.Tres Leche (Nicaraguan Three Milks Dessert)

Cake:
1 c. sugar
1 c. flour
3 eggs, separated
1 t. vanilla
1 t. baking powder
1 t. nutmeg

Beat the egg whites til foamy. Add egg yolks, sugar, flour, milk, vanilla, nutmeg and baking powder. Butter a 9x13 pan and pour in batter. Bake at 350 for 45 mts. When done, take out of oven and pierce all over top with a fork.

Three Milks Punch:
1 can evaporated milk
1 can condensed milk
1 c. heavy cream
3 egg yolks (save whites to make merengue)
1 t. vanilla

Blend all ingrd. in blender. Pour solowly on top of cake, it will soak it all up.

Beat egg whites with a little bit of cream of tartar and 1/2 c. sugar added slowly to make a merengue. Spread merengue on top.