If you are going to have a dessert, think about making it small. A small dessert, just a taste, can look very special if it’s served individually.

A layered or parfait-type dessert works fine in clear, miniature serving pieces. Think of small banana puddings served in a footed wine glass, and don’t fill them to the top. Anything can be served in small containers. Angel food cake with fresh fruit and a dab of pudding or cream is always good.

I’ve recently seen interesting, clear plastic, miniature containers in several stores. But, before purchasing anything, first take a look around your house. Consider using demitasse coffee cups or small juice glasses and use those demitasse spoons you also may have. If not, you can find miniature plastic spoons to serve with these mini-containers.

My daughter Julie served mocha mousse in clear mini-glasses at a brunch during the holidays, and the dessert was a big hit. She likes everything Ina Garten (The Barefoot Contessa) makes, so she used Garten’s recipe for Mocha Chocolate Icebox Cake, but instead of serving it as a whole cake, she divided it in mini-glasses. That recipe can be found online.

Easy Tiramisù is another recipe that can be divided into individual mini-servings.

If you put the filling in a plastic bag and snip off barely 1/4-inch from a bottom corner of the bag, you can squeeze or pipe the filling into the miniature cups. That’s easier and neater than spooning into the small glasses.

The cookie layer can be almost anything you like or have on hand. You only need a few crumbles on the bottom and in between two or three layers.

Use crisp Nabisco Famous Chocolate Wafer Cookies, Milano cookies, chocolate chip or Oreo cookies. Garnish the top with a dusted mix of cocoa and powdered sugar, fruit or shaved chocolate.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.