Two of them carry it in the shape of the food itself. Tiramisu is the straightforward one: in Italian it means pick me up, a nod to the espresso soaking the ladyfingers, and it is one of the few desserts named after what it does to you rather than what is in it.
The churro is the sneakier one. Those ridges down the side are not decoration — the dough is pushed through a star-shaped nozzle, and the ridges multiply the surface area meeting the oil, so the outside crisps quickly and evenly while the inside stays soft. Pipe the same dough through a round tip and you get something denser and greasier that takes longer to cook. The shape is the recipe.
Your host tells these while the group builds, which is how a box of food turns into something people are still talking about the following week.