Tawny Port - the very character of these ports is dried fruit, nuttiness and caramel meaning they are a natural partner to dessert.  For tawny I like something like a sticky toffee pudding and custard - the dates in the pudding go hand in hand with tawny flavours

Colheita - similar to tawny, the colheita also works well with crème brulee or nut based desserts, like hazelnut praline

Late Bottled Vintage - for chocolate-based desserts try Late Bottled Vintage port or Ruby Reserve port, something robust enough to cut through the chocolate