Exquisite desserts of the best confectioners. Italian desserts

Contrary to popular belief, desserts are an essential part of a healthy diet. The main principle to be followed, according to nutritionists, is that they should not be included in the daily diet. But for special events, various holidays, they can become a kind of “reward”. New Year, Christmas is the best way to treat yourself to goodies. Since the holidays are still going on, we offer an overview of the most popular desserts in the world that can still be prepared.

Christmas Pudding (UK)

No Christmas celebration in Britain is complete without some special pudding. Despite its popularity in the country, and beyond its borders, it is not as tasty as it seems. However, everyone still has a chance to try it. And suddenly like it.

Dulce de leche (Argentina)

Condensed milk is the pride of Argentina. This is a mixture of milk and sugar, which is boiled down until caramelized and turns into a thick, tender mass. Of course, you can buy it in the store, but it will be much tastier cooked at home.

Bolu rey (Portugal)

Bolu rey, also called royal cake, is a traditional Portuguese sweet bread with nuts and candied fruits, served at Christmas or on January 6, King's Day.

Mazariner (Sweden)

Delicious almond baskets are considered one of the Italian crostata di mandodorle, almond pie. And the name itself suggests the origin of the dish. They are named after the Italian-French Cardinal Giulio Mazarin (1602-1661), also known as Jules Mazarin. Thus, the dessert is already more than four hundred years old, and such longevity only proves its amazing taste.

Cherry Pie (Holland)

Cherry and chocolate lovers will appreciate the lighter version of the German Black Forest cake.

Gulabjamun (India)

Gulabjamun is one of the most popular Indian desserts, which is donuts made from condensed or skimmed milk, filled with pink sugar syrup.

Winarterta (Iceland)

In Iceland, this layer cake with prunes is also called the "Striped Lady". It is usually prepared during the winter holidays, especially around Christmas. But there is no single recipe, but there is an opportunity to try several of them.

Banoffee Pie (England)

Perhaps this is one of the most stunning desserts in England. It is made from bananas, cream and toffee, boiled from condensed milk. All this is laid out on a cake of crumbled cookies and butter.

Knafeh (Middle East)

Many Middle Eastern countries such as Lebanon, Jordan, Palestine, Israel, Syria claim to be the birthplace of this delicious dessert. But no one can say for sure. The same Greeks prepare a very similar dish called kataifi, only soft cheese is not put in it.

Tiramisu (Italy)

Tiramisu is one of the most popular Italian desserts, made with coffee-soaked savoiardi biscuits and a cream of beaten eggs, sugar and mascarpone. Due to its popularity, it has spread throughout the world and acquired many variations.

Cranahan (Scotland)

A traditional Scottish dessert made with oatmeal, cream, whiskey and raspberries. This is an amazing opportunity to hit guests not only in the heart, but also in the stomach.

Rocky Road Cakes (Australia)

Rocky Road is an Australian dessert made with milk chocolate, marshmallows and served as cakes or cupcakes. In the US, it is usually served with ice cream.

Guinness Chocolate Cake (Ireland)

The Irish have their own idea of ​​celebrating Christmas or St. Patrick's Day. And alcohol plays an important role there, even in desserts. And the combination of chocolate and beer in the cake will be simply unsurpassed.

Three Milk Cake (Mexico)

The cake got its name due to the fact that it is soaked in three types of milk. Although Mexican cuisine is known for its delicious, but very filling dishes, this dessert can be called the lightest and most harmless in terms of calories.

Devil's Food Cake (USA)

The cake is made from dark chocolate, and it got its name for its rich and rich taste, which simply cannot be sinful.

Dobos (Hungary)

"Dobosh" - a magnificent biscuit cake made of seven layers, smeared with chocolate butter cream and decorated with caramel. It was named after the creator, Hungarian chef Joseph Dobos.

Brazo de Gitano (Spain)

Although the name translates as "gypsy's hand," it's just a biscuit roll. It is worth noting that it did not appear at all in Spain, but somewhere in central Europe, but it was here that it turned into a traditional Christmas dessert.

Christmas Log (Belgium/France)

This is an incredibly delicious roll made from chocolate biscuit and chocolate cream. It is usually sprinkled with powdered sugar, which is supposed to symbolize snow.

Melomakarona (Greece)

It is simply impossible to break away from a small honey cookie. This is one of the most popular treats in Greece during the Christmas holidays. And to make the taste even better, melomacarona is covered with milk chocolate.

Profiteroles (France)

Profiteroles are one of the best desserts in the world, which are balls of choux pastry filled with cream and covered with milk chocolate icing.

Sacher Cake (Austria)

This is one of the most famous chocolate cakes in the world since its introduction in 1832 thanks to the Austrian Franz Sacher. It is a stunning biscuit covered with a thin layer of apricot jam, and chocolate icing on top only emphasizes the greatness of its taste.

Pavlova Cake (New Zealand)

Don't let the name fool you, this dessert originated in New Zealand. But it is really named after the great Russian ballerina Anna Pavlova. It is the most delicate meringue, decorated with whipped cream and pieces of fresh fruit.

Panettone (Italy)

Possibly the most popular Christmas sweet bread in Europe over the past few decades. He appeared in Milan and soon became a symbol of the city. Now panettone can be found in many European and American cities.

Cheesecake (Greece/USA)

Incredibly delicious dessert, the origin of which is usually attributed to the Americans, will make the festive table unique. And the history of cheesecake is longer than you think. The first memories of it date back to the fifth century BC. The ancient Greek doctor Aegimus wrote an entire book on the art of making cheesecakes.

Cake "Black Forest" (Germany)

Schwarzwald is a surprisingly delicious chocolate cake consisting of four biscuit cakes, pickled cherries and whipped cream, sprinkled with chocolate chips and decorated with berries. And for dessert, you can serve a cup

Confectionery, sweet products with a pleasant taste and aroma are loved by all of us since childhood. We sometimes call them that - sweets, sweets. As the main raw material for cooking, as a rule, flour (wheat, less often corn, rice, oatmeal, etc.), sugar, honey, fruits, berries, milk, cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food coloring and baking powder. Legendary cook and historian V. V. Pokhlebkin believed that in all types of confectionery dough, flour occupies a subordinate position (the exception is dough for Easter cakes and gingerbread), and there is also no water.

Depending on the ingredients used, all types of confectionery products are divided into two main groups: sugary And flour. And, although often a confectionery product contains elements of both groups, it is believed, however, that only one is the main one (for example, wafers with strawberries are floury, although strawberry filling is sugary).

Sugar confectionery

Meringue, Meringue
This French dessert consists of whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder). Often meringues are flavored with vanilla and a small amount of coconut or almond extract. These products are light and airy (like a Latin American dance meringue) and very sweet (fr. baiser- "kiss").

meringues

Jam, jam, jam, marmalade, confiture, et
These are fruits or berries boiled in sweet syrup, flower petals, classified depending on the technology of preparation and the consistency of the finished product. So, unlike jams, marmalade, confiture and marmalade, jam prepared in such a way that the ingredients retain their shape. In addition, the jam has a non-uniform consistency and consists of a more or less liquid syrup and individual pieces of fruit, or even small fruits (figs, apples of paradise) and whole berries.

Jam

Jam- sweet thick mass of pureed fruits or berries, boiled with sugar or molasses. Jam prepared in exactly the same way as jam, but unlike it, the syrup in the finished product should be jelly-like. Confiture- This is a kind of jam, jelly with whole or chopped fruits or berries. This word was given to us by the French: confiture, from confit - candied. Marmalade- a culinary product made from fruits boiled with sugar with the addition of a thickener and flavorings (may be considered a type of thick jam). As a thickener, substances such as pectin, agar-agar, gelatin are used. In English-speaking countries, the word marmalade means only citrus jam (especially oranges).

Marmalade

Yot It is a kind of Korean traditional sweets. Yot are both solid and liquid (molasses), as well as with fillings. They are made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potato, or a mixture of these grains. After steaming, yot is fermented for a short time and then boiled for a long time in a large cauldron. If yot is boiled longer, it will harden as it cools. Immediately after cooking, it is usually brown in color, but if it is stretched, the color lightens.

ginger yot

Grillage
Grillage(fr. grillage Roasting is a French dessert made from roasted nuts with sugar. It comes from the oriental coarse halva. Confectioners divide roasting into two types: soft roasting- includes boiled fruits and crushed nuts; hard roasting- is crushed nuts, filled with melted sugar.

Soft roasting

Jelly
Jelly(from fr. Geee- jelly, gel, jelly) - a food colloidal solution (usually based on fruits), to which gelatin (pectin, agar) is added, and when cooled, the whole mass gets a gelatinous appearance. Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without the addition of gelatin to them, since pectin itself gives the syrup a gelatinous appearance. Most often, such jelly is made from sour, mainly Antonov apples, and then it is dyed green with spinach and red with carmine.

puff jelly

Marshmallow, pastille
Zephyr- a kind of sugary confectionery; obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the shaping (jelly-forming) fillers to this mixture: pectin, agar syrup, gelatin (marmalade) mass. Marshmallow was prepared back in ancient Greece, where it got its name from the god Zephyr, according to myths, who gave his recipe to people.
Paste(from the French pastille) is a sweet dish of Russian cuisine. Until the beginning of the 20th century, the word was often written “postila” (understanding it as something spread, spread, which is associated with the technology of making marshmallows). Pastila was made from whipped apple puree, sour Russian varieties (Antonovka, Titovka, Zelenka), as well as the pulp of berries (lingonberries, mountain ash, raspberries, currants). The second important component of marshmallow is honey, and since the 19th century also sugar. The third (optional) component of the marshmallow, used since the 15th century, is egg white, which was needed to give the marshmallow a white color. Traditionally pastila was made in a Russian oven: it gives the effect of gradually decreasing heat, which ensures even drying of a paste of applesauce, honey, sugar and protein, applied in a thin layer on fabric on wooden frames. Several layers of the paste that has passed the initial drying are layered on top of each other, after which they undergo secondary drying in wooden alder boxes in the oven.

Zephyr

Paste

Candy, toffee, caramel, lollipops
Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products. Iris- fondant mass obtained by boiling condensed milk with sugar, molasses (molasses) and fat (butter or vegetable oil or margarine). In crushed form, it is sold as candy. Caramel(fr. caramel, from late lat. cannamella- “sugar cane”) - a confectionery product or ingredient of such a product, obtained by heating sugar or boiling down a sugar solution with starch syrup or invert syrup. It is a plastic or solid mass (depending on the heating temperature) of various shades of yellow and brown (without additional staining), contains sucrose, maltose and glucose. Lollipop- a type of candy, a gooey or solid mass made from candice - boiled to a hardness, usually flavored with sugar with molasses or corn syrup. Often attached to a stick.

split iris

Candy caramel

lollipops

Creams
Cream- a paste made from cream or butter with sugar, used as a filling and for decorating cakes and pastries. Instead of butter, margarine can be used, and as additional ingredients - eggs, milk, as well as various flavoring and aromatic additives: cocoa powder, vanilla, etc.

Cake decorated with cream

Marzipan

Marzipan(German Marzipan, Italian marzapane) - a mixture of ground almonds and sugar syrup (or powdered sugar). If apricot kernels (rarely peach kernels) are used instead of almonds, the confectionery product is not called marzipan, but persipan. Sometimes marzipan is also called a mass of other nuts, as well as products with it. For example, buns - "marzipans" with peanuts are common in Russia.

marzipan fruits

Mousses
Mousse(fr. mousse Foam is a sweet dessert dish. A signature dish of French cuisine. It is prepared from an aromatic base (fruit or berry juice, puree, grape wine, chocolate, coffee, cocoa, etc.), nutrients that promote the formation and fixation of the foamy state of the mousse (egg whites, gelatin, agar), as well as nutrients that give the dish has a sweet taste or enhances it (sugar, saccharin, honey, molasses). Sometimes, instead of egg whites and gelatin, a substitute is used in the form of semolina, which is able to swell well and has adhesive properties, which makes it possible to approximately simulate the desired state of the dish.

Chocolate mousse

fondant
Fondant mass (fondant)- boiled sugar syrup, quickly cooled to a temperature of 35-40 ° and stirred at high speed in a fondant maker. When churning in a supersaturated syrup, sucrose crystallizes. The finished product consists of small sugar crystals and intercrystalline syrup. Fondant mass varies greatly in consistency - from liquid, viscous species with a high content of molasses to a solid brittle product, which is obtained from a less moist syrup with a small admixture of molasses. It is mainly used for the production of unglazed sweets and for decorating cakes.
Depending on the presence of milk, there are three main types of fondant: sugar lipstick- from sugar syrup without adding milk; milk or cream lipstick- based on sugar syrup with a small or medium addition of milk or cream; Creme brulee- sugary syrup with a high content of milk or cream after heat treatment, which gives the product a brown tint and taste of baked milk.

Cake glazed with sugar fondant

Sambuc
A chilled, airy dish prepared by whipping fruit puree with sugar and egg white.

Blackcurrant Sambuc

Souffle
Souffle(fr. Souffe) - a dish of French origin from egg yolks mixed with a variety of ingredients, to which white whipped egg whites are then added. Can be a main course or a sweet dessert. In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, egg whites beaten white. The first gives taste, and whipped proteins - airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to prepare a dessert by adding sugar). The souffle is cooked in the oven in a refractory dish, it swells strongly from the temperature, but, taken out of the oven, falls off after 20-30 minutes.

Chocolate soufflé with powdered sugar

Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.

Halva

A typical example of a fruity Turkish delight (pomegranate)

Candied fruit
Candied fruit(Polish cuckoo, from cukier- "sugar") - juicy fruits cooked in sugar or sugar syrup. Candied fruits are used as a filling in biscuit, muffin, butter, shortbread, yeast dough and as a separate decor element for decorating cakes, pastries, cookies, rolls, puffs. For desserts, it is used as a filling and decoration at the same time. From citrus peels, candied fruits are cooked slowly by boiling in syrup until a transparent, glassy pulp and high sugar content are obtained. The boiled crusts are thrown back on a sieve, separated from the syrup, allowed to drain, and then dried.

Candied fruit

Chocolate
Chocolate- a confectionery product based on cocoa butter, which is a product of processing cocoa beans - the seeds of the chocolate tree, rich in theobromine and caffeine. Chocolate products often contain aromatic additives (coffee, alcohol, cognac, vanillin, pepper), food additives (raisins, nuts, wafers, candied fruit) or filling.

bar chocolate

Flour confectionery

Cake
Cake(from ital. cake, “round bread”) - a dessert consisting of one or more cakes soaked in cream or jam. The top of the cake is usually decorated with cream, icing and/or fruit.

Fraisier cake

Cookie
Cookie- a small confectionery product baked from dough. Various grains are sometimes added to cookie dough; cookies are usually molded in the form of circles, squares, stars, tubules; sometimes cookies are made with a filling (chocolate, raisins, condensed milk, cream) or a filling is placed between two cookies.

waffles
Wafer(from him. waffle) - a type of thin dry biscuit with an imprint on the surface. It is baked from whipped liquid dough in special forms. The dough consists of flour, eggs, sugar and cream. Waffles got their name from the Middle Low German word "wâfel". The Danish form "wafel" in the 18th century changed into waffle and in this form entered the Russian language. Pieces of wafers are often smeared with cream among themselves. Ice cream or berries can be used. For the layer, fat, fruit and berry, praline, fondant and other fillings are used. Can be used as a basis for other confectionery products (cakes, pastries). For these purposes, wafer products are made in the form of sheets, cakes, cups, tubes, horns.

Belgian waffles

Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women
Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried. Pie- a pastry dish with a filling that is baked or fried. The filling for pies can be different - berries, fruits, cottage cheese, poppy seeds, etc. Pie- a small dish of stuffed yeast dough that is baked (in the oven) or fried (in deep fryers, small pots or cauldrons). The name is derived from the word pie. Cheesecake- round, open at the top and pinched only from the edges of the cakes with filling. As a rule, cottage cheese is used as a filler, less often mashed potatoes, jam or jam. A product of ancient Slavic, Russian and Ukrainian cuisine. The name of the dish comes from the word "vatra" - "hearth, fire." Cheesecakes are baked from yeast, rich and unleavened dough. Donut- round, fried in oil, usually sweet, pie with or without a hole in the middle. The hole is designed so that the donut extracted from the hot oil is strung on a rod, from which the product is then placed in a bag or on a plate for the buyer. A donut can have a filling: jam, marmalade, jam, etc. Cake A sweet confection made with raisins, jam or nuts, usually baked from yeast or biscuit dough and traditionally served at weddings or Christmas. Cupcakes can be baked in a rectangular shape or round (with a through hole in the center, which will give it the shape of a large ring). The closest relative of the cake is Russian Easter cake. Baba- a confectionery product of Slavic origin, is a kind of cake made from rich yeast dough with the addition of raisins. After baking, it is soaked with a syrup of rum or other alcoholic drink and sugar, or just sugar syrup, sometimes with the addition of jam. The top of the cake is smeared with sugar fudge. Often called "rum-baba".

Cheesecake with cottage cheese

Donut

Cake

Baba

Gingerbread, gingerbread
Gingerbread- flour confectionery baked from special gingerbread dough; for taste, honey, nuts, candied fruits, raisins, fruit or berry jam can be added. In appearance, the gingerbread is most often a rectangular, round or oval plate slightly convex in the middle, an inscription or a simple drawing is usually made on the upper part, often a layer of confectionery sugar glaze is applied on top. Gingerbread comes from the adjective spicy (ancient Russian “ppryan”), which, in turn, is derived from the word “pepper” (ancient Russian “ppr”), denoting spices, seasonings.
Gingerbread- a product made of gingerbread dough ranging in size from very small to 1-1.5 meters in length, up to 1 meter in width, and 6-10 centimeters in height. The weight of the gingerbread sometimes reaches a pound or more. Popular dish of Russian cuisine. The word "carpet" comes from "kovrig", which means whole bread. The history of gingerbread and gingerbread in Rus' begins in the 9th century, only then they were called honey cakes and were made from flour, honey and berry juice.

Tula printed gingerbread

Gingerbread

Cakes, eclairs
Cake- a small confectionery product made from sweet pastry, usually with a cream filling. Eclair(from fr. eclair- “lightning, flash”) - a French dessert in the form of an oblong pie of choux pastry with cream (usually custard). The creation of the eclair is attributed to the French culinary specialist Marie-Antoine Carem. It gained popularity in the 19th century.

Cake

Eclairs in chocolate and sugar glaze

Dessert (from French dessert)- the final dish of the table, designed to get a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies (Wikipedia).

Dessert- a sweet dish, fruits, etc., served at the end of the meal. The word was borrowed at the end of the 18th century. Even in the dictionary of 1795 they wrote "desser" (from the French verb desservir - to clear the table, that is, "the last dish"). The term "dessert" replaced the Russian word "cake", which had long been colloquially used to refer to any sweet dish ("And the cake was blancmange ..." - Alexander Pushkin, "The Young Lady Peasant Woman") (Humanitarian Dictionary, 2002).

Note that the name "sweet dish" is still not entirely correct, because dessert is not always sweet. So, in Russian cuisine, black caviar can be served as a dessert, and in French - cheese.

Meringue, otherwise - meringue (from the French baiser - "kiss") - a French dessert of whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder).

There are several types of meringue that are used as a top layer for other desserts (French "Floating Island", lemon meringue pie, etc.) or as a standalone dish. Meringues also differ in the way they are prepared.

The so-called "Italian meringue" is cooked on boiling sugar syrup, after which it is used in various cakes or baked separately, and "Swiss meringues" are first beaten over a water bath, and then they are allowed to cool, without stopping beating, and then baked.

"Swiss meringues" are most often used for the Pavlova Cake dessert. The most common are "French meringues".

Blancmange - a traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. A traditional blancmange recipe includes almond milk, rice flour or starch, sugar, and spices (vanilla, nutmeg, and others as desired). Modern recipes often also include gelatin (or other jelly-forming additive), as its use improves the appearance of the dish: the jelly becomes denser and holds its shape.

Brownie (from English - Chocolate brownie) - chocolate cake, rectangular pieces of chopped chocolate cake with a characteristic brown color. Traditional American cuisine. Depending on the recipe, it may have the consistency of a cake, muffin or cookie.

Wagashi - Traditional Japanese sweets. They differ from ordinary confectionery products in that they are prepared exclusively from natural ingredients: rice dough, bean dough, oilseeds, rhizomes and similar grain and vegetable products, as well as agar-agar seaweed. In addition, wagashi contains nuts, chestnuts and dried fruits. Some species contain green tea, herbs, natural flower nectar. For the Japanese, as you know, not only the taste is important, but also the appearance of any product, including sweets.

Wagashi have a less sweet taste than the sweets familiar to Europeans. They may even seem quite savory to people who are not used to them.

There are many varieties of wagashi: mochi, ekan, manju, uiro and others.

Whipped cream (otherwise - chantilly cream or chantilly cream (from French - Crème chantilly) - a dessert made from sweetened whipped cream, sometimes with the addition of vanilla. It is believed that this dessert was invented by Francois Vatel, head waiter of the Chantilly castle in the 17th century.

Used in the preparation of pastries, cakes and other desserts. Often served with ice cream and used to make ice cream desserts.

Grillage (from French - grillage, "roasting") - a French dessert made from roasted nuts with sugar. It comes from the oriental coarse halva. The same name was given to nut sweets produced at several confectionery factories in the USSR and Russia.

Confectioners divide roasting into two types: soft includes boiled fruits and crushed nuts. Hard is crushed nuts filled with melted sugar. There are also fruit roasted sweets, where fruit syrup acts as a binder.

Ekan is a national Japanese delicacy. It is a thick jelly-like marshmallow, the main components of which are a paste of red (sometimes white) beans, agar-agar and sugar. May have a variety of flavors and colors. Usually sold in tiles.

Calissons - (from French - Calisson) - a French dessert, a traditional Provencal sweet, which is made at a special factory in the city of Aix-en-Provence. The composition includes almonds, candied fruit and a layer of sugar icing. It tastes like marzipan. The shape is similar to delicate petals, the bottom layer of which consists of unleavened dough, the second is filled with almonds or melons. The dessert is topped with icing sugar.

The name "calisson" has acquired many legends, but the most romantic is the one associated with the wedding of the brilliant King René, Duke of Anjou and the modest Jeanne de Laval.

It was these almond-melon sweets, served among other traditional sweets of Aix-en-Provence, that made the sad Jeanne smile. “What are these deliciously tender boat-shaped sweets called?” she asked. “Ce sont les calins! (These are kisses!) ”, exclaimed King Rene, delighted with the smile of his beloved. Now les câlins in French means embrace.

Canele (French canele) - a small culinary product, a signature dessert of Aquitaine and French cuisine in general. Canele has a soft and tender dough, flavored with rum and vanilla, and covered with a hard caramelized crust on the outside. The name comes from the Gascon word canelat, which means flute. The canele is shaped like a small, grooved cylinder, about five centimeters high and in diameter. The dessert is crunchy and caramelized on the outside, but soft on the inside.

Canele is traditionally eaten as a dessert for breakfast and as an afternoon snack. However, given the growing number of variations, canele consumption is also changing. Canele is often served during liqueur wine tastings.

Traditional caneles are sold in packs of 6 or 10. Due to their strength, caneles are well tolerated during transportation.

It is not recommended to use cutlery when eating large caneles. Nevertheless, this is a good remedy for not getting caramel on your fingers.

Catalan cream (from Catalan - La Creme), or St. Joseph's cream - Dessert, a traditional dish of Catalan cuisine. Similar to French Creme brulee, but it is prepared not with cream, but with milk.

The main components are milk, egg (usually only the yolk), sugar. Sometimes spices, cinnamon, vanilla, zest are also added. As a rule, after cooking, the cold cream is covered with sugar and subjected to high temperature, so that the top layer of sugar turns into a crisp. Some recipes differ from the classic and involve the addition of starch or flour.

It has its second name because it is a traditional dish on the day of Joseph the Betrothed, celebrated on March 19.

Clafoutis (French clafoutis) - a French dessert from Limoges, combining the features of a casserole and a pie. Fruit in a sweet egg batter similar to pancakes is baked in casserole or quiche pans. In a greased baking dish, fruits are first placed, and then they are poured with dough.

Although the classic version of clafoutis is made from cherries with pits, cherries are more often put without pits for ease of consumption or even replaced with other berries. There are also apple, pear, apricot, plum clafoutis (fruit in this case should be cut into pieces the size of a cherry).

Creme brulee - This is a custard cream, similar in texture to pudding and covered with a crispy caramel crust. The name creme brulee is translated as “burnt cream”, because in the classic recipe, after the preparation of the cream, sugar is set on fire on its surface, thus caramelizing the top baked layer.

Creme brulee is considered a French dessert, but there are several versions of its creation. So, according to one of them, the first creme brulee was prepared by the British within the walls of the Holy Trinity College of Cambridge University in the 17th century.

In France, they are convinced that creme brulee was invented by Francois Messialo, who was in charge of the kitchen of the Duke of Orleans. In this statement, the French have a weighty argument: the royal chef mentions dessert in his book, published in 1691. However, the published recipe for some reason strongly resembles a Catalan cream. Knowing this, the Spaniards say that Messialo brought the recipe from a trip to Catalonia, where he most likely tried a wonderful dessert.

A Spanish legend says that in the 16th century a bishop visited a Catalan monastery, and the nuns did not have a monastery flan to treat a high dignitary. However, not at a loss, they hastily prepared a vanilla dessert, and to hide their sluggishness, they covered it with a sugar crust. When the clergyman was presented with dessert straight from the fire, he burned himself and exclaimed: “Crema!”, which means “burns” in Catalan. So this name was assigned to the newly invented dessert, which later became known as catalan cream. Today in Spain, it is traditionally served at the festive table on Saint Joseph's day.

Manju - national Japanese delicacy wagashi. Most often, manju is a pie made from wheat, buckwheat or rice flour stuffed with anko (angular beans boiled with sugar or honey). Baked in shape. There are several varieties: some are round balls with a lot of filling, others are in the form of small cakes with a layer of sweet grain beans.

Mochi a Japanese flatbread made from a special variety of glutinous rice pounded into a paste mochigome and rolled into shape. The traditional process for making these flatbreads is called mochitsuki. The greatest demand for mochi occurs on the eve of the New Year. Mochi is also known in Hawaii, Korea, China, Cambodia and Thailand. Doesn't have a distinct flavor or color. With the help of various additives (coconut milk, mirin, green tea) you can change the taste, natural dyes - color.

Pavlova (from English - pavlova) - meringue cake with fresh fruit, especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruits (in New Zealand and Australia they prefer strawberries combined with passion fruit pulp, in the UK - raspberries). You can bake "Pavlova" in the form of a cake, as well as in portions, decorating each portion separately.

Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. In those years, many brands carried the name of the famous dancer: chocolates, clothes, perfumes.

The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

Panna cotta (from Italian - "boiled cream") - a popular Italian dessert. The basis of the dessert is cream, milk, sugar, while high-fat products and freshness are required. After heating the ingredients and bringing the mass to a boil, the dessert is poured into molds and placed in the refrigerator for 12 hours. Depending on the density of the finished product, it is laid out either on a plate or served in a bowl.

Initially, panna cotta was prepared as follows: the cream was heated together with fish bones and fruits, berries were added and cooled. Instead of fish bones, gelatin is now used.

Pancakes , or American pancakes, is one of the most common meals in the United States and Canada. Small round fluffy pancakes, richly poured with syrup, are part of almost any breakfast. In translation, it simply means - a cake in a pan (pun-frying pan, cake-cake).
Few people know the history of the first pancakes, only the fact that the first pancakes in America appeared thanks to migrants from Scotland has come down to us.
Today, the American IHOP-Restaurant, the well-known McDonalds and many other bistros, cafes and catering establishments necessarily have pancakes with a variety of additives on their menu: berries (blueberries, blueberries, raspberries, strawberries, etc.), fruits (bananas, apples , pears), chocolate, various cereals, honey, etc. Additives can be kneaded into the dough or served with ready-made cupcakes.
Pancakes are baked in a small skillet.

Baklava (or baklava) - a popular confectionery product made from puff pastry with nuts in syrup, widespread in the cuisines of eastern peoples. A dessert made from paper-thick sheets of dough that are smeared with oil and laid out in layers in a rectangular baking dish or rolled into cylinders.

The first mention of sweetness dates back to the 15th century: “The tradition of preparing a thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in the Topkapı Palace, there is a record from the time of Sultan Fatih, according to which the first “baklava” was cooked in the palace in August 1453. They say that the Sultan liked the invention of the cook so much that he ordered to perpetuate his recipe. Since then, baklava has been prepared at every holiday.”

Very popular in Turkey, Armenia and Azerbaijan, it is also in demand in Iran, Tajikistan, Turkmenistan and Uzbekistan, where baklava is traditionally served during the Novruz spring holiday.

Baklava is made from many sheets of dough with a thickness of not more than 1 mm. The main ingredients are flour, honey, walnut and butter. The principle of preparation is quite simple: dough sheets are smeared with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling. Calorie dessert.

Pelamushi - (Georgian ფელამუში) - a dish of Georgian cuisine, thick jelly made from grape juice and corn flour. Pelamushi is usually served with peeled nuts or gozinaki.

Pelamushi is a traditional sweet dish. Prepared in the cold season, as well as a must for weddings and large feasts. Each region of Georgia has its own pelamushi, but with different names. Classic pelamushi is made from red grape juice.

Baba (Babu au rhum) - a sweet yeast dough pastry with a characteristic shape (tall and loose), often topped with raisins and vanilla. The top of the baba is sprinkled with powdered sugar or covered with chocolate icing. The German version of the woman is called gugelhupf (kugelhopf).

The father of the "woman" is the Polish king Stanislav Leshchinsky (1677-1766), the great-grandfather of the French kings Louis the Sixteenth and Louis the Eighteenth. According to legend, the kugelhopf pie, popular at the time, seemed too dry to the king, and it occurred to him to dip it in wine. The king liked the resulting version so much that he decided to name the new dessert after his favorite literary hero, Ali Baba. After that, rum was used instead of wine.

Savoyardi (from Italian - savoiardi - "Savoy", also "lady's fingers") - biscuit cookies of an elongated flat shape, topped with grains of sugar. Savoiardi easily absorb liquid and become very soft from this. Savoiardi is an essential ingredient in many French desserts, in particular, these cookies are used in the preparation of ice cream cakes, Russian charlotte and tiramisu.

Savoiardi were invented at the court of the Dukes of Savoy at the end of the 15th century on the occasion of the visit of the King of France and soon received the status of "official" Savoy cookies.

Tiramisu - Italian multi-layered dessert, which includes the following ingredients: mascarpone, coffee (usually espresso), eggs, sugar and savoiardi biscuits. As a rule, the dessert is powdered with cocoa powder. A variation with the addition of walnuts is possible.

Tiramisu is one of the most popular desserts in the world. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi with biscuit, coffee impregnation with fruit or alcohol (usually Marsala or Madeira), and in some variations, tiramisu can resemble pudding or cake.

It is believed that the name "tiramisu" comes from the Italian phrase tirare mi su - "lift me up". Like it or not, but tiramisu really lifts up and elevates to bliss. Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont) dispute the right to be called the birthplace of tiramisu. Sienese legend says that in the 17th century, Tuscan pastry chefs invented and dedicated a dessert to the Grand Duke of Tuscany, Cosimo de Medici, which they called Zuppa di Duca - "Count's Soup". And that, allegedly, this particular dessert is the great-grandfather of tiramisu. But, as cuisine historians hint to us, from this dessert in tiramisu, only the idea of ​​\u200b\u200bsoaking a biscuit remains. Which is also a lot, because impregnation is one of the foundations of this Italian dessert.

Uiro (Uiro) Also known as Uiro-mochi. It's a variety wagashi- a traditional Japanese gourmet sweet made from rice flour and bean-based sugar. Rice flour, sugar and water are mixed until a paste is obtained, and then the water is evaporated. Uiros are light and sweet, and their gooey texture is reminiscent of rice cakes. mochi.

bread soup - a dish of northern European cuisine. Bread soup is present in the national Danish, Latvian, Swedish, Finnish cuisine.

Crackers are soaked in boiled hot water, sugar and honey are added to them. When the base is ready, it is heated and fruit slices boiled in liquid sugar syrup and whipped cream sweetened with powdered sugar are added. The soup is served cold.

Cheesecake (from English cheese - cheese, cake - cake) - a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake. The first cheesecakes appeared in ancient Greece.

Cheesecakes are made with Philadelphia cheese. Sugar, eggs, cream and fruits are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added.

In the UK, cheesecake is a non-baked cold dessert that usually consists of a base layer - crushed biscuits mixed with butter and pressed into a thick pancake, and a filling layer - a mixture of milk, sugar, cheese, cream, sometimes gelatin.

Churchkhela (from Georgian ჩურჩხელა) - Georgian national delicacy. Distributed under other names in Azerbaijan, Armenia and Cyprus. Prepared from strung nuts in flour thickened grape juice or pelamushi. Differs in high nutritional properties.

To prepare churchkhela, broken walnuts are put on a thick thread. A thread with walnuts is dipped into the cooked pelamushi, then put on a stick and cooled - this is how churchkhela is obtained.

Charlotte (from French - Charlotte) - sweet apple pie baked in dough. Classic charlotte is a German sweet dish made with white bread, custard, fruit, and liquor.

The idea of ​​classic charlotte was borrowed from the English: charlotte is a type of pudding that is usually served warm. The bottom of the form is spread with bread soaked in butter or egg mixture. A layer of ready-made apples (boiled with sugar or pureed) is laid on top of the bread and covered with a layer of soaked bread. You can make multiple layers. Charlotte is then baked in the oven and served warm with ice cream, whipped cream or sweet sauces.

Russian charlotte was invented in London at the beginning of the 19th century by the French chef Marie Antoine Karem, who was in the service of Alexander the Great. Initially, the dish was called charlotte à la parisienne (“Parisian charlotte”), later the dessert became famous all over the world under the name charlotte russe (“Russian charlotte”). To make Russian charlotte, the form is laid out with savoiardi cookies or a ready-made biscuit and filled with Bavarian cream and whipped cream. Then the dessert should be cooled until hardened.

Strudel (from German - Strudel - "whirlwind, funnel, whirlpool") - an Austrian flour dish in the form of a roll of rolled sheet dough with a filling. Dessert strudel is made from an exhaust dough stuffed with fruits (apple), berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), cottage cheese (with vanilla), strudel with poppy seeds and cinnamon or other ingredients. Top sweet strudel smeared with melted butter and sprinkled with powdered sugar.

Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel goes well with light coffee (like latte) and tea.

France is really deservedly famous for its gourmet cuisine, in which all kinds of desserts occupy a separate place of honor. These delicacies simply melt in your mouth, and no celebration can do without them. Many sweets, such as the well-known eclairs, creme brulee, soufflé, are known all over the world. And what else can please the sweet tooth of French cuisine?

Meringue, meringue - Meringue

The name is translated from French as “kiss”, and indeed, this light and airy dessert of baked proteins whipped with added sugar is so tender that it resembles a light touch of the lips of a loved one.

Meringue can be served as an independent dish, or used as decorations for other confectionery. The method of preparation also differs, for example, the Italian dessert is cooked on boiling sweet sugar syrup, and the Swiss version is supposed to be whipped over a water bath. As a rule, the finished meringue should be dry and crispy. Usually the sweetness is white, if no additional additives and dyes were used during preparation.

blancmange

This dessert looks like a sweet jelly made from ordinary cow's or almond milk, served cold. The dessert usually also includes rice flour or starch, as well as spices and sugar. Sometimes additives are used - candied fruit, fruits, nuts. The exact history of the origin of blancmange is unknown, but it is assumed that the appearance of the dessert dates from the early Middle Ages, around the end of the 12th century.


If you translate the name from French, then literally it means - white food. Indeed, a dessert created with milk is usually white.

mousse

The traditional French mousse is considered an important dish of the national cuisine and was a must-have at every royal meal. To create a dessert, you need a base that will create aroma and taste - it can be, for example, berry juice, fruit puree, chocolate.


Then add ingredients that contribute to the appearance of foam - proteins, gelatin, agar. To enhance the sweetness, honey, sugar or molasses can be added to the composition. At the end, the mousse is decorated with sprinkles, berries, whipped cream.

Grillage

Roasting is translated from French as “roasting”, this is the way this dessert is prepared, these are roasted nuts with sugar.


The progenitor of roasting is oriental halva. The dessert itself is of two types, the first - soft, in addition to the base, may include the addition of fruits and pieces of crushed nuts, and caramel or hard roasted - these are individual nuts that are poured with melted sugar and later it hardens. Interestingly, although France is considered the birthplace of this dessert, the largest amount of roasted and roasted products is produced in Russia.

Calissons - Calisson

This traditional dessert is made from almond mass with a variety of additives. The top is covered with white glaze and has the shape of a rhombus. According to the legend about the origin of calissons, one day the king planned to marry a modest and pious girl, but she was so serious that even the wedding celebration did not make her smile.

She was offered to try an almond dessert, after which she finally smiled and asked her husband what these wonderful sweets were called. From an excess of feelings, the king exclaimed - these are kisses! In French, it sounded like "ce sont des calins", from this phrase the name of the dessert came.

Canele - Canele

The soft tender dough of this dessert is flavored with vanilla and rum, and on top the sweetness is covered with a crispy caramel crust. The shape of the dessert resembles a small cylinder, about 5 cm in height. The authors of the recipe are nuns from the monastery of the Annunciation.

In addition, the dessert has a rich past, it even caused a historical conflict between confectioners and canoliers - artisans who were engaged only in the production of canele.

Clafoutis - Clafoutis

Dessert resembles a combination of casserole and pie at the same time. Various fruits are first placed in a baking dish, and then they are evenly poured with egg-based sweet dough and baked in the oven. The classic version of the dessert is cherry, and the cherries were taken with pits.

It was believed that this way the juice is better preserved in the berry, and the dessert has a slightly bitter aroma of almonds. However, currently, canned pitted cherries are used, as well as peaches, apples, pears, which are cut into small pieces the size of a cherry.

Creme brulee

This dessert is prepared from yolks, cream and sugar, mixed with milk, and then baked, resulting in an appetizing and crispy caramel crust on the surface. It is supposed to be served chilled. It is noteworthy that there are still disputes about the true origin of creme brulee.


The French attribute the authorship of the recipe to the chef Francois Messialo, but the British are sure that it was they who first made creme brulee at Trinity College. Which of the two nations is right is not yet clear, but both equally love this dessert, and it is very popular in the world.

Croquembouche - Croquembouche

It looks like a cone, consisting of stuffed profiteroles, holding them together with sweet sauce or caramel. From above, croquembush is usually decorated in every possible way - with almonds, fruits, caramel. It is considered a festive dish that is served at Christmas, wedding or christening.


The traditional French dessert is so popular that references to it can be found in many TV shows, both foreign and Russian, and even in Japanese animated cartoons. The name of the dessert translates as "crispy in the mouth", and indeed, the caramel crust is sweet and crunchy.

Madeleine - Madeleine

These are biscuits made in the form of sea shells. In addition to the usual ingredients, a little rum is added to the dough. The cookies are sweet and crumbly. According to legend, one day the cook in the royal kitchen fell ill, but the guests demanded dessert. One of the maids prepared simple shell biscuits, which suddenly made a splash, and their recipe was scattered throughout the kitchens of Paris.


The cookies were named after that maid - Madeleine. These sweets became even more famous due to the fact that they were mentioned by M. Proust in his world-famous novel, in one of the important plot scenes. One of the philosophers who studied the work of Proust also paid attention to the role of these cookies in the plot.

Macaron - Macaron

They said about this dessert that you can’t eat it, because once you start, it’s impossible to stop. And indeed, these biscuits made of proteins, sugar and almonds with a layer of cream have an unforgettable taste. Pasta has a crispy crust on top, and a tender and soft part inside.


The dessert is very popular all over the world, modern culinary specialists have already invented about 500 variations of pasta with the most diverse, sometimes exotic tastes, and it seems they are not going to stop there.

Parfait - Parfait

The name of the delicate dessert parfait is translated as "impeccable". A delicacy of whipped cream with sugar and vanilla really has an exquisite taste and rightfully ranks among the best desserts in French cuisine.


To give it a certain flavor, berries or fruits, chocolate, coffee, cocoa are added to the composition. Interestingly, in addition to sweet parfait options, there are also recipes with vegetables or liver, but in any case, the dish remains lush and tender, reminiscent of mousse in consistency.

Profiteroles – Profiterole

Small choux pastry cakes usually have a creamy filling and can be served either as a separate dessert or as part of a confection, such as croquembush. There are also unsweetened versions of profiteroles, which are usually served with soups. The name itself can be translated as "a small valuable acquisition."


And, true, despite their small size - no more than 4 cm in diameter, profiteroles are very much appreciated all over the world solely due to their excellent taste.

Petit four - Petits fours

In fact, this is not one dessert, but an assortment of tiny cakes. They are usually prepared from the same dough, but different fillers and additives are used for them, and they also differ in their shape. Petit four appeared in the Middle Ages, when the stoves were huge, warmed up for a long time, which required a lot of firewood, and slowly cooled down.


To rationalize this, they came up with tiny cakes that quickly baked in a cooling oven and did not require re-ignition.

Christmas log - Bûche de Noël

This Christmas cake is usually baked in the form of a log and belongs to the varieties of the roll, which is why the cut of the cake roughly resembles a saw cut of a tree trunk and its rings. The dough for such a cake is taken biscuit, and the finished delicacy is decorated with white powdered sugar, which in this case symbolizes snow, and small figures of mushrooms - they can be made from marzipan.


The shape of this cake originates from pagan traditions, when a log was supposed to be burned in the fireplace on the winter holiday of Yule, which fell around Christmas time. This symbolized the increase in the length of the day, and the arrival of the daylight season.

Savarin - Savarin

In appearance, the savarin resembles a large ring-shaped cake soaked in syrup. The cake can also be covered with jam, soaked in wine or rum, decorated with icing and stuffed with fruit, as well as other cooking variations.

This dessert was invented in comparison with others recently - in the 19th century, by the Julien brothers and was considered at that time the best type of confectionery dough. They named their creation in honor of the famous culinary critic, writer and gourmet - J. Brillat-Savorin.

Soufflé

Air tender soufflé is a dish for true gourmets. Its base is egg yolks, where various ingredients can be added, and then whipped whites. The main mixture is usually made with the addition of cottage cheese, chocolate or lemon - these are the components that give the souffle its exquisite taste.

And whipped proteins create air lightness. Soufflé can be not only a sweet dish, but also mushroom or meat if it is prepared on the basis of bechamel sauce. Many people like this dish, and according to legend, the French king Louis XI demanded soufflé for breakfast every morning.

Tarte Tatin - Tarte Tatin

The easiest way to describe this dessert is as a "pie inside out". For its preparation, apples are separately fried in oil with sugar before baking. As for the origin of the pie, there are two versions - according to one, when cooking, apples in caramel were put into the mold, but they forgot to put the dough and, as a result, it ended up on top. Someone claims that the confectioner simply dropped the finished cake, and then collected it as best she could.

Initially, this dessert appeared in the Tatin sisters' hotel, and then the recipe went to other restaurants, getting different variations along the way, when other fruits or even vegetables were used instead of the filling.

Shodo - Chaudeau

The name of this dessert means - warm water, it is made in a water bath. The composition includes yolks, grape wine and powdered sugar. All components are thoroughly whipped into foam until it hardens and compacts. It is important that shodo should not be brought to a boil.

Instead of wine, other alcoholic drinks can also be used, which significantly changes the taste of the dessert. The dish is considered festive, usually in France it was prepared by brides for a wedding and solemnly presented to their grooms.

eclair

Usually an eclair is an oblong sweet choux pastry cake with a creamy filling inside. On top, it can be decorated with sprinkles or icing. The creator of the eclair is called M. Karem, but the cake was mentioned before, in English-language literature of the late nineteenth century.

In Germany, eclairs have funny names such as love bone or hare's foot. And in translation from French, the word eclair itself means - lightning, flash, it is probably named so due to the fact that the dessert is prepared very quickly, practically, at lightning speed.

All these delicacies form the basis of French dessert cuisine. Every self-respecting gourmet should definitely try such sweets, it is simply impossible not to appreciate them, such desserts will bring real taste pleasure.

Updated: 12/29/2017

Each country is famous for its own national dish: borscht in Russia, pizza in Italy, bacon in the Czech Republic, paella in Spain. In addition to the main dishes, there are also dessert dishes, which are also completely different in different countries. Today we will tell you about the 10 most delicious sweet dishes in the world.

Dessert is a sweet dish served after the main (and not the main one), at the end of the meal. The term is borrowed from fr. dessert, from fr. desservir, which translates as "clear the table". Usually sweet (like cake or ice cream), but there are also savory fruit and/or nut desserts without added sugar/honey.

Gulab Jamun (India)

The main ingredients for this dish are flour, milk, some raisins and pistachios, and corn oil. The kneaded dough is divided into small balls, which will increase in size directly during cooking. Gulab Jamun is somewhat reminiscent of donuts, but instead of being sprinkled with powdered sugar, this dessert is dipped in a special sweet syrup. The taste of the syrup differs depending on which part of the country you are in. Some states prefer saffron, some citrus juice, and some rose water. The dessert dipped in syrup is usually left overnight so that the syrup can be completely absorbed into the treat. Gulab Jamun is served both cold and hot. This traditional Indian dessert is usually served on holidays, where it is eaten with pleasure under the roar of fireworks and music.

Chestnut Quintons or Cream Candies (Japan)

In all countries of the world, such sweets are more suitable for cinemas than for a festive feast. However, an exception can be made for Japanese cream candies, because no other sweets can be compared with the famous chestnut quintons in taste. The basis for this delicacy is chestnut. Sweet potatoes, sugar, vinegar and sweet sauce are added to it. Interestingly, chestnut varieties for making these quintons can only be found in Japan and South Korea.

Baklava (Türkiye)

This dessert, beloved by many, is mistakenly considered Greek, although it first appeared in Turkey. Many years ago, among the Greeks and Turks, it was customary to exchange culinary ideas and delights, which included baklava. For the manufacture of this dessert, a special filo dough is used, which is sometimes quite difficult to handle, due to the fact that it dries very quickly. Melted butter and syrup are poured onto numerous layers of dough, the main components of which are honey, sugar, lemon juice and orange water. Top dessert is decorated with pistachios or other nuts.

Pavlova Cake (Australia and New Zealand)

This light and airy dessert is very popular in Australia, New Zealand and England. It is almost impossible to buy a Pavlov cake in small local shops or nearby eateries. This dessert is served, as a rule, in specialized pastry shops and expensive restaurants. Pavlova cake is a real find for losing weight, because there are very few calories in it. This dessert is prepared from egg whites and sugar. On top of the cake is decorated with whipped cream and fresh fruits - strawberries, kiwi, raspberries, peaches.

Pudding "Castle" (England)

England is one of those countries that can rarely surprise with special delights in cooking. However, this dessert is an undoubted reason for pride among the British. Castle pudding is a warm delicious dessert, generously poured with strawberry sauce. A special highlight of this dish is topping - strawberry jam that flows down the sides of the pudding.

Fruit Salad (Central Africa)

There is nothing healthier and tastier than a fruit salad. Undoubted benefits for the body - this is one of the main advantages of this dessert. There is no single specific recipe for this delicacy in Central Africa, however, all cooking recipes include watermelon as an obligatory ingredient. Watermelon feeds the entire animal world of Central Africa, and is used in so many dishes not on the territory of this country.

Macaroons (China)

This cookie, of course, is quite common in all countries of the world, but it came to us from China. Many Americans, for example, often go to Chinese restaurants just for this favorite dessert. Sometimes macaroons are served as a compliment to the main courses - suckling pig, lobster and others. Many people confuse macaroons with the famous Chinese fortune cookies, but the taste of macaroons is far ahead of its rival. It is best to consume this dessert with milk.

Tiramisu (Italy)

Another name for this dessert is “Tuscan trifle”, and it was born in Siena, a city in northwestern Italy in the province of Tuscany. Tiramisu is a light and airy dessert, somewhat reminiscent of tapioca pudding. Prepared "Tuscan Trifle" of eggs, mascarpone cheese, ladyfingers, cream, brandy, sugar, rum and grated chocolate or cocoa.

Churros (Spain)

Churros are soft dough sticks made from wheat flour and many other ingredients. Today, churros are popular in every corner of the world, including Korean movie theaters and American baseball games. Typically sprinkled with cinnamon and sugar, churros are a treat on cold, rainy days.

Sopapiyas (USA)

Translated from Spanish, the name of this dessert means "sweet fried dough". Sopapiyas is a bright representative of a whole family of desserts - fried buns - which are very common in almost all parts of the United States. This dessert first appeared over 200 years ago in New Mexico. You can eat sopapiyas as an independent dish, or dipping them in honey, revealing the taste of this delicacy in a completely new way.