1. TIRAMISU (Italy)
Tiramisu is made from eggs, mascarpone cheese, ladyfingers, cream, liquor brandy, marsala, a little sugar, some rum, shaved chocholate or cocoa. Mascarpone is a triple-crème cheese. This is the antitheses of the heavy American pie; this dessert is light,
similar to light tapioca pudding. Even lighter, more like whipped
cream. his dessert is like tasting a bit of heaven, a dessert that floats: it
does not drape around one’s tongue. It just hovers through one’s system.
The slight taste of some liquor.
2. SYRNIKI (Rusia)
Syrniki are made from creamy quark, mixed with flour, eggs, and sugar, sometimes adding vanilla extract. The soft mixture is shaped into cakes, which are fried, generally in vegetable oil. The outside becomes crisp, and the centre is warm and creamy. They are sweet and served for breakfast or dessert. Their simplicity has made them very popular in Eastern Europe.
3. GULAB JUMAN (India)
Gulab Juman are bite-sized treats of fried dough, spiced with cardamom
and drenched in a sticky, sinfully-sweet syrup. With its golden hue and
alluring glisten, this dessert is likely to make a statement at any
candy spread.
4. MELKTERT (South Africa)
Milk Tart in Afrikaans, Melktert is a sweet pastry crust filled with milk, flour, sugar and eggs. And once whipped up in the correct consistency, the filling is nothing short of a dream… Melktert receives its name from the strong milky taste that it gets, thanks to a high ratio of milk is to eggs. The light texture of the tart makes it extremely delectable.
5. BAKLAVA (Turkey)
This ambrosial dessert is now linked to Greece and Greek food settings, but it was first concocted in the Ottoman Empire inside Turkey. During this period, the Greeks and the Turks shared foods and ideas, including, but not limited to, this spectacular dessert known as Baklava. Kitchens should be kept humid and the cook needs to be prepared because Phyllo dough is used in the recipe. It can be tricky to manipulate: it is fine and dries very quickly. Honey, sugar, lemon juice, and orange water are used to make a syrup, which is poured over layers of phyllo dough and melted butter. Nuts are placed on top, usually pistachios, and the result is a thick but savory dessert.
6. APPLE PIE ( USA )
An apple pie is a fruit pie in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips.
7. PAVLOVA (Australia & New Zealand)
This is a dessert preference in Australia, New Zealand and England. England takes a backseat here since it seems to be enjoyed a little more in the southern hemisphere. There is not any one kind of pavlova and it is not something sold on the street corner or in a convenience store. It is found in prestigious restaurants and some cake stores are known to carry this sweet delight. It is made from egg whites and sugar and, when cooked by someone who knows what they are doing in the kitchen (not me), the outside of the meringue shell will be crunchy. Whipped cream envelopes this dessert while the inside has a marshmallow like texture. It is served with any of these luscious fruits: strawberry, kiwi, raspberry or peach.
4. MELKTERT (South Africa)
Milk Tart in Afrikaans, Melktert is a sweet pastry crust filled with milk, flour, sugar and eggs. And once whipped up in the correct consistency, the filling is nothing short of a dream… Melktert receives its name from the strong milky taste that it gets, thanks to a high ratio of milk is to eggs. The light texture of the tart makes it extremely delectable.
5. BAKLAVA (Turkey)
This ambrosial dessert is now linked to Greece and Greek food settings, but it was first concocted in the Ottoman Empire inside Turkey. During this period, the Greeks and the Turks shared foods and ideas, including, but not limited to, this spectacular dessert known as Baklava. Kitchens should be kept humid and the cook needs to be prepared because Phyllo dough is used in the recipe. It can be tricky to manipulate: it is fine and dries very quickly. Honey, sugar, lemon juice, and orange water are used to make a syrup, which is poured over layers of phyllo dough and melted butter. Nuts are placed on top, usually pistachios, and the result is a thick but savory dessert.
6. APPLE PIE ( USA )
An apple pie is a fruit pie in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips.
7. PAVLOVA (Australia & New Zealand)
This is a dessert preference in Australia, New Zealand and England. England takes a backseat here since it seems to be enjoyed a little more in the southern hemisphere. There is not any one kind of pavlova and it is not something sold on the street corner or in a convenience store. It is found in prestigious restaurants and some cake stores are known to carry this sweet delight. It is made from egg whites and sugar and, when cooked by someone who knows what they are doing in the kitchen (not me), the outside of the meringue shell will be crunchy. Whipped cream envelopes this dessert while the inside has a marshmallow like texture. It is served with any of these luscious fruits: strawberry, kiwi, raspberry or peach.
Top 7 dessert around the world
