The Moscow Times notes, however, that medvoik is not endemic to Russia originally but became popular during the Soviet era; the recipe first hit Soviet cookbooks in the s. Mochi is more than just the plush ice cream treats sold in the Trader Joe's freezer section.

Mochi is made by pounding glutenous rice into a fine powder into a soft paste. The paste is then wrapped around fillings like fresh strawberries, sliced bananas, mandarins, sweet custard, or red bean paste to make dessert mochi. The mochi is then served with green, herbal, or fruit tea.

StudyBreaks notes that mochi is an important part of the Japanese New Year celebration, as well as a religious offering for individuals practicing the Shinto religion. Flan is a popular dessert in Spain, as well as the countries that the Spanish have colonized or invaded across history.

Spanish-style flan, otherwise known as caramel flan, has a creamy and custard base with a layer of sweet and bitter caramel on top. This type of flan is gelatinous, so it holds its shape after being removed from the mold and eaten with a spoon.

In Spain, flan is often eaten on Christmas Eve Noche Buena or to commemorate special occasions. There might not be a more recognizable Chinese dessert than an egg tart, otherwise known as daan tat. These palm-sized desserts may look like the Portuguese egg tart, but they do not share any of the same lineages.

However, the daan tat was inspired by British tarts frequently found in the southern Chinese port city of Guangzhou. Since custard was uncommon in the Chinese culinary experience, the Chinese bakers used egg, sugar, and milk. The shortcrust pastry crust was also modified to include widely available pork lard instead of butter.

This gives the Cantonese-style tart a more flakey crust than other global variations of the dish. As the phrase goes, "there's nothing more American than apple pie. According to The Culture Trip , American apple pie was first mentioned in written form in 's "America in So Many Words: Words that have Shaped America.

While Britain may not have a "national dessert" per se, it does claim banoffee pie as one of its national favorites. According to Buddy Mantra , the word "banoffee" is a blend of "banana" and "toffee" — two of the dessert's main ingredients. Banoffee pie must contain a few ingredients to be considered banoffee pie, including a buttery base, sliced banana, whipped cream, a caramel or toffee layer, and occasionally ingredients like coffee or chocolate.

Though it's commonly thought to be named after the eponymous region in Germany, the Black Forest cake actually gets its name from the Schwarzwalder kirschwasser traditionally used to soak the cake sponge with.

Per regulations by the European Union, if a Black Forest cake does not contain this sour cherry brandy which is otherwise shortened to "cherry kirsh" , it cannot be considered a proper Black Forest cake.

Germans commonly enjoy their Black Forest cake with layers of cream and buttercream, along with the traditional decadent chocolate cake and sweet cherries. Om ali or umm ali is the national dish of Egypt.

It resembles bread pudding but has a flakier texture because of the addition of puff pastry crust rather than conventional bread. The custard for the pudding is made with coconut, sugar, condensed milk, raisins pistachios, and almond flakes via Times of India.

The bread pudding is also flavored with aromatics like rosewater and orange blossom. Some recipes will garnish the om ali with crème fraîche as well via Amuse.

Om ali has remained one of the most popular dishes in Egypt eaten hot or cold. Baklava is a popular dessert dish across the Mediterranean and the Middle East. According to Great British Chefs , Baklava's origins trace back to the Ottoman Empire — which included present-day Turkey.

Turkey is one of the most prominent consumers of this phyllo pastry dessert, which can be made with layers of chopped walnuts or pistachios, sugar syrup, and occasionally a semolina cream called kaymak via Safir Bakery. Baklava can come in numerous shapes and sizes including triangular carrot slices or pistachio wraps rolled into cigar-sized rolls.

The Delanuay notes that apfelstrudel's prominence in the country's cafes, hearts, and stomachs makes it one of the national dishes of Austria. To make a traditional Viennese apfelstrudel, complete with the pastry's swirled pattern, a layer of filling must be spread between thin layers of unleavened dough.

The word "strudel" is derived from the German word for "whirlpool. Apfelstrudel is often served with coffee, tea, or occasionally champagne for special occasions.

According to The Better India , the beloved jalebi sweet's origin was not in India, but in neighboring Persia. The jalebi is a descendant of zulbiya, a Persian dish made with an asymmetrical curl along with a garnish of honey and rosewater. Jalebi, in comparison, comes in circular shapes and is covered with a syrupy sugar coating.

The base flour of this fried treat is a blend of wheat flour and gram chickpea flour spiced with cardamom and saffron. The dough also has a slight tang from the use of yogurt and baking soda.

Once the batter is fermented, it is fried in hot oil and tossed in the syrup. Brevas con arequipe is a traditional dessert served in Colombia. Lulo Colombia notes that these figs stuffed with dulce de leche, a caramel spread, are common in the Andes region of the country.

You may also find dulce de brevas or "higos" , which are figs covered in sweet sugar syrup made with panela — unrefined cane sugar. While there are other variations of this fig dessert in Latin America, Colombian dulce de brevas is unique in that it is served with a side of white cheese like queso fresco.

It's a little sweet, a little savory, and all the more decadent. Not all waffles are created equal, especially where the Brussels waffle is concerned. Brussels waffles are one of the most popular treats in Belgium. As a descendant of the Belgian waffle, the Brussels waffle is also made from a yeasted batter cooked on a hot iron.

But the Brussels waffle is usually square compared to the circular Belgian waffle. The Brussels waffle also features deep pockets for syrup, chocolate sauce, or powdered sugar. Thailand's national dessert is unequivocally mango sticky rice.

Thai sticky rice is often eaten after a meal in Thailand and resembles the same consistency as rice pudding. To make Thai mango sticky rice , short-grain rice is cooked with coconut milk, sugar, cinnamon, and salt until it becomes soft and sticky.

Then, the rice is topped with fresh mango and occasionally herbs like mint. Some traditional preparations of Thai sticky rice also add a garnish of crispy mung beans via Lifestyle Asia. Have you ever heard of Canadian Nanaimo bars?

It is believed that these treats were created in and named after the British Columbian city of Nanaimo. The first recipe appeared in a cookbook, according to British Columbia Magazine , and has since remained one of Canada's most beloved desserts.

The Nanaimo bar is made with a base of graham crackers and coconut, custard, and a layer of chocolate on top. While there may be some variations on the exact proportions of the layers, many home bakers stick to a thick layer of custard sandwiched between the two other layers.

You can find these bars in cafes, restaurants, and homes across the country. Swedish kladdkaka is like a cross between a brownie and a molten chocolate cake. According to The Chopping Block , Kladdkaka is fudgy because it is made with a lot of melted butter.

However, the cake itself is quite thin and must be slightly underbaked to maintain the plush, fudge texture it is known for. Kladdkaka is exclusively found in Sweden — except for furniture giant IKEA, which sells the cake in most of its cafes around the globe.

Semolina is a common ingredient in many dishes in the Middle East, so it's no surprise that Jordan's most famous dessert also contains semolina. Classic Sour Cherry Pie. Double Carrot Cake.

Energy Bliss Balls. Haskap Crumble Squares. Honey Pumpkin Spice Granola Bites. Impossible Pie. Maple Bacon Texas Butter. Saskatoon Berry Butter Tarts. Saskatoon Berry Cheesecake. Saskatoon Berry Crisp. Saskatoon Berry Pie. Saskatoon Berry Platz. Saskatoon Berry Spelt Scones. Saskatoon Berry Spread Sandwich Cookies.

Saskatoon Berry Syrup Mousse. Seabuckthorn and Basil Cream Scones. Seabuckthorn Chocolate Cake. Sour Cherry Cookies with White Chocolate Drizzle.

Sour Cherry Dessert. Tu-Bees Honey Icing.

Our family-run shop is the first authentic Thai dessert shop in Toronto. Offering Luk Choup, Curry Puffs, Mango Sticky Rice, Tagoe Artisan - Chocolate Chunks Cookies, Gram, $ · Bake Shop - Almond Topped Vanilla Cream Slices, 2 Each, $ · Bake Shop - Apple Fritter- 4 Each, Gram Take a look at the 50 best desserts around the world – from cherry pie in the United States and kulfi in India to lemon tarts in France and flan in Latin

Deals on traditional ethnic desserts - FUSION/ETHNIC FOOD · BLOWOUT SALE · Gifts · SEASONAL · GIFT BASKETS · CORPORATE GIFTS Classic Sour Cherry Pie · Double Carrot Cake · Energy Bliss Balls Our family-run shop is the first authentic Thai dessert shop in Toronto. Offering Luk Choup, Curry Puffs, Mango Sticky Rice, Tagoe Artisan - Chocolate Chunks Cookies, Gram, $ · Bake Shop - Almond Topped Vanilla Cream Slices, 2 Each, $ · Bake Shop - Apple Fritter- 4 Each, Gram Take a look at the 50 best desserts around the world – from cherry pie in the United States and kulfi in India to lemon tarts in France and flan in Latin

The rice itself is often subtly colored with green tea powder or other food dyes. Read: Japan Food Guide. A sweet egg custard, covered with a film of bitter dark caramel, makes the flan. Also well known under its French name of crème caramel, it came to Mexico from Spain, and has now spread throughout Latin America to become a distinctive regional dish.

Many American desserts originated in Europe, and cheesecake has German and even Ancient Greek roots. With a taste similar to caramel, dulce de leche is made by gently cooking milk until it becomes a smooth paste.

Where it really comes into its own is as a dessert. Italians brought gelato to Argentina , but the locals made it their own with a dulce de leche sauce or flavoring.

Take some sponge cake, cover it with chocolate sauce, and roll it in desiccated coconut. However, his French-born chef, Armand Galland, was the actual inventor of this cake, which is popular for afternoon tea.

Claimed by both Malaysia and Indonesia, cendol is a type of sorbet made of shaved ice with coconut milk. This base is then flavored with palm sugar syrup, adding a caramel taste.

Rice-flour jelly worms, given a luminous green color by vitamin-rich pandan screwpine juice, make a colorful topping. In Singapore, sweetened red beans are also added, and there are other interesting local variations in Thailand, Myanmar and Vietnam.

A lemon tart see above made with limes is the basic Key lime pie found in Key West. Legend has it that Florida sailors make it to protect themselves from scurvy. Key limes are a smaller, hybrid version of the more common Persian lime, and were brought to Florida by the Spanish.

The dish is spreading throughout Southeast Asia—partly because its colorful looks are very Instagram friendly. Tempted by this list of the best desserts in the world to taste them all for yourself?

Then look through our cruise itineraries to find a vacation that will whet your appetite. Kieran is a freelance travel writer who has lived and worked in 12 different countries, on every continent except Antarctica.

He now spends his time between Kerry, Ireland, and Granada, Spain, while writing for newspapers and websites worldwide. Destinations 25 Best Desserts in the World By Kieran Meeke Last updated: November 8th, Share: Facebook Twitter Pinterest Email.

Facebook Twitter Pinterest Email Find a Cruise. Mango Sticky Rice, Thailand Mango sticky rice. Tres leches cake. Tarte au citron. Pasteis de nata. Sticky toffee pudding.

Tarte tatin. Crème brûlée. Rum cake. Tortuga Caribbean Rum Cake. Gulab jamun. Caribbean Puddings. Pennsylvania Dutch Desserts. Chinese Desserts. Polish Desserts. Dutch Desserts. Russian Desserts.

British Desserts. Scottish Desserts. French Desserts. South African Desserts. Scandinavian Desserts. Spanish Desserts. North Indian Desserts. German Desserts. Irish Desserts. Swiss Desserts.

Italian Desserts. Greek Desserts. Austrian Desserts. Austrian Kaiserschmarrn. I look forward to each issue. First Name. But fear not; our collection of French dessert recipes is meant to inspire and guide you through to their delicious ends.

From classic macarons to delicate crêpes and creamy custards , here are dozens of incredible French desserts to try.

These are among the simplest classic French macarons, made with only sugar, almond flour, egg whites, red food coloring — and a filling of raspberry jam.

The jam is the star of the show, so be sure to purchase the finest seedless raspberry jam you can find. This tart is a favorite dessert at Jacques Pépin's house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots, or apples.

The dough is buttery, flaky, and very forgiving. It comes together in 10 seconds in a food processor. This is Jacques Torres' recipe for sablés, a classic French butter cookie with a sandy, crumbly texture sablé means "sandy" — though this fabulously dense version is actually more like shortbread.

In France, pâtes de fruits are sold in high-end pâtisseries or pastry shops. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting.

Table sugar also works, as long as the jellies are rolled in it just before serving. At Christmas, pastry chef Elizabeth Katz likes to create a tower of fluffy, chocolate-covered cream puffs.

The dessert harkens back to her time as a pastry chef in the French kitchen at New York City's Daniel, where a croquembouche a pyramid of custard-filled profiteroles draped in caramel and wrapped in spun sugar was de rigueur at holiday dinners.

French chef François Payard layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients. For this classic French dessert, vintner Alix de Montille swaps in raspberries for the traditional cherries. You can, of course, make it with sweet cherries if you'd like; apricots and plums would also work.

While restaurants traditionally make the buttery orange-flavored sauce for this famous dessert tableside from start to finish, chef Jacques Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming.

To make these individual soufflés sturdy, chef and vintner Maria Helm Sinskey uses choux pastry mixed with airy meringue and ricotta.

While the inside is nicely custardy, the edges and sides are deliciously crisp. The soufflés, which have a lovely, not-too-sweet lemon flavor, can be served hot, warm, or cool, when they become like mini citrus cakes. Instead of apple pie, chef Shawn McClain ends his Thanksgivings with this stunning tarte Tatin.

Because the recipe calls for store-bought puff pastry, it's quite easy to prepare. Orange is the classic choice with chocolate, but candied grapefruit peel has a little bitterness that's also enjoyable. Chef Jacques Pépin prefers using a deep, strong dark chocolate with about 70 percent cocoa — the richer the better.

Jing Tio, owner of culinary boutique Le Sanctuaire, likes to end dinner parties with rare fermented Chinese p'uerh tea and pistachio financiers, the absurdly easy-to-make buttery French cakes.

The batter is made with ground almonds; vibrant green pistachios decorate the cake tops. Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City.

His updated version combines little lime meringue kisses with basil ice cream and sweet mango sorbet.

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