In honor of National Dessert Day, October 14, here are 12 international desserts served around the world.
TIRAMISU (ITALY) – Ladyfingers (finger-shaped sponge cakes) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. Photo courtesy of FoodNetwork.com.
RED BEAN BUN (JAPAN/CHINA) – A sweet bread filled with red bean paste that can be steamed baked or fried. Photo courtesy of CookWithNoBooks.com/Patrick Chow.
DESTAYE (ETHIOPIA) – Dough pastry shells filled with raisins, pistachios, almonds, coconut and cardamom, typically fried. Photo courtesy of Good.Food.Stories.com.
CHURROS (SPAIN) – Dough pressed through a shaped mold that is fried and then dusted with powdered sugar. Photo courtesy of FoodNetwork.com
PAVLOVA (AUSTRALIA) – A meringue (whipped egg whites and sugar) dessert with a crisp crust and soft, light interior. Usually topped with fruit and, sometimes, whipped cream. Photo courtesy of FoodNetwork.com.
MAPLE TAFFY (CANADA) – The boiled sap of a maple tree that is poured over snow to cool and then wound on a stick. Photo courtesy of ILoveMapleCa.com.
PO’E (TAHITI) – Frequently eaten as a dessert, although it can also be served along with other main dishes, Po’e is a pudding-like confection made from bananas, papaya, or mangoes and cooked with manioc and coconut cream. Photo courtesy of GirlCooksWorld.com.
STRUDEL (GERMANY) – A baked layered pastry containing a sweet fruit filling, often apple. Photo courtesy of TasteOfHome.com.
CHOCOLATE SOUFFLE (FRANCE) – A dessert made with egg yolks and beaten egg whites that is combined with other savory or sweet ingredients–often chocolate–and baked. Photo courtesy of DaysOfTheYear.com.
BABKA (POLAND) – A doubled and twisted length of yeast dough typically baked in a high loaf pan and filled with cinnamon and/or chocolate; usually topped with streusel. Photo courtesy of BlueRidgeBaker.com.
GULAB JAMUN (INDIA) – Milk solids kneaded into a dough, sometimes with flour added, shaped into small balls, deep-fried at a low temperature and soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron. Photo courtesy of CrumbsAndTales.com.
BAKLAVA (TURKEY) – Layers of filo (thin, flaky pastry) filled with chopped nuts sweetened and held together with syrup or honey. Photo courtesy of George Christidis.
