What Dessert Looks Like In 33 Countries Around the World


Many of us know

desserts to be

the last guilty

pleasure after a meal.

But did you know that

before the 17th

century in Europe,

what we know as desserts

were used to cleanse the

palate between courses?

In many parts of the world,

sugar was a rare and

expensive ingredient.

It wasn't until colonists

generated and expanded

the production of sugar

fields through slave labor

that the price of

sugar was lowered.

By the mid-17th century,

cookbooks dedicated to

desserts were published.

With many different textures,

colors, and flavors,

here are some of

the best desserts

that exist around the world.

This sweet treat

got its name

from the politician

Eduardo Gomes,

who ran for president

of Brazil in the 1940s.

Brigadeiros, which

were inspired

by Gomes' military

rank, brigadier,

quickly became a popular

treat sold by women

who supported

him at rallies.

He lost the election,

but the bite-sized

treat lives on.

It is made with

condensed milk, butter,

and cocoa powder and covered

with chocolate sprinkles.

In Nigeria, the act of

repeating a word twice

is deeply embedded

in the culture.

It is used for

clarity and emphasis.

Puff puff is

deep-fried dough

sprinkled with powdered

sugar in some cases,

and it can be served as both

an appetizer and a dessert,

savory or sweet.

When I first think of mochi,

I think of the

mochi ice cream

in boxes sold

at Trader Joe's,

but that's just the American

take on the famous dessert.

Mochi is actually a rice

cake made from mochigome.

This rice becomes

glutinous when boiled

and doughy when steamed.

Water and air

are huge factors

in the transformation

of mochigome

to the mochi dessert

that we know.

Water prevents the mochi

from being a sticky mess,

and air contributes

to the gooey stretch.

The word tembleque is

associated with

the Spanish word

temblar, which means

to jiggle or tremble.

This definitely represents the

consistency of this dessert.

A coconut pudding, or

custard if you wish,

templeque is a

holiday dessert

that has numerous variations

throughout Latin America.

But no matter where you

are, it is best eaten cold.

Legend has it

that chimney cakes

were invented by

women in Transylvania

during the Mongol

invasion in 1241.

In order to

convince the Mongols

that they would outlive

them during a stalemate,

the women of Transylvania

came up with a plan

that mixed flour with water

wrapped around

a wooden stick.

This gave the illusion of

large portions of bread,

but they were in fact

hollow on the inside.

Starving and disappointed,

the Mongols left,

and chimney cakes

went on to be popular

in both Romania and Hungary.

This next dessert

takes us here

to Little Cupcake

Bakeshop in New York,

home to one of my favorite

American desserts.

And, no, it is

not apple pie.

Many people wonder,

is red velvet cake

simply just chocolate

cake with red food dye?

And the answer

is: not exactly.

Though the dessert has

cocoa powder as one

of the ingredients,

it also calls for

vinegar and buttermilk.

The acidic flavors mixed with

the cream-cheese frosting

makes for a dessert that is

definitely not chocolate cake.

The red velvet cake stems

back to a marketing ploy

by an American

food-coloring company.

During the Great Depression,

in order to boost sales,

the Adams Extract company

added red food coloring

to velvet cake in

order to give it

the bright, distinct

color that we know today.

So as demand for the

dessert increased,

so did their revenue.

Banoffee pie is a

sweet combination

of bananas, toffee,

and whipped cream

on a thick

graham-cracker crust.

The word banoffee itself

is actually a portmanteau

from words banana

and toffee.

It was invented at a

restaurant in Sussex, England,

and became world-famous.

Yakgwa, meaning

\"medicinal confection,\"

got its name because

honey was known in Korea

as healthy medicine.

Yakgwa is a

deep-fried cookie

soaked in honey for

six to eight hours.

The history of this dessert

is tied to special occasions

like royal banquets

or Chuseok.

Though originally enjoyed

mostly by the upper class

because of the honey, it

is commonly eaten today

and still served

for Chuseok.

Soaked in a series

of three milks,

evaporated, condensed, and

heavy cream or whole milk,

this dessert is

incredibly simple

yet deliciously complex.

Although people are

not entirely sure

where the dessert

originated,

the main consensus

is Mexico.

It was Nestlé that took the

tres leches cake mainstream

by featuring the

recipe on cans

of evaporated, condensed,

and cream milk.

Despite the

marketing scheme,

tres leches developed its

own cultural significance

in families all

across Latin America.

Stroopwafel is a sweet,

caramellike filling

sandwiched between two

thin waffle cookies

and was invented in the

Dutch city of Gouda.

Gerard Kamphuisen, who is

credited as the inventor,

took leftover bread crumbs

and mixed them

with a thick syrup.

Warm up the caramel by

letting the stroopwafel

sit on a cup of coffee

or tea before consuming,

and you won't be sorry.

A Filipino word

meaning "mix-mix,"

halo-halo is a popular

dessert in the Philippines

made up of shaved

ice, condensed milk,

and fun sweet toppings

like fruit, jellies, beans,

ube ice cream,

or sweet custard.

This sweet treat

is derived from

the Japanese

dessert kakigori.

With the mix of Japanese

occupation before World War II

and the ice plant

built by Americans

in the Philippines in 1902,

it was only a matter of time

before Filipinos

redesigned the ice treat

to make what is known

today as halo-halo.

The origins of this

dessert are a bit murky,

with the Catalans saying

their crema Catalana

preceded France's

crème brûlée

as well as Britain saying its

trinity cream was the first.

However, thanks to chef

François Massialot,

France has the oldest

recipe in writing,

dating back to 1691.

Crème brûlée is a custard

topped with sugar that gets

torched to create a

caramelized,

hardened top layer.

Unlike crème brûlée, where

the curdling, or clumping,

of eggs in the custard

is the sign of a mishap,

baked custard welcomes the

slight cooking of the egg.

Instead of including only the

egg yolk, like most custards,

baked custard includes

the entire egg

and can be served warm or

cool, based on preference.

Did you know that

the correct way

to eat a Belgian waffle

is with your hands?

The Belgian waffle,

originally called

Brussels waffle,

is one of two types of waffles

that originated in Belgium.

Americans know

the Belgian waffle

as a delicious breakfast

food, but not many of us

are actually eating the

waffle as it was intended.

Belgian waffles are not to be

eaten with a knife and fork,

but rather with your hands.

And no syrup. Maybe fruit

or whipped cream at most.

Maurice Vermersch was the

one who changed the name

from Brussels

waffle to Belgian,

because Americans did not

know where Brussels was.

Partly influenced by

British colonial occupation,

this dessert actually

has health benefits.

Currants are high in fiber;

manganese, which helps

strengthen bones;

potassium; and copper,

which helps with metabolism.

Trinidadians eat

the rolls casually

as an afternoon snack

or sometimes breakfast.

This dessert actually

is not pudding at all.

Malva pudding, like

many other desserts,

has an unknown origin story.

Some say Dutch, while

others say South African.

Similar to toffee pudding,

its warm, spongy texture

coated in a warm cream sauce

is a recipe for

deliciousness.

And how can I forget the key

ingredient? The apricot jam.

The cake's name is

derived from the liquor

of the Black Forest

mountain region,

known as Schwarzwälder

Kirschwasser.

The liquor is distilled

from tart cherries.

Black Forest cake

was invented in 1915

by confectioner

Josef Keller.

Some people suggest that

the look of the cake

is a visual pun on the

traditional bollenhut

worn by the women

in the Black Forest.

As popular as this

dessert is in India,

according to food historian

and former chef Michael Krondl,

it's derived from a fritter

belonging to Central

Asian Turkic invaders.

Folklore in India

says that gulab jamun

was accidentally created

by a Persian priest

and presented to the

people as a royal dessert.

Although it shares

similarities

with the Arabic luqaimat,

a staple during Ramadan,

gulab jamun is unique

because it's covered

in a rose-water-scented

syrup.

As someone who took out

loans to pay for college,

the story of this next

dessert really hit home.

If you're searching

for an easy,

no-bake dessert option,

look no further.

The Nanaimo bar consists

of three layers.

The base is made up of wafer,

nuts, and coconut crumbs,

the middle is custard,

and the top layer is

chocolate ganache.

The bar is named

after the city

of Nanaimo in

southwest Canada.

The earliest recording

of the name "Nanaimo bar"

was in 1953.

Susan Mendelson

popularized the dessert

and commercialized

it in the 1970s

to help pay her tuition.

She then opened

up her own café,

The Lazy Gourmet,

selling the dessert.

Khao niaow ma muang

is most likely

to have originated

in northern Thailand.

This traditional Thai dessert

is made with glutinous rice,

coconut milk, a pinch of

salt, sugar, and mangoes

garnished with toasted sesame

seeds or split mung beans.

The best time to

eat this dessert

is in the peak mango

season in Thailand,

April through June.

Translated from Italian

as "pick me up,"

this espresso- and

alcohol-infused dessert

is sure to do a bit

of that and more.

Pastry chef Loli

Linguanotto was identified

as the creator in the '70s.

However, Italian food

writers discovered evidence

that the same ingredients

were first combined

and called "tirime su" by

chef Mario Cosolo in the '50s.

This, of course, sparked

much controversy,

but regardless, the

origin remains in Italy.

Baklava's origins

are still debatable.

Both Turkey and Greece claim

ownership of the dessert.

In Turkey, baklava

is traditionally made

with pistachios, walnuts,

almonds, or hazelnuts,

and in 2008, the

Turkish patent office

registered a certificate

for Antep baklava,

or baklava with pistachios.

And in Greece,

traditionally,

baklava is made

with 40 filo sheets

to represent the

40 days of Lent.

Similar to the

famous baklava,

galaktoboureko is filled

with semolina custard

and covered with

several layers of filo.

It's soaked in a syrup, making

it a sweet, light dessert

that can take the shape

of rolls or squares.

Either way, it's

undisputably delicious.

Giving up my sugar

addiction for Lent

was my go-to as a child.

But for Dominicans

who observe Lent

and/or have eaten

this as a child,

know that this dessert

will teleport you back

to your childhood.

Habichuelas con dulce

is a signature dish

in the Dominican

Republic during Lent.

Traditionally, the

treat is garnished

with galletas de leche,

or tiny round cookies

engraved with a cross.

It consists of

red kidney beans,

sweet potatoes, milk, cinnamon,

and sometimes raisins.

In the 18th century,

monks and nuns in Lisbon

had leftover yolk

after using egg whites

to stretch their clothing.

Legend has it that the monks

used this leftover yolk

to create delicious desserts

and potentially

sold these desserts

to help them in their times

of financial hardship.

This financial hardship

eventually led the monks

to selling their

recipe to a bakery

in the capitol of

Lisbon in the 1830s.

In its peak season,

this bakery today

makes up to 50,000

tarts a day.

Since the time

of the vikings,

skyr has remained

relatively unchanged.

Its recipe has been

passed down between women

from generation

to generation.

What separates skyr from other

yogurt is its consistency,

which is thick in

comparison to the yogurt

you may be used to eating

with fruit and granola.

Skyr comes in many different

flavors and has health benefits

that may make you want

to ditch your yogurt.

Sopa borracha, which

translates to drunk soup,

will not get you drunk,

nor is it a soup.

It is a delicious sponge cake

drenched in a liquid mixture

of boiled raisins and

prunes with cinnamon,

sugar, rum, sherry,

and lemon zest.

This is a festive dessert

and is served during

special occasions.

I don't think any dessert

has as much controversy

as the Australian lamington,

or is it the New

Zealand Wellington?

What started out as an April

Fool's joke by The Guardian

has sparked much

controversy over

whether this famous dessert

belongs to Australia

or New Zealand.

To clear speculation,

the sponge cake

covered in chocolate

and coated in coconut

shavings is Australian.

But the controversy over

whether jam should be included

may not get settled

anytime soon.

Syrniki, or fried

quark pancakes,

date back to Russian texts

from the 10th century.

Quark is a dairy

product that is created

by warming soured

milk until it curdles.

It is dried and crushed,

rolled in flour, and then fried

to create a crispy

exterior and soft interior.

Top it with sour

cream and fruit,

and you may just have

yourself a syrniki.

Picarones are a mix of

sweet potatoes and squash,

flour, and salt shaped and

fried with syrup on top.

Enslaved African cooks

who were brought to Peru

by the Spaniards created

this delicious treat

inspired by the

Spanish buñuelos.

Though the spelling,

pronunciation,

and exact recipe

of this dessert

changes throughout

the region,

kanafeh is

traditionally a favorite

amongst people in

the Middle East.

Think shredded phyllo

dough or semolina dough

with melted cheese,

cream, or nuts

topped with sweet

rose-water syrup.

This stacked dessert features

eight thin layers of dough

with dulce de leche

sandwiched between,

topped with whipped

Italian meringue.

This dessert gets its

name from alfajores,

Argentinian shortbreads

that the dessert resembles.

The three colorful

layers of che ba mau

are the yellow mung

beans, red beans,

and the green agar

jelly mixed with pandan,

which gives the

jelly a chewy taste

similar to a gummy bear.

Topped with crushed ice,

condensed milk,

and coconut milk,

this dessert is not as

sweet as you may think,

but it is refreshing

and perfect

for the hot days in Vietnam.

Though many of

these desserts

have unknown, dark, or

legend-like histories,

each place has really

made it its own.

Our memories associated

with these desserts

make each one unique to us.

So go and create a

new, exciting memory

by trying any one

of these desserts,

and let us know how it

was in the comments below.
Many of us know

desserts to be

the last guilty

pleasure after a meal.

But did you know that

before the 17th

century in Europe,

what we know as desserts

were used to cleanse the

palate between courses?

In many parts of the world,

sugar was a rare and

expensive ingredient.

It wasn't until colonists

generated and expanded

the production of sugar

fields through slave labor

that the price of

sugar was lowered.

By the mid-17th century,

cookbooks dedicated to

desserts were published.

With many different textures,

colors, and flavors,

here are some of

the best desserts

that exist around the world.

This sweet treat

got its name

from the politician

Eduardo Gomes,

who ran for president

of Brazil in the 1940s.

Brigadeiros, which

were inspired

by Gomes' military

rank, brigadier,

quickly became a popular

treat sold by women

who supported

him at rallies.

He lost the election,

but the bite-sized

treat lives on.

It is made with

condensed milk, butter,

and cocoa powder and covered

with chocolate sprinkles.

In Nigeria, the act of

repeating a word twice

is deeply embedded

in the culture.

It is used for

clarity and emphasis.

Puff puff is

deep-fried dough

sprinkled with powdered

sugar in some cases,

and it can be served as both

an appetizer and a dessert,

savory or sweet.

When I first think of mochi,

I think of the

mochi ice cream

in boxes sold

at Trader Joe's,

but that's just the American

take on the famous dessert.

Mochi is actually a rice

cake made from mochigome.

This rice becomes

glutinous when boiled

and doughy when steamed.

Water and air

are huge factors

in the transformation

of mochigome

to the mochi dessert

that we know.

Water prevents the mochi

from being a sticky mess,

and air contributes

to the gooey stretch.

The word tembleque is

associated with

the Spanish word

temblar, which means

to jiggle or tremble.

This definitely represents the

consistency of this dessert.

A coconut pudding, or

custard if you wish,

templeque is a

holiday dessert

that has numerous variations

throughout Latin America.

But no matter where you

are, it is best eaten cold.

Legend has it

that chimney cakes

were invented by

women in Transylvania

during the Mongol

invasion in 1241.

In order to

convince the Mongols

that they would outlive

them during a stalemate,

the women of Transylvania

came up with a plan

that mixed flour with water

wrapped around

a wooden stick.

This gave the illusion of

large portions of bread,

but they were in fact

hollow on the inside.

Starving and disappointed,

the Mongols left,

and chimney cakes

went on to be popular

in both Romania and Hungary.

This next dessert

takes us here

to Little Cupcake

Bakeshop in New York,

home to one of my favorite

American desserts.

And, no, it is

not apple pie.

Many people wonder,

is red velvet cake

simply just chocolate

cake with red food dye?

And the answer

is: not exactly.

Though the dessert has

cocoa powder as one

of the ingredients,

it also calls for

vinegar and buttermilk.

The acidic flavors mixed with

the cream-cheese frosting

makes for a dessert that is

definitely not chocolate cake.

The red velvet cake stems

back to a marketing ploy

by an American

food-coloring company.

During the Great Depression,

in order to boost sales,

the Adams Extract company

added red food coloring

to velvet cake in

order to give it

the bright, distinct

color that we know today.

So as demand for the

dessert increased,

so did their revenue.

Banoffee pie is a

sweet combination

of bananas, toffee,

and whipped cream

on a thick

graham-cracker crust.

The word banoffee itself

is actually a portmanteau

from words banana

and toffee.

It was invented at a

restaurant in Sussex, England,

and became world-famous.

Yakgwa, meaning

\"medicinal confection,\"

got its name because

honey was known in Korea

as healthy medicine.

Yakgwa is a

deep-fried cookie

soaked in honey for

six to eight hours.

The history of this dessert

is tied to special occasions

like royal banquets

or Chuseok.

Though originally enjoyed

mostly by the upper class

because of the honey, it

is commonly eaten today

and still served

for Chuseok.

Soaked in a series

of three milks,

evaporated, condensed, and

heavy cream or whole milk,

this dessert is

incredibly simple

yet deliciously complex.

Although people are

not entirely sure

where the dessert

originated,

the main consensus

is Mexico.

It was Nestlé that took the

tres leches cake mainstream

by featuring the

recipe on cans

of evaporated, condensed,

and cream milk.

Despite the

marketing scheme,

tres leches developed its

own cultural significance

in families all

across Latin America.

Stroopwafel is a sweet,

caramellike filling

sandwiched between two

thin waffle cookies

and was invented in the

Dutch city of Gouda.

Gerard Kamphuisen, who is

credited as the inventor,

took leftover bread crumbs

and mixed them

with a thick syrup.

Warm up the caramel by

letting the stroopwafel

sit on a cup of coffee

or tea before consuming,

and you won't be sorry.

A Filipino word

meaning "mix-mix,"

halo-halo is a popular

dessert in the Philippines

made up of shaved

ice, condensed milk,

and fun sweet toppings

like fruit, jellies, beans,

ube ice cream,

or sweet custard.

This sweet treat

is derived from

the Japanese

dessert kakigori.

With the mix of Japanese

occupation before World War II

and the ice plant

built by Americans

in the Philippines in 1902,

it was only a matter of time

before Filipinos

redesigned the ice treat

to make what is known

today as halo-halo.

The origins of this

dessert are a bit murky,

with the Catalans saying

their crema Catalana

preceded France's

crème brûlée

as well as Britain saying its

trinity cream was the first.

However, thanks to chef

François Massialot,

France has the oldest

recipe in writing,

dating back to 1691.

Crème brûlée is a custard

topped with sugar that gets

torched to create a

caramelized,

hardened top layer.

Unlike crème brûlée, where

the curdling, or clumping,

of eggs in the custard

is the sign of a mishap,

baked custard welcomes the

slight cooking of the egg.

Instead of including only the

egg yolk, like most custards,

baked custard includes

the entire egg

and can be served warm or

cool, based on preference.

Did you know that

the correct way

to eat a Belgian waffle

is with your hands?

The Belgian waffle,

originally called

Brussels waffle,

is one of two types of waffles

that originated in Belgium.

Americans know

the Belgian waffle

as a delicious breakfast

food, but not many of us

are actually eating the

waffle as it was intended.

Belgian waffles are not to be

eaten with a knife and fork,

but rather with your hands.

And no syrup. Maybe fruit

or whipped cream at most.

Maurice Vermersch was the

one who changed the name

from Brussels

waffle to Belgian,

because Americans did not

know where Brussels was.

Partly influenced by

British colonial occupation,

this dessert actually

has health benefits.

Currants are high in fiber;

manganese, which helps

strengthen bones;

potassium; and copper,

which helps with metabolism.

Trinidadians eat

the rolls casually

as an afternoon snack

or sometimes breakfast.

This dessert actually

is not pudding at all.

Malva pudding, like

many other desserts,

has an unknown origin story.

Some say Dutch, while

others say South African.

Similar to toffee pudding,

its warm, spongy texture

coated in a warm cream sauce

is a recipe for

deliciousness.

And how can I forget the key

ingredient? The apricot jam.

The cake's name is

derived from the liquor

of the Black Forest

mountain region,

known as Schwarzwälder

Kirschwasser.

The liquor is distilled

from tart cherries.

Black Forest cake

was invented in 1915

by confectioner

Josef Keller.

Some people suggest that

the look of the cake

is a visual pun on the

traditional bollenhut

worn by the women

in the Black Forest.

As popular as this

dessert is in India,

according to food historian

and former chef Michael Krondl,

it's derived from a fritter

belonging to Central

Asian Turkic invaders.

Folklore in India

says that gulab jamun

was accidentally created

by a Persian priest

and presented to the

people as a royal dessert.

Although it shares

similarities

with the Arabic luqaimat,

a staple during Ramadan,

gulab jamun is unique

because it's covered

in a rose-water-scented

syrup.

As someone who took out

loans to pay for college,

the story of this next

dessert really hit home.

If you're searching

for an easy,

no-bake dessert option,

look no further.

The Nanaimo bar consists

of three layers.

The base is made up of wafer,

nuts, and coconut crumbs,

the middle is custard,

and the top layer is

chocolate ganache.

The bar is named

after the city

of Nanaimo in

southwest Canada.

The earliest recording

of the name "Nanaimo bar"

was in 1953.

Susan Mendelson

popularized the dessert

and commercialized

it in the 1970s

to help pay her tuition.

She then opened

up her own café,

The Lazy Gourmet,

selling the dessert.

Khao niaow ma muang

is most likely

to have originated

in northern Thailand.

This traditional Thai dessert

is made with glutinous rice,

coconut milk, a pinch of

salt, sugar, and mangoes

garnished with toasted sesame

seeds or split mung beans.

The best time to

eat this dessert

is in the peak mango

season in Thailand,

April through June.

Translated from Italian

as "pick me up,"

this espresso- and

alcohol-infused dessert

is sure to do a bit

of that and more.

Pastry chef Loli

Linguanotto was identified

as the creator in the '70s.

However, Italian food

writers discovered evidence

that the same ingredients

were first combined

and called "tirime su" by

chef Mario Cosolo in the '50s.

This, of course, sparked

much controversy,

but regardless, the

origin remains in Italy.

Baklava's origins

are still debatable.

Both Turkey and Greece claim

ownership of the dessert.

In Turkey, baklava

is traditionally made

with pistachios, walnuts,

almonds, or hazelnuts,

and in 2008, the

Turkish patent office

registered a certificate

for Antep baklava,

or baklava with pistachios.

And in Greece,

traditionally,

baklava is made

with 40 filo sheets

to represent the

40 days of Lent.

Similar to the

famous baklava,

galaktoboureko is filled

with semolina custard

and covered with

several layers of filo.

It's soaked in a syrup, making

it a sweet, light dessert

that can take the shape

of rolls or squares.

Either way, it's

undisputably delicious.

Giving up my sugar

addiction for Lent

was my go-to as a child.

But for Dominicans

who observe Lent

and/or have eaten

this as a child,

know that this dessert

will teleport you back

to your childhood.

Habichuelas con dulce

is a signature dish

in the Dominican

Republic during Lent.

Traditionally, the

treat is garnished

with galletas de leche,

or tiny round cookies

engraved with a cross.

It consists of

red kidney beans,

sweet potatoes, milk, cinnamon,

and sometimes raisins.

In the 18th century,

monks and nuns in Lisbon

had leftover yolk

after using egg whites

to stretch their clothing.

Legend has it that the monks

used this leftover yolk

to create delicious desserts

and potentially

sold these desserts

to help them in their times

of financial hardship.

This financial hardship

eventually led the monks

to selling their

recipe to a bakery

in the capitol of

Lisbon in the 1830s.

In its peak season,

this bakery today

makes up to 50,000

tarts a day.

Since the time

of the vikings,

skyr has remained

relatively unchanged.

Its recipe has been

passed down between women

from generation

to generation.

What separates skyr from other

yogurt is its consistency,

which is thick in

comparison to the yogurt

you may be used to eating

with fruit and granola.

Skyr comes in many different

flavors and has health benefits

that may make you want

to ditch your yogurt.

Sopa borracha, which

translates to drunk soup,

will not get you drunk,

nor is it a soup.

It is a delicious sponge cake

drenched in a liquid mixture

of boiled raisins and

prunes with cinnamon,

sugar, rum, sherry,

and lemon zest.

This is a festive dessert

and is served during

special occasions.

I don't think any dessert

has as much controversy

as the Australian lamington,

or is it the New

Zealand Wellington?

What started out as an April

Fool's joke by The Guardian

has sparked much

controversy over

whether this famous dessert

belongs to Australia

or New Zealand.

To clear speculation,

the sponge cake

covered in chocolate

and coated in coconut

shavings is Australian.

But the controversy over

whether jam should be included

may not get settled

anytime soon.

Syrniki, or fried

quark pancakes,

date back to Russian texts

from the 10th century.

Quark is a dairy

product that is created

by warming soured

milk until it curdles.

It is dried and crushed,

rolled in flour, and then fried

to create a crispy

exterior and soft interior.

Top it with sour

cream and fruit,

and you may just have

yourself a syrniki.

Picarones are a mix of

sweet potatoes and squash,

flour, and salt shaped and

fried with syrup on top.

Enslaved African cooks

who were brought to Peru

by the Spaniards created

this delicious treat

inspired by the

Spanish buñuelos.

Though the spelling,

pronunciation,

and exact recipe

of this dessert

changes throughout

the region,

kanafeh is

traditionally a favorite

amongst people in

the Middle East.

Think shredded phyllo

dough or semolina dough

with melted cheese,

cream, or nuts

topped with sweet

rose-water syrup.

This stacked dessert features

eight thin layers of dough

with dulce de leche

sandwiched between,

topped with whipped

Italian meringue.

This dessert gets its

name from alfajores,

Argentinian shortbreads

that the dessert resembles.

The three colorful

layers of che ba mau

are the yellow mung

beans, red beans,

and the green agar

jelly mixed with pandan,

which gives the

jelly a chewy taste

similar to a gummy bear.

Topped with crushed ice,

condensed milk,

and coconut milk,

this dessert is not as

sweet as you may think,

but it is refreshing

and perfect

for the hot days in Vietnam.

Though many of

these desserts

have unknown, dark, or

legend-like histories,

each place has really

made it its own.

Our memories associated

with these desserts

make each one unique to us.

So go and create a

new, exciting memory

by trying any one

of these desserts,

and let us know how it

was in the comments below.

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