If you decide to completely forget about calories or just sit down with a cup of your favorite cappuccino and dream of a piece of sweet happiness, try one of these unusual desserts.

1. Almond plum cake

Ingredients:
Non-stick vegetable oil; 1/2 cup whole almonds one and a half cups of baking flour; 1 teaspoon baking powder ¼ teaspoon sea ​​salt; 2 slices unsalted butter 1 cup + 4 teaspoons of sugar 2 eggs; 1 teaspoon vanilla extract ½ teaspoon almond extract; 8 medium plums, pitted, cut into thin slices; ¾ teaspoon ground cinnamon; a baking dish for muffins; baking paper; food processor; electric mixer.

Recipe:
Preheat oven to 180 degrees. Lubricate vegetable oil a baking dish for muffins. Line the baking sheet with baking paper. Chop the almonds. Place it in a bowl, whisk with flour, baking powder and salt. Use a mixer to beat the butter in a separate bowl. Add a cup of sugar. Beat well with a mixer. Add eggs, one at a time, whisking after each addition. Add vanilla and almond extract, then flour. Pour the mixture into a mold. Place the plums on top of the mixture, pulp side down, close together. In a small bowl, combine cinnamon and 4 teaspoons of sugar. Sprinkle the mixture over the plums. Bake the muffin for about 50 minutes.

2. Tangerine granite with vanilla

Ingredients:
¾ a cup of whipping cream, 1 teaspoon of vanilla extract; 2 teaspoons + 2/3 cups sugar, 3 cups tangerine juice.

Recipe:
Add vanilla extract and 2 teaspoons of sugar to the cream. Cover the bowl with cling film and refrigerate overnight. Mix juice and 2/3 cup sugar in metal form... Beat until sugar is completely dissolved. Place the mixture in the freezer for 1 hour. Shake well, cover and freeze overnight. Place 2 teaspoons of the cream mixture in each of 6 servings. Make balls from the juice mixture. Put granite on top of the cream.

3. Wine sorbet

Ingredients:
½ cup water, ½ cup sugar, ¾ cup riesling, ¾ cup white grape juice, 1/3 cup lemon juice, ice cube tray.

Recipe:
Bring water, sugar and wine to a boil. Then reduce heat to about 5 minutes. Chill the mixture and add the grape and lemon juice... Pour into ice cube trays and freeze. After defrosting, grind in food processor... Serve with grapes, black currants and mint.

4. Blueberry cheesecake in bars

Ingredients:
400 BC cream cheese, 2 eggs, ¾ cups sugar, 1 teaspoon vanilla, ¾ cups blueberry or other berry jam. Sponge cake: ¾ cup unsalted butter, 2 cups baking flour, ½ cup brown sugar.½ teaspoon salt.

Recipe:
Basis: preheat the oven to 180 ° C. Cut the butter into small pieces. Combine all ingredients in a food processor until small lumps are formed. Using a spatula, spread the mixture on a baking sheet, leveling it over the entire surface. Bake the biscuit until golden brown (about 20 minutes). Bars: Preheat oven to 180 ° C. Whisk the cream cheese until smooth. Pour eggs, sugar and vanilla into it. Spread the jam evenly over the hot biscuit and top with the cream cheese mixture. Bake for about half an hour. Chill completely and cut into bars.

5. Berry tiramisu

Ingredients:
1 kg. strawberries, 1 kg. raspberries, 1 kg. black currant, 1 kg. blueberries, 2 packs of biscuit, 400 g. mascarpone, 2 cups of cream, 2 cups of chambord liqueur, ½ cup of powdered sugar.

Recipe:
Prepare the berries by removing the seeds from them. Leave a few of each berry to decorate the top. Add ¾ cup of liquor to the berries and set aside. In a separate bowl, combine the mascarpone, 1 cup cream, and ¼ cup powdered sugar. Whisk until smooth. Pour the remaining liquor into a shallow bowl. Gently place the sponge cake in the liquor, then remove and place the sponge cake on a serving platter. Top the biscuit with some mascarpone. Add a layer berry mixture on top of the cheese. Repeat layer of cheese and berries until all ingredients are used. Whisk in remaining cream and icing sugar. Pour over the layers of fruit, mascarpone and biscuit. Decorate the tiramisu with berries. Chill for an hour before serving.

6. Stewed pear with raspberry puree and whipped cream

Ingredients:
2 pears, sugar, icing sugar, lemon, water, cardamom, raspberry, cream, vanilla essence / extract.

Recipe:
Peel the pears, core and add lemon juice. Add 200g sugar, cardamom and lemon peel to ¾ a small saucepan of water. Cook for about half an hour, until the pears are tender (but not overly soft). Mix raspberries with 500 g of sugar in a blender. Whisk in the cream, icing sugar and vanilla extract. Decorate the pear with this mixture.

7. Figs in port, stuffed with almonds and chocolate

Ingredients:
50 g blanched almonds, 20 whole almonds, 50 g semi-sweet chocolate pieces, 10 large dried figs(2 hours soaked in port).

Recipe:
Preheat oven to 180 C0. Place blanched and whole almonds on a baking sheet and bake for 8 to 10 minutes, until browned and flavorful. Remove the baking sheet from the oven and set aside to cool. Separate the whole almonds from the blanched almonds. Whole almonds will be used as a decoration. Grind the chocolate and toasted blanched almonds in a food processor. Core the figs and open each fig so that there is a round space inside and the entire top is completely open. Use a small spoon to fill each fig with the almond-chocolate mixture and place the top up on a baking sheet. Bake for 5 minutes (try not to overbake so the figs don't get hard and dry). After removing the figs, place two whole almonds on top as a decoration. Serve warm.

8. Rice pudding

Ingredients:
¼ cups of washed and dried oblong rice, 4-5 cups of milk, minced cardamom seeds (2-3 pcs), 2 teaspoons of blanched almonds, a handful of saffron soaked in hot milk, 1 teaspoon of chopped pistachios, 1 teaspoon of raisins, 2 -3 teaspoons of sugar.

Recipe:
Bring rice, milk and cardamom to a boil. Simmer until rice is tender. Add almonds, pistachios, saffron and raisins and simmer for 3-4 minutes. Add sugar. Stir until completely dissolved. Turn off the fire. Serve warm or chilled.

9. Baklava

Ingredients:
Syrup: 2 cups sugar, 2/3 cups water, 1 lemon, 1 orange, one and a half cinnamon sticks, 2/3 cup honey. Baklava: 3 and ¼ cups of whole almonds, 2 and 1/3 cups walnuts, 1 and ¼ cups sugar, 1 teaspoon cinnamon, 2 teaspoons freshly ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon of salt, 3 chunks of unsalted butter, 1 pack of filo dough.

Recipe:
Syrup: Mix sugar and water. Squeeze the lemon and orange juice into the mixture. Add fruit halves and cinnamon sticks. Boil the mixture over medium heat, uncovered, stirring occasionally until the sugar dissolves. Simmer for 10 minutes. Add honey and boil again. Remove from heat and cool to room temperature. Strain through a sieve. Leave to cool for another 1 hour. Baklava: Preheat oven to 180 ° C. Whisk the almonds walnuts, sugar, cinnamon, nutmeg, cloves, and salt. Lubricate with oil glass form for baking. Divide the filo dough in half and stack the dough sheets crosswise in the stack. Cover the stack with 2 criss-cross sheets cling film and then wet kitchen towel... Place 2 sheets of filo dough on the bottom of a baking dish and grease the top sheet liberally with oil. Continue stacking sheets, 2 at a time. at a time, positioning the sheets in each double layer so that they slightly cover the bottom of the pan, greasing every other sheet generously with oil until you use 10 sheets of filo dough. Oil the top layer and spread over the top nut mix... Drizzle with 2 teaspoons of oil. Repeat layering three more times. Finish with 10 more sheets of filo dough (you use 50 sheets in total). Oil the top and leave the baklava at room temperature so that it hardens slightly (for 10-15 minutes). Cut the baklava into 16 equal rectangles, then cut each piece in half diagonally. Bake the baklava until golden brown for 50 to 60 minutes. Refrigerate baklava, then pour slowly cold syrup around the edges of the baklava, between all cuts and up. Refrigerate at room temperature for at least 8 hours.

10. Bananas with curry

Ingredients:
½ cup brown sugar, ½ cup dry white wine, ½ cup orange juice, 2 teaspoons lime juice, 3 teaspoons coconut, or regular oil. ¾ teaspoon curry powder. 4 peeled bananas.

Recipe:
Mix everything except the bananas. Place the peeled bananas side by side in a baking dish. Pour the mixture on top. Bake for half an hour at 150 ° C, adding the mixture regularly.

Any festive feast must end with the serving of something sweet: cakes, pastries, ice cream, sweets, pastries, and whatever your heart desires, because there is no limit to the variety! Interestingly, the tradition of serving something sweet at the end of the meal appeared relatively recently, some centuries ago, when sugar began to actively spread throughout the world.

It is not surprising that before that, only rich and noble people could pamper themselves with something tasty, but, fortunately, times have changed, and today every housewife has several recipes for delicious desserts in stock.

But today we decided to talk about the most famous and popular desserts in the world: they managed to somehow stand out among the rest of the variety of recipes, but now they are called classics, the best of the best, and everyone is obliged to try such delicacies, at least once in their life. So what are we talking about?

1. Peach Melba

Interestingly, this is a very simple, but incredibly delicious and delicate dessert based on peaches, ice cream and raspberry puree. The creator of the famous masterpiece is the famous french chef O. Escoffier, who created it for the opera diva Nelly Melba, who was very popular in the 19th century.

They say that this the most delicate dessert was prepared by the author under the impression of the opera Lohengrin, in which the singer performed one of the main roles. The effect was simply stunning - Melba was captivated by such attention and taste of the work itself, while the author himself, over the course of several years, treated only one singer to the created masterpiece.

2. Gulab Jamun

In second place is our top 10 - popular indian dessert, the main ingredients of which, at first glance, are absolutely simple products- milk, some pistachios and raisins, flour and corn oil.

The finished version of the dish is somewhat reminiscent of donuts, but, unlike the latter, the gulab is dipped in sweet syrup for the whole night, as a result of which the delicacy is soaked and becomes incredibly juicy, bright and unusual.

3. Tiramisu

Perhaps this italian dessert can be called one of the most popular in the whole world, by the way, funny legends and stories are also associated with it. One such story says that famous dessert was specially prepared for the Grand Duke Cosimo III Medici.

By the way, the name itself translates as "lift me up", probably you can't imagine better! Made with mascarpone cheese, eggs, cream, rum and biscuits " Lady fingers”, Grated chocolate and cocoa are often added.

4. Macaroons

This sweet and light delicacy is also spread almost all over the world, however, it is believed that China is its historical homeland. By the way, do not confuse this unique dessert with a rather popular fortune cookie, these are completely different things. Loose, light, aromatic, literally melting in the mouth, to achieve the peak of pleasure, almond cookies are recommended to be consumed with fresh milk.

5. Cheesecake

Rumor has it that this dessert, beloved by many, was first served back in Ancient Greece... Naturally, at that time they did not yet know cream cheese, and therefore they prepared it from cottage cheese. Classic version the recipe, which we know today, was born in 1929 thanks to the chef Arnold Ruben. He first guessed to use Philadelphia cheese, which, in fact, gave rise to the name of the dish, which is still used today.

6. Eclair

Amazing delicacy from thin choux pastry, filled with the most delicate custard, is known to many today. But it was invented by the inimitable chef Marie-Antoine Karem, who, at one time, successfully worked under Russian and European monarchs.

It was he who invented to bake ready-made air cakes, which are subsequently filled with cream. Later, many varieties of such a delicacy appeared, however, the meaning remains the same.

7. Pavlova cake

Just amazing dessert based on cream and meringue, as you know, was named after the famous Russian ballerina Anna Pavlova. As you can see, fragile beauties are able to inspire not only poets, artists and musicians, but also confectioners, by the way, sweets, various desserts and wines were also produced under her name.

This lightweight, with minimum amount calories, dessert, they are very fond of in New Zealand, England and Australia, where, by the way, it can be found only in expensive restaurants and confectionery.

8. Creme brulee

It is called, and the name is translated as "burnt cream". In its classic form, the dessert is airy custard covered with golden caramel crust.

9. Napoleon

Is such a list of the best and most popular desserts the world can do without the graceful, melting in the mouth, beloved Napoleon? Rumor has it that the origin of the dish is directly related to the famous historical figure, Napoleon Bonaparte, but do we really know the truth today? By the way, almost every cuisine in the world has its own variation of Napoleon, and what a surprise, there are more than a dozen of them in Russia alone.

10. Sabayon

And this masterpiece already belongs to Italian cuisine however, it spread far beyond its borders, especially in Latin America. The dish is a sauce to which sugar and wine are added; in a broader sense, "sabayon" has come to mean all foamy desserts to which alcohol is added.

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National dishes- the most important component of the culture and traditions of any country. Agree that no trip is complete without tasting local cuisine... Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barfi with coconut and milk

You will need:

• 50 g butter (softened)
• 100 g milk powder
• 2 tbsp. l. icing sugar
• 1 tsp heavy cream
• 150 g of condensed milk
• 100 g coconut flakes
• 100 g assorted nuts

Preparation:

1. First, let's make milk barfies: mix in a deep bowl powdered milk, soft butter and icing sugar.
2. Grind nuts with a blender in small crumb... And add to the total mass together with the cream.
3. Mix everything together and place the "dough" in the cold for 10 minutes.
4. For coconut barfies, combine condensed milk and coconut flakes... We mix. Then we put the mass in the cold for half an hour. The shavings should be soaked in the condensed milk.
5. After 10 minutes, we form balls of the same size from the milk mass, and then give them a cubic shape. The mass turns out to be very plastic, which allows you to sculpt any figures of a simple shape.
6. Roll up small balls from the coconut mass, roll them in the remaining coconut flakes.
7. Put coconut and milk barfies on a plate. Decorate with cashews on top and pine nuts optional.

Fruit marshmallow - a traditional Russian sweet

You will need:

• 1 kg plums
• ½ cup granulated sugar

Preparation:

1. Wash the plums, dry them, cut them in half and take out the seeds. We spread the halves of the plums on a baking sheet covered with parchment and send them to the oven, preheated to 170-180 degrees (depending on the size of the plums), for 20 minutes.
2. We take the plums out of the oven, let them cool slightly and puree with a blender until smooth. Add granulated sugar... Mix thoroughly.
3. Line the baking sheet with parchment or a silicone mat and spread with a spatula plum puree an even layer approximately 5 mm thick. We put in the oven, preheated to 60-70 degrees, for 6-8 hours, until the candy is completely dry and smooth.
4. Carefully remove the marshmallow from the parchment, cut into strips and roll into rolls. For long-term storage put in a jar and close tightly. Or we are in a hurry to try it with tea.

Australian Lamington Pastry

You will need:

For biscuit:

• 3 eggs
• 150 g sugar
• 20 g butter
• 150 g flour
• 1 tbsp. l. baking powder
• 60 g potato starch

For the cream:

• 100 g butter (room temperature)
• 100 g dark chocolate
• 50 g sugar
• 250 ml milk
• 200 g coconut flakes for sprinkling

Preparation:

1. Preheat the oven to 180 degrees. Beat eggs until fluffy, then add sugar and beat until sugar is completely dissolved.
2. Add 3 tbsp to the butter. l. boiling water, then pour into egg mixture while continuing to beat.
3. Pour sifted flour, starch and baking powder into the finished egg mixture. Stir gently with a spatula from bottom to top. The dough must retain its lush texture.
4. Put the finished dough in a square dish covered with baking paper. Bake the biscuit in the oven for 30 minutes.
5. Focus on your oven and, in any case, check the readiness of the biscuit with a wooden stick.
6. Cool the finished biscuit. And then cut into squares.
7. For the cream in a water bath, melt the chocolate with butter stirring with a wooden spoon.
8. Mix milk with sugar and heat slightly. Then add to chocolate mass, remove from the water bath and put on fire.
9. While stirring, cook until the mass thickens.
10. Pour the finished cream into a wider plate and let cool slightly. Separately prepare a plate of coconut flakes.
11. Dip pieces of biscuit alternately in chocolate sauce and then coat them evenly on all sides with coconut flakes. Can be paired in half with whipped cream.
12. Let stand for at least 3 hours before serving.

Sweet Vietnamese rolls

You will need:

• 4 sheets rice paper
• 2 bananas
• 2 pears
• 100 g nuts
• 2 tbsp. l. honey
• 150 g cheese (preferably soft cheese that goes well with fruit)

Preparation:

1. Dice the peeled fruit and add small pieces of cheese to the mixture. Put honey and stir delicious filling for sweet rolls.
2. Spread some napkins on the table. Pour into a bowl cold water... Dip the sheets in water for a minute (or as per the rice paper instructions).
3. Place them on napkins and let sit for a while. After a couple of minutes, the paper will become plastic.
4. Spread the filling and wrap fruit rolls from rice paper as you like.

Japanese mochi balls with ice cream

You will need:

• 4 tbsp. l. Sahara
• 3 tbsp. l rice flour
• 6 tbsp. l. water
• 150 g ice cream
• dye optional

Preparation:

1. We knead the dough. Add 5 tbsp to the flour with sugar. l. water.
2. Stir. The result is a fairly uniform stretching mass. If you want to add color - it's time!
3. We put in the microwave for exactly two minutes, covered with moistened damp paper towel... We take out, add another spoonful of water, stir and put in the microwave for another minute, also covering with a towel.
4. Let the dough cool, stirring constantly. The dough is perfectly molded in a warm state, and when it cools down, it loses its elasticity, so we start molding right away. Cover the board with culinary film, sprinkle with flour. Sprinkle the hands with flour as well. We take out a little dough, crush it with flour and make cakes from it.
5. The size of the cake depends on the size of the filling. Ideally, the thinner the dough layer, the better. We get flat cakes either by stretching the dough or tapping it with our fingers.
6. Put ice cream in the center of the tortillas. We pinch the edges.
7. We spread it on a dish, lightly floured, and crush it on top with it. Dessert is ready! (Dessert is stored in the freezer for quite a long time, but it is better not to freeze it again. If you are expecting the arrival of guests, first remove it from freezer in 20-30 minutes, so that the filling has time to become soft.)

Argentinean cookies "Alfahores"

You will need:

For the test:

• 2.5 cups flour
• 1 cup starch
• 200 g margarine
• 3 yolks
• 3-4 st. l. rum
• 2 tsp baking powder
• 100 g sugar

• 1 can of boiled condensed milk

For decoration:

• 1 cup powdered sugar
• chopped nuts

Preparation:

1. Grind margarine with sugar. Add yolks, rum (optional). Mix thoroughly. Put the starch and add the sifted flour with baking powder.
2. Knead the dough that does not stick to your hands.
3. Roll out the dough about 0.4-0.5 mm. Cut out circles with a diameter of 8 cm.
4. We bake in the oven at 150 degrees for 15–20 minutes. Attention: the biscuits should not brown, after cooling they become very fragile.
5. We take it out of the oven, let it cool.
6. Lubricate one circle with a thin layer of condensed milk. We put another one on top. We coat the sides with condensed milk.
7. Roll the sides in nuts (you can also use coconut). Sprinkle icing sugar.

Czech dumplings

You will need:

• 1 egg
• 1 tbsp. l. semolina
• 100 g flour
• 20 g butter
• lemon zest
• 3 tbsp. l. Sahara
• 250 g cottage cheese
• 150 g strawberries

For the sauce:

• 250 ml milk
• 1 egg yolk
• 1 tbsp. l. starch
• 2 tbsp. l. Sahara
• 8 g vanilla sugar

Preparation:

1. Drive an egg into the curd and add soft butter. Mix.
2. Mix flour with salt, sugar, semolina and zest.
3. Add dry ingredients to curd and knead the dough. Wrap in plastic and refrigerate for 1 hour.
4. While the dough is resting, cook the sauce. Add starch to 50 ml of milk and stir well. Add the yolk. Mix well with a whisk, pour in the remaining milk and add all the sugar.
5. To put on medium fire and, stirring all the time, without bringing to a boil, let the yolk brew.
6. Divide the curd dough into 6-8 parts, knead each part into a flat cake, put chopped or whole strawberries in the middle.
7. Wrap in a ball. Do this with the rest of the test.
8. Throw in boiling water, boil for 1-2 minutes and, turning off the heat, leave the dumplings in water for 10 minutes.
9. When serving, pour generously with vanilla sauce.

The word "dessert" - French origin... What is France associated with in the first place? With elegance, sophistication and sophistication. It is not surprising that it was French gourmets who introduced the fashion for exquisite desserts.... This custom quickly spread throughout the world, and since then desserts invariably crown any feast.

Desserts were never meant to be satiating. On the contrary, their original goal was to relieve the feeling of heaviness after a hearty meal. Therefore, the progenitors of the first desserts were fruits and refreshing drinks.

Now desserts serve as a bright flavor accent, a powerful exclamation mark at the end dinner party... One thing has remained unchanged - the sophistication and sophistication of the design and serving of "third courses".

The refinement of simplicity

Since France is the birthplace of desserts, it would be quite natural to get acquainted with clafoutis - tender French pie... It is incredibly light and airy, moreover, it combines all the elements of the classics: fruits and the most tender dough.

The beauty of the design is the key to the sophistication of any treat. Therefore, for a start, you should take care of beautiful baking tins, since it is in them that our sophisticated dessert will be served.

The set of products for making 6 servings of clafoutis is not complicated at all:

• cherry berries (pitted) - 250 g;
• sugar - ¼ glass;
• flour - 1/3 cup;
• 3 eggs;
• milk (or cream) - 1 glass;
• baking powder - 1 teaspoon;
• liqueur (almond) - 1 tablespoon;
• butter and icing sugar to taste.

Preparation for baking will take literally 10 minutes:

1. We turn on the oven at 175 degrees for heating.
2. Lubricate the molds with butter, put the berries in them.
3. Kneading the dough: beat eggs, flour, baking powder and sugar. Pour in milk gradually.
4. A spoonful of liquor will add a touch of sophistication to the dough.
5. Fill the cherries with dough.

The preparation process is complete. Now all that remains is to bake the clafoutis in the oven. It will take about 40 minutes.

Simple and at the same time gourmet dessert ready! It remains to cool it and decorate it with powdered sugar before serving and fresh cherries... Refinement of taste and beauty of design are a win-win combination.

Lightness and elegance

Without deviating from the canons of the classics, you can prepare another dessert - yogurt mousse with berries. It is unusually light and airy and will not hurt your figure at all. Any berries are suitable for its preparation: raspberries, strawberries, blackberries.

So, we take:

• berries - 600 g;
• 150 grams of sour cream and yogurt;
• 300 ml cream;
• 7 sheets of gelatin;
• 120 g icing sugar;
• a bunch of mint;
• 2 tablespoons of chocolate chips (white).

Preparation:

1. First, let's soak the gelatin.
2. Set aside a few berries for decoration, turn the rest into mashed potatoes. Mix it with yogurt, sour cream and powdered sugar.
3. Let's whip up the cream. Melt the squeezed gelatin. Add it to the yoghurt mixture. Add whipped cream. Divide in vases and refrigerate for 2 hours.
4. Decorate ready dessert berries, mint and chocolate.

Refined and light treat ready!

Video recipe for strawberry and mango carpaccio

Culinary experts around the world are constantly experimenting with different tastes and presentation of their dishes. They push the boundaries of what they used to call dessert, take a scientific approach and try to surprise us with new, unexpected tastes. Here are 10 weird and weird desserts that might surprise you.

Cake "Cherpumple", Los Angeles, USA

This dessert was invented in 2009 by an American comedian who decided to hoist three classic american pie: apple, cherry and pumpkin on top of each other, holding them together with a cream cheese frosting. Then all the cakes are baked inside one huge spicy cake... A slice of this cake can immediately add 1800 calories to you.

Green dysentery, Taiwan

In Taipei, the capital of Taiwan, you can find many exotic establishments. In one of them in the restaurant "Modern Toilet" (Modern toilet), all dishes are served in bowls in the form of a toilet, and the dessert in the form of excrement fits very well there. In fact, the ingredients in these dishes are absolutely normal. If you are not afraid of the names, you can order yourself "Green Dysentery" - a dessert based on ice cream with kiwi sauce or a version with "blood" tinted with strawberry sauce.

Ice cream in liquid nitrogen, Philippines

Food for astronauts has long been prepared using ultra-fast freezing, but not all restaurants dare to use molecular gastronomy technology. For example, in one of the restaurants in Manila, ice cream "Nitro" is prepared. At the same time, they take fresh cream and quickly freeze them in front of visitors using liquid nitrogen. Here you can taste ice cream with unusual tastes such as lavender, rose, osmanthus and even bacon and eggs.

Dessert "English Breakfast", Ireland

If you visit Dublin, you can order yourself an unusual dessert from local popular chef Vicky McDonald, which looks like a real English breakfast with scrambled eggs, sausage, stews and bacon.

In fact, all the ingredients are sweet. The sausage is made from a sponge cake with peanut butter, cookie beans and white chocolate floating in orange and strawberry puree, and scrambled eggs are nothing more than lemon fudge pannacotta.

Dessert "Ais Kacang", Malaysia and Singapore

In Malaysia and Singapore, a dessert is quite popular, which is a mixture of ice chips, flavored with red beans, corn, green jelly and condensed milk, which gives it a very colorful look. Ice shavings and red beans are always at the heart of this dessert, and the rest of the ingredients range from palm seeds, the foul-smelling durian fruit, to red gelatin.

Chicken breast dessert, Turkey

A traditional Turkish dessert called "Tavuk Göğsü" is made with chicken breast, although you can hardly feel it. Thoroughly chopped chicken breast sweetened with a mixture of rice, milk, sugar, flour and butter, then sprinkled generously with cinnamon and almonds. During the Ottoman Empire, such a pudding-shaped dish was served as a dessert to the sultans in the Turkish palace of Topkapi.

Dark Chocolate Pinata, Chicago, USA

By ordering this dessert at the Alinea restaurant in Chicago, you can prepare yourself for a real show. The waiter paints intricate patterns on the countertop with red lingonberry syrup and yellow sauce butternut squash followed by a steamed sweet beer sauce. The whole action ends with breaking large chocolate balls the size of bowling balls, which are filled with cotton candy, dried sweet buns, ice cream and other surprises.

Milk Devil Cake, Los Angeles, USA

Cake "Three milk" is classic dessert from three types of milk, which is very popular in Latin America. However, Los Angeles restaurant Chego tried to spice it up a bit. To do this, a mixture of condensed milk flavored with cinnamon and hot cayenne pepper is poured onto the biscuit, tapioca pudding and spicy peanut roasted nuts are added.

Sultan's golden cake, Istanbul, Turkey

The five-star luxury hotel Ciragan Palace in Istanbul offers its visitors an exclusive dessert, which takes 72 hours to prepare. The fig, apricot, quince and pear dessert is marinated in Jamaican rum for 2 years, then rare French Polynesian vanilla is added, sprinkled with caramelized black truffles and covered with edible 24-carat gold flakes. The cake itself is served in a silver box with a gold seal.

Deep fried candy, Scotland

The idea to fry candy originated in Scotland when someone decided to fry a Mars bar. Since then, deep-fried candy has become popular snack in fast food restaurants and were often served with fries. Such a dish can be prepared at home by dipping it batter and dipping into deep fat. However, for those who follow the figure, such a delicacy is a real "calorie bomb".