Contrary to popular belief, desserts are an integral part of good nutrition. The main principle that you need to adhere to, according to nutritionists, is that they should not be included in the daily diet. But for special events, various holidays, they can become a kind of "reward". New Year, Christmas are perfectly suited to treat yourself to goodies. Since the holidays are still ongoing, we offer an overview of the most popular desserts in the world, which can still be prepared.

Christmas Pudding (UK)

Not a single Christmas holiday in Britain is complete without much pudding. Despite its popularity in the country, and even beyond its borders, it is not as tasty as it seems. However, everyone still has a chance to try it. What if you like it.

Dulce de Leche (Argentina)

Condensed milk is the pride of Argentina. This is a mixture of milk and sugar, which is boiled before caramelization and turns into a thick, tender mass. Of course, you can buy it in the store, but it will be much tastier to cook at home.

Bolu Rey (Portugal)

Bolu rei, which is also called the royal cake, is a traditional Portuguese sweet bread with nuts and candied fruits, which is served on Christmas Day or January 6 on King's Day.

Mazariner (Sweden)

Delicious almond baskets are considered one of the options for Italian crostata di mandodorle, almond pie. And the name itself suggests the origin of the dish. They are named after the Italian-French Cardinal Giulio Mazarin (1602–1661), also known as Jules Mazaren. Thus, the dessert is already more than four hundred years old, and such longevity only proves its amazing taste.

Cherry Pie (Holland)

Fans of cherries and chocolate will appreciate the lite version of the German Black Forest cake.

Gulabjamun (India)

Gulabjamun - one of the most popular Indian desserts, which is a donut made from condensed or skim milk, filled with pink sugar syrup.

Vininterta (Iceland)

In Iceland, this puff cake with prunes is also called the Striped Lady. It is usually cooked during the winter holidays, especially at Christmas. Here are just a single recipe, but there is the opportunity to try several of them.

Banoffy Pie (England)

Perhaps this is one of the most amazing desserts in England. It is made from bananas, cream and toffee, cooked from condensed milk. All this is laid out on cake from crumbled cookies and butter.

Knafe (Middle East)

Many Middle Eastern countries, such as Lebanon, Jordan, Palestine, Israel, Syria, claim to be considered the birthplace of this delicious dessert. But surely no one can say this. The same Greeks prepare a very similar dish called kataifi, only soft cheese is not put in it.

Tiramisu (Italy)

Tiramisu is one of the most popular Italian desserts, which is made from savoyardi cookies soaked in coffee and cream from beaten eggs, sugar and mascarpone. Due to its popularity, it has spread throughout the world and has acquired many variations.

Cranahan (Scotland)

A traditional Scottish dessert made from oatmeal, cream, whiskey and raspberries. This is an amazing opportunity to impress guests not only in the heart, but also in the stomach.

Rocky Road Cakes (Australia)

Rocky Road is an Australian dessert made from milk chocolate, marshmallows and served as cakes or cupcakes. In the US, it is usually served with ice cream.

Guinness Chocolate Cake (Ireland)

The Irish have their own idea of \u200b\u200bcelebrating Christmas or St. Patrick's Day. And alcohol plays an important role there, even in desserts. And the combination of chocolate and beer in the cake will be simply unsurpassed.

Three Milk Cake (Mexico)

The cake got its name due to the fact that it is soaked in three types of milk. Although Mexican cuisine is known for its delicious, but very satisfying dishes, this dessert can be called the easiest and most harmless in terms of calories.

Cake "Devil's Food" (USA)

The cake is made from dark chocolate, and it got its name for its rich and rich taste, which simply cannot be sinful.

Dobos (Hungary)

  "Dobosh" - a magnificent biscuit cake of seven cake layers, coated with chocolate-butter cream and decorated with caramel. He was named after the creator, the Hungarian chef Joseph Dobos.

Brazo de Guitano (Spain)

Although the name translates as “the hand of a gypsy”, this is just a biscuit roll. It is worth noting that he did not appear in Spain at all, but somewhere in central Europe, but it was here that he turned into a traditional Christmas dessert.

Christmas log (Belgium / France)

This is an incredibly delicious roll made from chocolate biscuit and chocolate cream. Usually it is sprinkled with powdered sugar, which should symbolize snow.

Melomacarona (Greece)

It’s simply impossible to tear yourself away from a small honey cookie. This is one of the most popular treats in Greece during the Christmas holidays. And to make the taste even better, melacaroni is coated with milk chocolate.

Profiteroles (France)

Profiteroles - one of the best desserts in the world, representing balls of custard, filled with cream and coated with milk chocolate glaze.

Sacher Cake (Austria)

This is one of the most famous chocolate cakes in the world since its appearance in 1832 thanks to the Austrian Franz Sacher. It is a stunning sponge cake covered with a thin layer of apricot jam, and chocolate icing on top only emphasizes the greatness of its taste.

Pavlova Cake (New Zealand)

Let the name not mislead anyone, the dessert was invented in New Zealand. But it is really named after the great Russian ballerina Anna Pavlova. It is a delicate meringue decorated with whipped cream and slices of fresh fruit.

Panettone (Italy)

It is arguably the most popular Christmas sweet bread in Europe over the past few decades. He appeared in Milan and soon became a symbol of the city. Now panettone can be found in many European and American cities.

Cheesecake (Greece / USA)

Incredibly delicious dessert, the origin of which is usually attributed to the Americans, will make the festive table unique. And the story of the cheesecake is older than it sounds. The first memories of him date back to the fifth century BC. The ancient Greek doctor Egimus wrote a whole book about the art of making cheesecakes.

Black Forest Cake (Germany)

Black Forest is a surprisingly delicious chocolate cake consisting of four sponge cakes, pickled cherries and whipped cream, sprinkled with chocolate chips and decorated with berries. And you can serve a cup for dessert

From a very young age, we all love sweets very much, and all because our parents teach us to do this. Dessert it can rightfully be considered the most enjoyable part of the meal, especially after salty dishes, and many of us cannot do without it. Today, skilled chefs can please their customers with an incredible quantitative and qualitative variety of sweet dishes, however, we are still pleased with those dishes that have a long history. Over the past centuries, they have not lost their appeal and relevance in the eyes, more precisely in the mouth, of sweet tooth. Some of the desserts have undergone minor changes in their recipes, and some, experts say, have remained unchanged since past centuries! It is about them that will be discussed in our sweet publication. On this page, even the most fastidious gourmet will surely find for himself the best dessert to taste. Enjoy reading and salivating! ;)

Fruit salad

Who invented it and first cooked is unknown! But, nevertheless, this dessert is known, loved and prepared on all continents! Moreover, the recipes are different for everyone! These salads are equally liked by both adults and children, they can be a chic decoration for a festive table, a buffet table, or they can be an everyday dish on your dining table. And to cook them at home is quite simple.

It is important to remember several rules: it is imperative to choose ripe fresh fruits, after they are washed, it is important to let the water drain, remove the skin, if it is hard, cut into pieces. Refueling can be - whipped cream, yogurt, sour cream, or sauces with the addition of cocoa, honey, milk. If you cook for adults, you can add brandy syrup, it will add special notes to the salad. You can add candied fruits, nuts, chocolate chips, mint leaves ... Well, how to decorate? There are a lot of options, plus your imagination! Fruit salad is not only tasty, but also a very healthy dish and does not threaten with extra pounds.

Cherry pie

This cake is considered the pride of the Americans, because they even have a holiday, which is called "Cherry Pie Day". Although there are versions that after all this dish comes from Holland, where this cake was baked for Easter, but over time the religious purpose was lost, and the cherry pie became just everyone's favorite dessert. The British believe that Elizabeth I invented the cakes with cherries. And many argue that cakes are an original Russian dish.

Whatever it was, but this ancient dessert (the recipe for the first pie has been known since the XIV century) pleases and now all the peoples on all continents. The recipes for cherry pie are varied, and outwardly they can differ from each other. There are open and closed pies, with curls and patterns of dough, oval, round and even square. This delicacy is easy to bake at home, and you can always order it in the cafe for tea or coffee. This dessert was appreciated by both royalty and people from the outback.

Macaroon

It is common throughout the world. It is believed that the homeland of macaroons is China, although France, Italy and Spain rightfully claim this title. After all, the history of the famous Macarons is rooted in the Renaissance. Although many other countries "talk" about their own history of the appearance of macaroons.

Very fragrant, tender, insanely delicious cookies have long conquered the whole world. This affordable, but at the same time exquisite delicacy can be prepared at home. To do this, you will need: sugar (powder), egg whites, flour, you can add sesame oil, and almonds. Almond cookies, besides being very tasty, are also healthy, because almonds contain B and E vitamins, iron, phosphorus, potassium and copper.

Strudel

An old Austrian dessert, although many believe that it comes from Germany. The first recipe for this dish has been known since the 17th century, which was printed in a cookbook published in Vienna, but the author, unfortunately, is unknown. The name translates as "whirlpool" or "whirlwind." And, indeed, it looks very much like a small whirlpool. Now this dish is known and loved in all corners of the planet. Initially, apples, berries, raisins served as a filling for strudel. The basis is a special exhaust dough. It is also called sheet, you can use puff pastry.

When preparing this dessert, you will need skills in handling sheet dough, since it is very thin and you need to be careful. Now there are a huge number of recipes for this dish, because everyone has different preferences. Dried fruits, cottage cheese, nuts, poppy seeds, etc. are also used as fillings. After, the filling with the dough rolls into a tight roll. The finished strudel is greased with butter, you can sprinkle with powdered sugar or cinnamon. Usually it is served hot, and a cup of coffee or tea will only emphasize the taste and aroma of this dessert.

Pudding

This dish comes from England, in translation it means - "stand", "fat man". It was considered a Christmas dish, and before it began to be prepared long before this great holiday. Moreover, each member of the family must necessarily participate in the preparation of this festive dish. Initially, pudding was not a dessert treat at all. In those days, economical English housewives tried to use any remaining products - it could be meat, bread crumbs, fat, and so on. All these "residues" were mixed and fixed with eggs or fat. The dish was quite satisfying, and was at a premium among the poor. Over time, the number of products added to the pudding increased, oat pudding appeared on the meat broth, and later other cereals appeared in the recipe.

Today, around the world, preference is given to a sweet dessert. There are many recipes, from the simplest to "pudding on fire." A special place in this list is occupied by the English Pudding Castle - a special pride of the inhabitants of Misty Albion. A delicious dessert that is generously watered with strawberry sauce. It looks gorgeous on the base and gives an incomparable taste. Pudding can be bought at the patisserie or cooked at home. You will need - eggs, sugar, cream, flour ... and then think for yourself - you can add fruits, berries, chocolate, cocoa, almonds and so on.

Cake "Pavlova"

Surprisingly, this cake (cake) got its name in honor of the great Russian ballerina. During her tour of Australia, Anna Pavlova made an indelible impression on the public. The talent of the Russian ballerina shocked the people of Australia and New Zealand so much that perfumes, clothes, chocolates with the name of a great dancer from Russia began to appear at that time. But to find out exactly who and when came up with the recipe for this dessert is not so simple, because both Australians and New Zealanders claim authorship. This debate has been going on for many years, it is not known who will be the winner, but most importantly, everyone can enjoy the delicate and magnificent taste of this cake.

There are many recipes for this dessert, there are more than 650 of them. Of course, they have something in common, it is made from whipped egg whites, sugar, wine vinegar, cornmeal. To decorate meringues, berries and fruits, whipped squirrels are used. Cake should be decorated just before serving guests. Pavlova cake cannot be bought in a simple deli or ordered in cheap cafes. Only in chic expensive restaurants and shops you can buy it. And, most importantly, this dessert is low-calorie, so even the young women who are on a diet can afford it!

Baklava

Famous oriental dessert with a long history. Turkey is considered to be his homeland, where as early as the fifteenth century, the court chef prepared the first “paklava” for the sultan, the ruler liked her so much that he ordered her recipe to be immortalized. According to other sources, this dessert was invented in the eighth century BC. on the peninsula of Asia Minor, and from there the recipe went to Athens. The Greeks contributed to the creation of this sweetness - they created a dough that could be rolled to the thickness of a paper sheet. Now baklava is a very popular dessert, and not only in the eastern countries, it is loved and cooked around the world. Each country slightly changes the recipe in accordance with local tastes and traditions, so you can try the Armenian, Crimean, Baku baklava, etc.

Baklava is prepared from very thin layers of dough, grease them with oil, sprinkle with nuts (walnuts or pistachios), powder, impregnate with syrup or honey, etc. Everything is folded into a deep baking sheet or twisted into rolls and baked. In general, baklava has many options, it all depends on your taste and desires. The only negative is the high calorie content of this dessert, so if you are fanatically watching your figure, then often you are not recommended to indulge in baklava. Just do not buy Turkish Baklava, in the light of recent events!

Cheesecake

And this is a dish of European and American cuisine. Even in ancient Greece, desserts were similar to modern cheesecakes. There is also the point of view that this dish came to Europe from the Middle East, although in Russia there were special loaves of cheese, and this is mentioned in chronicles of the twelfth century. And this means that our country can claim authorship, because cottage cheese cheesecakes, cottage cheese pancakes, casseroles have been known in Russia for centuries. Now this dessert is equally loved and revered in all parts of the world, in any company, and for any holiday. The Americans improved the recipe and made this dessert uniquely tender and delicious. They added cream cheese and cream, this changed the appearance and taste of the dessert.

Cheesecakes are baked and raw, from cheese and from cottage cheese, that is, it has a lot of options. This dessert takes its rightful place in the menu of any glamorous cafe or restaurant. At home, not every housewife will be able to cook a cheesecake - there are certain difficulties in the cooking process. The composition of this dessert includes eggs, sugar, cream, fruits, vanilla, chocolate, the base is a cookie or sweet cracker.

Tiramisu

This is an Italian dessert, consisting of several layers, and it is considered that you were not in Italy if you did not try tiramisu. Every resident of this country considers himself a gourmet, therefore this "tasty celebrity" appeared here. And if everything is clear with the place of birth, then there are several versions about the time of birth. One of them says that he was invented more than 300 years ago in northern Italy to please the famous nobleman. Other sources claim that this is a fairly young dessert and begins its history in the sixties of the last century. In any case, the first written mention of him appeared at this time. And someone claims that tiramisu appeared in the restaurant "Alle Beccherie" immediately after the war. Despite the many versions, this favorite dessert all over the world today can be found in almost every cafe, and, despite the difficult recipe, cook at home.

The composition includes many components: sugar, eggs (chicken or quail), mascarpone cheese, liquor, coffee (espresso), savoyardi cookies and cocoa powder. Preparing tiramisu is a rather complicated and laborious process. But all the costs are worth it, because it is a tender, juicy, melting in your mouth dessert! It should be eaten slowly, enjoying every bite. Translated, the name means - "cheer me up", and this is so true - in our crazy time to enjoy the original taste and get a boost of vigor!

Gulab Jamun (Gulabjamun)

Sweet balls in syrup came to us from India. The name of this delicious dessert translates as "pink water", and the word "jamun" means southern fruit. This traditional dessert is very popular in South Asia, where it has long been considered a festive dish. Now it is being prepared for any reason, and not only in Asian countries.

These golden brown balls are very similar to our donuts, which are carefully soaked in sugar syrup. It turns out a magical treat. In order to make a miracle dessert you will need: sugar, milk powder, flour, cream, cardamom, roasting oil, you can add rose water, a pinch of saffron. You can decorate with coconut or pistachio chips.

Each country is famous for its own national dish: borsch in Russia, pizza in Italy, pork lovers in the Czech Republic, paella in Spain. In addition to the main dishes, there are also dessert dishes, which are also completely different in different countries.

Today we will tell you about 10 delicious sweet dishes of the world.

Gulab Jamun (India)

The main ingredients for preparing this dish are flour, milk, some raisins and pistachios, as well as corn oil. The kneaded dough is divided into small balls, which will increase in size directly during cooking. Gulab Jamun somehow resembles donuts, but instead of being sprinkled with powdered sugar, this dessert is immersed in a special sweet syrup.

The taste of the syrup differs depending on which part of the country you are in. Saffron is preferred in some states, in some it is citrus juice, and in some rose water. Dessert immersed in syrup is usually left overnight so that the syrup can be completely absorbed into the treat. Gulab Jamun is served both in cold and in hot form. This traditional Indian dessert is customary to be served on holidays, at which it is enjoyed with the roar of fireworks and music.

Chestnut Kintons or Creamy Sweets (Japan)

In all countries of the world, such sweets are more suitable for movie theaters than for a festive feast. However, an exception can be made for Japanese creamy sweets, because none of the other sweets can be compared to the famous chestnut kintons to taste.

The basis for this treat is chestnut. Sweet potato, sugar, vinegar and sweet sauce are added to it. Interestingly, chestnut varieties for the preparation of these kintons can be found exclusively in Japan and South Korea.

Baklava (Turkey)

This dessert, beloved by many, is mistakenly considered Greek, although it first appeared in Turkey. Many years ago, among the Greeks and Turks, it was customary to exchange culinary ideas and delights, including baklava.

For the manufacture of this dessert, a special filo dough is used, which is sometimes quite difficult to cope with, because it dries very quickly. Melted butter and syrup are poured onto numerous layers of dough, the main components of which are honey, sugar, lemon juice and orange water. Top dessert is decorated with pistachios or other nuts.

Pavlova Cake (Australia and New Zealand)

This light and airy dessert is very popular in Australia, New Zealand and England. Buy Pavlov’s cake is almost impossible in small local shops or the nearest eateries. This dessert is served, usually in specialized pastry shops and expensive restaurants. Pavlova's cake is a real find for losing weight, because there are very few calories in it. This dessert is prepared with their egg whites and sugar. Top of the cake is decorated with whipped cream and fresh fruits - strawberries, kiwi, raspberries, peaches.

Castle Pudding (England)

England is one of those countries that can rarely surprise with special delicacies in cooking. However, this dessert is an undoubted cause for pride among the British. Pudding "Castle" - a warm delicious dessert, generously sprinkled with strawberry sauce. A special highlight of this dish is topping - strawberry jam, which flows down on the sides of the pudding.

Fruit Salad (Central Africa)

There is nothing healthier and tastier than fruit salad. The undoubted benefits for the body - this is one of the main advantages of this dessert. There is no one specific recipe for this delicacy on the territory of Central Africa, however, all cooking recipes have a watermelon in them as an essential ingredient. Watermelon feeds the entire animal kingdom of Central Africa, and is used in so many dishes outside the territory of this country.

Macaroons (China)

This cookie, of course, is quite common in all countries of the world, but it came to us from China. Many Americans, for example, often go to Chinese restaurants just for the sake of their favorite dessert. Sometimes macaroons are served as a compliment to main dishes - piglet, lobster and others. Many people confuse macaroons with the famous Chinese fortune cookie with predictions, but to taste the macaroons are far ahead of their rivals. It is best to eat this dessert with milk.

Tiramisu (Italy)

Another name for this dessert is “Tuscan Trifle”, and it was born in Siena - a city in the north-west of Italy in the province of Tuscany. Tiramisu is a light and airy dessert, somewhat reminiscent of tapioca pudding. A Tuscan little thing is being prepared from eggs, mascarpone cheese, ladies' fingers cookies, cream, brandy, sugar, rum and grated chocolate or cocoa.

Churros (Spain)

Churros - sticks made of soft dough made from wheat flour and many other ingredients. Today, churros is popular in all corners of the world, including Korean movie theaters and American baseball games. As a rule, churros are sprinkled with cinnamon and sugar and are a source of pleasure on cold rainy days.

Sopapiyas (USA)

Translated from Spanish, the name of this dessert means "sweet fried dough." Sopapiyas is a vivid representative of a whole family of desserts - fried buns - which are very common in almost all corners of the United States. This dessert first appeared more than 200 years ago in New Mexico. You can eat sopapiyas as an independent dish, or dipping them in honey, revealing the taste of this delicacy in a completely new way.

The gastronomic traditions of Italy are an endless journey. And the list in this regard is no exception. Sweet recipes were born for various reasons. For example, cookies were invented for sailors who went sailing and took with them long-term storage products. More sophisticated goodies were often created in honor of important historical events or for holidays.

The culture does not mix tastes and serve sweets, called Dolci in Italy, at the very end of the meal appeared among the inhabitants of the country relatively recently - in the 30s of the XVIII century. Prior to this, desserts not only opened dinners, but even had a snack between meals. Moreover, sugar was sprinkled all the way down to meat and fish in order to at least slightly muffle their salinity (salt served as the only preservative).

Fortunately, today, Italian cuisine is a model of gastronomy for the whole world.   And desserts, once born in the republic, have already become a traditional delicacy in many countries.

Frozen Goodies

Currently, frozen treats are popular not only in the summer, but also in the winter months. And, if we have such a phrase will cause, rather, the only association - ice cream, then the Italians have a number of different desserts.

  (Affogato) - A dessert that is a scoop of ice cream in hot espresso. Its name literally translates as "drowned." Affogato is very popular in the cold season, as an alternative.   It is decorated with chocolate chips, berries, whipped cream, fruits, cookies. There are versions of the “drowned man” in yogurt and in alcoholic beverages.

  (Granita) - a delicacy of fragrant ice with sugar. It differs from fruit in a coarser crystalline structure. The main components of granites: water, sugar and flavorings. The proportion of sugar in the dessert is 20-25%. Granite is flavored with natural ingredients (fruits, nuts, chocolate, berries). The classic version has a lemon flavor. Traditionally, the delicacy is served in transparent glasses, accompanied by fresh pastries.   Granita with a bun (granita câ brioscia) is a typical breakfast of residents (Sicilia).

Gelato (Gelato) - Italian classic ice cream. For creamy varieties, the basis is milk with cream, for sorbets - water. An integral component of any dessert is sugar. In gelato, it not only gives flavor, it also lowers the freezing temperature and increases viscosity. Only natural ingredients (chocolate, fruits, berries, etc.) act as flavorings in ice cream. If the composition of the classic gelato does not have egg yolks, then stabilizers and emulsifiers are used, but in scanty amounts. Before the final freezing, the mass is whipped with air, the content of which in the product is from 35 (for varieties of artigianale) to 70-100% (for industrial versions). You can enjoy real Italian gelato by visiting a special institution - gelateria.

  (Semifreddo) - cold Italian dessert, the name of which translates as "semi-frozen." Unlike gelato, it contains both yolk and chicken egg white. Thus, the treat can be considered a mixture of ice cream and meringue. Semifredo has about 50% air, which is why it is sensitive to temperature changes and quickly loses volume in heat. The classic dessert serving option is on a layer of biscuit or in a skullcap made of it.

Spumoni (Spumoni) - multi-layer ice cream with candied fruits and nuts. Each layer has its own flavor. Often these are layers with fruit, nut and vanilla flavors.   Spumoni is especially popular in the USA, Canada and Argentina.

Candy

The category of sweets includes various sugar products, including pralines and candied nuts. Of course, in Italy there is a huge assortment of sweets, but in this section we will give only the most popular.

Gianduiotti (Gianduiotti) - chocolate sweets in the form of an inverted boat, consisting of cocoa, milk, sugar and Piedmont hazelnuts. Gianduiotti chocolate is known for its high quality and is listed in Italy's traditional food products. On sale you can find both solid tiles and individually wrapped chocolates. They are recommended to use with sparkling pink or dessert wine, chilled to 9 degrees.

Confetto (Confetto) - traditional sweets for family celebrations. Most often it is sugar coated almonds.   There are options with hazelnuts, pistachios and chocolate. In Italy, confettos of various colors are taken for various celebrations. For example, for a wedding or first communion - white, for graduation - red, on the occasion of the birth of a child - pink and blue, for mourning events - black. (Abruzzo) and (Campania) produce a large share of Italian confetto.

Liquorizia - sweets flavored with licorice root extract.   In the form there are in the form of tubes, snowflakes, spirals, etc. In addition to taste, such a treat is good for health. Thanks to licorice, it soothes a sore throat, reduces coughing, and helps treat ulcers.

Chocolatini (Cioccolatini) is the common name for Italian chocolates.   Bachi (Baci) or "Kisses" - the most popular in the republic. This is a mixture of crushed hazelnuts and chocolate. Boeri is another Italian favorite candy. They are a “drunk” cherry (traditionally in grappa) inside a delicious dark chocolate.

Residents of Italy skillfully use their culinary art, creating chocolates of various shapes, colors and sizes.

Sweet pastries

Sweet pastries seduced, seduces and, for sure, will seduce people from small to large. Even those who carefully monitor their health or adhere to a diet, with bated breath admire this miracle of cooking. Italian pastries range from a wide variety of liver types to donuts, pastries and pies.

Amaretti is a small macaroon traditional for Saronno.   Its composition includes sugar, flour and eggs. Almonds in the recipe are now often replaced. According to legend, at the beginning of the XVIII century, the authors of amaretti were a guy and a girl who met a cardinal who had arrived in Saronno with an original treat. The priest liked the cookies so much that he blessed the young for a long and happy marriage. To this day, the best amaretti is released by a descendant of this family.

Baba (Babà) - a sweet pastry made from yeast dough, typical for pastry shops (Napoli). Its diameter can vary from 5-7 to 35-40 cm. The shape of a woman resembles our cupcakes. After baking, it is kept for about a day, so that part of the moisture is gone, and then lowered into containers with sugar syrup, rum or other alcoholic beverages. Some masters cover baking glazeyu. There are options for women with filling (cream, chocolate, etc.)

  (Biscotti) - a dry crumbly cookie born in the city of Prato. In Italy, it is also called cantucini or cantucci (cantuccini, cantucci). It is crispy and has an oblong shape. For flavor add fruits or nuts (traditionally whole almonds). The first time the product is baked in large loaves, which are then cut into slices and re-baked for greater dryness. Hence the name Biscotti - "twice cooked." Italians love to dip cookies in wine to soften and flavor at the same time.

Brutti ma Buoni (Brutti ma Buoni) - traditional Tuscan cookies, whose name translates as "scary, but good." In its composition you can find almonds, hazelnuts, pine nuts, oranges and other fruits. Coarsely chopped nuts are mixed with powdered sugar or honey and beaten egg whites. Then the cookies are baked in the oven and eat completely cooled. Their unique nutty taste more than covers the unpresentable appearance.

Zeppole is a typical Italian pastry, which consists of balls of fried dough with a diameter of about 10 cm. The product is similar to American donuts. The dough can be light, airy, but there are versions with a denser texture. Zeppole is sprinkled with powdered sugar, filled with honey. Unsweetened varieties of donuts stuffed with anchovies.

Cavallucci is a traditional Christmas pastry of Tuscan origin. The name of the treat is literally translated as “little horses”. It contains anise, almonds, candied fruit, coriander and flour, water and sugar (or honey).

Italians eat cavalucci with fortified wine, after soaking them in a drink.

Canestrelli (Canestrelli) - cookies typical of many parts of Italy, especially prevalent in (Piemonte) and (Liguria). There are many versions of canestrelli, but chamomile cookies with a hole in the center are considered traditional.   The main ingredients are flour, eggs, butter and sugar. The product is very fragile and delicate, sprinkled with sugar on top. Often it is served with sparkling or dessert wine.

Colomba pasquale or Italian Easter Pigeon is a traditional Easter cake.   The dough includes flour, eggs, sugar, yeast, butter and candied fruit. Before baking it is decorated with small crystals of refined sugar and almonds. Some manufacturers cover the "dove" with chocolate. Colomba from (Lombardia) and Sicily are included in the list of traditional Italian food.

  (Crostata) - a pie, also known as coppi in Naples and sfogliate in Lombardy. The basis of the tart is shortbread dough filled with sweet or salty filling.   Crostat with jam, ricotta, custard or served as a dessert. There are several options for the design of the cake: fully open, closed or decorated with a grid of dough. Traditionally, the crostat has a rough, not perfectly round shape.

Krumiri - a Piedmontese cookie in the shape of a curved stick.   It is made from flour, butter, honey and eggs. There is a legend that dessert was born in 1878 on the day of the death of King Vittorio Emanuele, so the shape of cookies resembles his mustache.

Pandoro (Pandoro) - sweet yeast bread. Most often it is baked for Christmas and New Year. It has the shape of a truncated cone, a slice similar to an 8-pointed star. The dough is soft, golden in color and smells of vanilla. Traditionally, there is no cream or candied fruit inside pandoro, although some modern pastry chefs offer versions with chocolate or custard. Dessert is served sprinkled with powdered sugar. So it resembles the snow-capped peaks of the Alps.

Panettone (Panettone) - sweet yeast bread - native (Milano). As a rule, they bake it for Christmas. The shape is cylindrical with a dome (similar to the Russian Easter cake). Panettons often add raisins, candied orange or lemon zest for flavor.   In different regions of Italy there are options for sweet bread with mascarpone cream or chocolate. In Milan, there is a tradition not to eat panettone at Christmas, then to eat a stale slice on an empty stomach on February 3 (St. Basil's Day). This is believed to prevent sore throats and colds.

Pastiera is a sweet Neapolitan cake typical of the Easter period. Shortcrust pastry is taken as the basis, the base for the filling is ricotta with eggs. The smell and taste of baking varies depending on spices and flavorings. In the classic version, cinnamon, candied fruit, orange peel and flower water are used.   Modern versions are complemented by chocolate and custard.

Pizzella (Pizzella) - a waffle cookie originally from Abruzzo. It is known as feratella (ferratella). It can be hard and crispy or soft depending on the ingredients and preparation method.. Traditionally, it is flavored with anise, vanilla or lemon zest. For baking pizza, they use a textured shape to print a characteristic snowflake pattern. Usually, sweet sandwiches are made from it, greased with nut paste, or wrapped with ricotta filling like cannolo.

Richarelli (Ricciarelli) - A typical cookie from (Siena) similar to French macaroons. It contains almonds, sugar and egg white. Often made in the form of rhombs. Ready cookies are covered with chocolate or sprinkled with powdered sugar.   In 2010, Ricciarelli di Siena was awarded. Richarelli is served with white wine.

Puffs with cream of St. Joseph (Bigné di San Giuseppe) - light lush cakes from (Roma), which bake a few weeks before the day of St. Joseph (March 19). Usually they are deep-fried, filled with custard and sprinkled with powdered sugar.   Unsweetened dough contrasts perfectly with creamy filling.

Sfogliatella (Sfogliatella) - crispy pastry in the form of a horn with an unusual layered look. To obtain a characteristic structure, the dough is rolled out as thinly as possible, greased with fat and twisted into a roller. Then it is cut into discs about 2 cm thick, from which cones are formed. Typically, the buns have an orange flavor and are filled with ricotta.   As a filling, whipped cream, chocolate cream, candied fruit, jam are also used.

Cenci is a fried pastry that is traditionally prepared during the carnival. R the concept is very simple, it does not use any nuts or chocolate.   In some regions, the dough is flavored with lemon or orange zest. Ready chenches are lightly sprinkled with powdered sugar.

In our country, a similar type of baking is called “brushwood”.

Cakes

Cakes are an integral attribute of any celebration. There may not be fruit, meat or fish dishes at the festival, but a beautiful and alluring dessert will certainly become the king of the table. Italian cakes today embody the pinnacle of confectionery.

Genovese (Génoise) - a biscuit cake named after the city (Genova). The dessert is known for its dry texture, but sometimes sponge cakes are sprinkled with liquor or sugar syrup.. Oil cream is the most common option for impregnation and decoration. Jelly, fruit, and chocolate are also used as fillings. There are versions of a cake with chocolate sponge cakes.

Caprese

Caprese Cake - A chocolate cake with nuts named after (Capri). The classic composition includes: butter, sugar, eggs, almond flour and chocolate. After baking, the cake has a thin crisp but moist, soft center.   Sometimes liquor or some other type of alcohol is added to its composition.

• We recommend reading about:

Cassata

  (Cassata Siciliana) - a cake originally from Sicily. It consists of layers of round biscuit dipped in fruit juice or liquor, combined with ricotta, fruit and marzipan. Traditionally, dessert is glazed and decorated with candied fruits.   In Italy, there are an infinite number of options kassaty, including not quite ordinary. For example, in Messina, the ricotta filling was replaced with ice cream - gelato. Messina cake is not as sweet as the version from (Palermo).

• We recommend reading and visiting:

  (Tiramisù) - one of the most famous Italian desserts and, in combination, a cake without baking. They make it by alternating layers of savoyardi cookies (ladies fingers), soaked coffee, and cream (mascarpone with sugar and eggs). The classic version of the treat is round and sprinkled with cocoa powder.   Modern confectioners use wine, liquor, rum and cocoa as an impregnation for cookies. Dessert can be decorated with fruits and berries.

Zuccotto is a typical cake of the Florentine culinary tradition. Prepare it in the form of a dome. It is a “hat” of biscuit dough filled with filling. As the latter, use ricotta or whipped cream in combination with berries, candied fruits, chocolate chips. Serve zucotto, after cooling well.

Fancy desserts

In this section, we decided to highlight those desserts that are difficult to attribute to any particular group. Some of them cannot be placed in the ranks of either baking or cakes. And we, with our gastronomic habits, would supplement some Italian delicacies, for example, with some bun. But for residents of the republic, these are separate independent sweet dishes.

Budino (Budino) - a delicate dessert, the Italian version of the pudding. It is prepared from milk, sugar, natural flavors (fruits, chocolate, nuts, liquor, vanilla) and thickeners (flour, starch, gelatin, semolina). Most often it has the shape of a truncated cone.   Boudino is served at the end of the meal, decorated with cookies, whipped cream, fresh fruits or berries.

Cannolo is a Sicilian treat included in Italy's list of traditional foods. Canollo is a tube of fried dough filled with ricotta with candied fruit, nuts or drops of chocolate and sprinkled with powdered sugar. The filling is introduced immediately before serving to avoid loss of crispness. Although some confectioners cover the inside of the tube with chocolate, preventing nuisance. Initially, the dessert was prepared in the last week before Lent, but due to the great demand over time, it began to be baked year-round.

Marron glace - a confectionery made from sugar-coated chestnuts. Suitable fruits are soaked in water for about 9 days. Next, peeled chestnuts are boiled in sugar syrup, dried and baked in the oven to obtain a sugar crust. They look at Maron on their own, and also use them in recipes for some desserts (gelato, cakes, sweet sauces).

Nutella (Nutella) - a chocolate-nut pasta originally from Piedmont. It was born as an alternative to chocolate after the introduction of high taxes on cocoa beans. The composition of modern nutella includes sugar, palm oil, hazelnuts, cocoa, milk powder, lecithin and vanillin. Eat pasta, spread on a bun, or use in recipes for other desserts.

Nociata is a dessert typical of the regions (Umbria) and Lazio. Walnuts make up its base.   They are crushed and mixed with honey and beaten egg whites. The finished mass is leveled on a plane and cut into small bars. Nocchiati is traditionally made for Christmas.

  (Panna Cotta) - A dessert whose name literally means "boiled cream." Prepare it from cream, sugar and gelatin. The classic version is flavored with vanilla. Modern confectioners complement the traditional recipe with rum, coffee, cocoa. Panna cotta with berry, caramel or chocolate sauce is served.   It can be decorated with fruit or sprinkled with liquor.

  (Panforte) - Tuscan fruit and nut dessert.   The recipe for its preparation is simple: sugar or honey is mixed with fruits, nuts, spices, flour and water. After baking, sprinkle with powdered sugar. Panforte translates as "strong bread." He got this name due to his spicy aroma (its original name is Panpepato, which means “peppered bread”). In appearance, the dessert resembles a carrot or gingerbread. In 2013, Panforte di Siena acquired the IGP category.

It is usually served with coffee or dessert wine after a meal, but some Italians prefer a treat for breakfast.

Easter lamb (Agnello pasquale) - a dessert typical of the city of Favara (Favara). It is made from almond and pistachio pasta (ground nuts with sugar and water), flavored with lemon zest and vanilla. Prepare a lamb-like treat   (as a symbol that Jesus is the lamb of God) and is decorated with “curls” from sugar fudge.

Pignolata (Pignolata) - a dessert common in the cities of Messina and (Reggio di Calabria). The treat looks like a cluster of cones of different sizes, covered with glaze.   These are small pieces of fried dough, one half of which is poured with chocolate, and the other with lemon syrup. Serve dessert very chilled. In southern Italy there is a treat pignolata al miele - balls of dough, sprinkled with honey and sprinkled with chopped almonds.

  (Zabaglione) - A dessert made from egg yolks, sugar and wine. Its structure is similar to cream or thick sauce. To give an additional taste, sabayon sprinkled with chocolate chips, lemon peel or orange. Serve the treat warm or cooled to room temperature. Decorate with biscuit cookies or waffles.

Struffoli is a Neapolitan Christmas treat. E then crispy balls deep-fried, maximum 1 cm in diameter.   A lighter version of the product involves baked balls of dough. Traditionally, they are mixed with honey, cinnamon, chopped nuts and orange zest. Serve the struffoli warm.

Torrone or Turron (Torrone) - a confectionery made from honey, sugar, egg whites and nuts. In Italy, almonds, hazelnuts or pistachios are usually used. There are a large number of varieties that differ from each other not only in taste, but also in hardness. Turron may be soft, chewing, or hard, slightly crunchy. In the Campaign, the dessert also contains (Strega) in addition to the main ingredients.

Frutta di Martorana is a traditional Sicilian treat. This is a marzipan cake decorated in the shape of fruits and vegetables.   Frutta martorana is included in the list of traditional food products in Italy. They are consumed, usually accompanied by wine.

Here they are - Italian desserts. Now many are trying not to eat sweets, standing guard over good health or a thin waist. Remember, everything is good in moderation. A small piece of unsurpassed goodies can not only give you energy, but also improve your mood. Absolutely impossible without a sweet sweet life. Dolce vita, dear readers!

COOKING METHOD:

1. Separate the egg whites from the yolks. Beat the whites with a blender to a thick, elastic foam.

2. Add the icing sugar to the yolks and beat as well.

3. Put mascarpone cheese in a bowl, sprinkle with vanilla sugar and mix well. Gently introduce egg yolks and whites into the cheese mixture. Whip again until smooth, but manually with a whisk.

4. Pour ground coffee and cinnamon sticks with boiling water.

5. Put the savoyardi cookies on the bottom of a deep bowl or break them into halves and arrange them in bowls. Pour the cookies with amaretto liquor and coffee, top with a mixture of mascarpone and beaten eggs.

6. Put the tiramisu in the refrigerator for several hours. Sprinkle the finished dessert with cocoa powder, fresh berries and mint leaves.

There are many recipes. american dessert "Brownie" with the addition of fruits and berries, frosting or whipped cream. The “true and proper” brownie has a light vanilla aroma, a crispy sweet crust and a moist center.

INGREDIENTS:

Dark Chocolate - 100 g

Butter - 180 g

Cane Sugar - 200 g

Vanilla Sugar - 1 sachet

Chicken eggs - 4 pcs.

Flour - 100 g

Walnuts - 100 g

COOKING METHOD:

1. Break the dark chocolate into pieces and melt it with butter in a water bath, constantly stirring the chocolate sauce with a shovel. Remove liquid chocolate from heat and let cool.

2. Using a blender, carefully beat the eggs, gradually adding cane and vanilla sugar.

3. Finely chop the walnuts. Gently add alternating sugar, flour and chopped nuts to the cooled soft chocolate, and mix well with a whisk. Pour in the egg mixture and mix thoroughly again. The color of the future brownie should be monophonic, without streaks.

4. With a sheet of parchment, line a baking sheet, put the dough on it and send for 20-30 minutes to the oven preheated to 200 ° C. Cut the cooled cake into squares. As a rule, brownies are served with a scoop of vanilla or pistachio ice cream.

Berry blanmange   - This is an exquisite and at the same time low-calorie recipe for a French dessert based on jelly from almond milk and fresh berries.

INGREDIENTS:

Milk - 500 ml

Powdered Sugar - 100 g

Almonds - 100 g

Seasonal fresh berries - 500 g

Gelatin - 6 g

COOKING METHOD:

1. Dip the almonds in boiling water for 3 minutes, then discard the nuts in a colander and pour over cold water. Carefully remove the peel. Grind the peeled almonds in a blender until flour.

2. Soak gelatin in a small amount of warm boiled water.

3. In milk, add 80 g of powdered sugar and almond flour, place on a stove and bring to a boil. As soon as the milk begins to boil, remove the pan from the heat and leave for 10 minutes. Strain the milk through a fine sieve or gauze into a bowl.

4. Squeeze the gelatin and add it to warm milk, mix until completely dissolved.

5. Pour the base of the dessert into the molds and refrigerate for a couple of hours.

6. Wash and dry the berries thoroughly, set aside a few pieces for decoration, and make berry puree from the rest. To neutralize the acid, you can add powdered sugar in the puree.

7. Remove the blanching from the molds and pour over the mashed berry, decorating with fresh berries on top.

Australian cake "Pavlova" created in honor of the visit of ballerina Anna Pavlova to Australia, and today is one of the most favorite desserts on the green continent and beyond.

INGREDIENTS:

Corn starch - 3 tsp.

Fat cream at least 30% - 550 ml

Fresh strawberries - 300 g

Banana - 1 pc.

Egg whites - 4 pcs.

Powdered Sugar - 1 cup

White wine vinegar - 1 tsp.

COOKING METHOD:

1. Beat the egg whites with a blender or mixer, and carefully sift the powdered sugar into the egg froth. At the very end, add sifted starch and vinegar.

2. Cover a sheet of parchment with a baking sheet, lay on it a protein mixture of about 20 cm in diameter. Beat the edges of the circle with a fork and draw thin grooves resembling a ballet tutu on the surface.

3. Put a baking sheet in a preheated oven to 150 ° C and bake a cake for 40 minutes.

4. Whip the cream into a thick lush foam. Wash and peel the banana and strawberries, cut them into quarters. Garnish the cake with whipped cream and chopped fruits and berries.

Traditional recipe light English dessert "Triangle"   from cream-soaked biscuit slices, fruits or berries, and whipped cream. Typically served in tall glass goblets.

INGREDIENTS:

Biscuit - 1 pc.

Raspberry jam - 5 tbsp.

Fresh raspberries or strawberries - 200 g

Fat Cream - 600 ml

Egg yolks - 3 pcs.

Sugar - 3 tablespoons

Almonds - 60 g

COOKING METHOD:

1. Raspberry jam soak the biscuit, break it into pieces and lay on the bottom of a large glass bowl. Sprinkle sponge cake with chopped fresh raspberries or strawberries on top.

2. For custard: in a small saucepan, heat 300 ml of cream (not to a boil!). Beat the egg yolks with sugar with a mixer or blender until smooth. Introduce warm cream into the whipped yolks and whisk the mixture again vigorously. Pour the cream back into the pan and put on low heat, stirring, wait until the cream thickens. Remove the finished cream from the heat and let cool.

3. Put the chilled cream on top of the biscuits. Whip the remaining cream, put them on top of the cream. Sprinkle the grate with the sweetened ginger almond and refrigerate for a couple of hours.

Viennese biscuit cake "Sacher", apricot confiture and chocolate glaze was created by pastry chef Franz Sacher in the 19th century and still remains Austria's most popular dessert.

INGREDIENTS:

Chicken eggs - 3 pcs.

Cocoa Powder - 25 g

Butter - 125 g

Cream - 160 ml

Flour - 150 g

Ground Almonds - 60 g

Dark Chocolate - 300 g

Water - 250 ml

Sugar - 125 g

Apricot jam - 110 g

COOKING METHOD:

1. Melt the dark chocolate in a water bath and let it cool. Beat butter with sugar using a mixer, add eggs, not ceasing to mix.

2. Add sifted flour, cocoa powder, melted chocolate to the bowl. Preheat the oven to 180 ° C, grease a baking sheet with oil, lay with parchment. Put the mixture on a baking sheet and place in the oven for about an hour until cooked.