The world of confectionery art is filled with amazing masterpieces!

Which ones are the most popular and favorite? Eternal classics or taste-exploding modernity? What should you definitely try at least once in your life? Which desserts managed to stand out, become the best, memorable and, of course, desirable delicacies.

Top 10 most delicious and fashionable desserts*

1. PAVLOVA CAKE

A light and airy dessert based on meringue and whipped cream.

This masterpiece appeared thanks to the tour of the Russian ballerina Anna Pavlova in New Zealand. She inspired local confectioners to create such a delicious creation and rightfully deserved to give it her name, because it is as sophisticated and weightless as the ballerina herself.

This dessert is also among the top ten popular desserts peace.

Be sure to treat yourself to this delicacy.

1. NAPOLEON CAKE"

As legend has it, this cake was first prepared by the confectioners of Tsarist Russia for a celebration dedicated to the centenary of the victory over France in the War of 1812. The dessert was served in the form of an emperor's cocked hat, impressing everyone with the combination of the thinnest crispy puff pastry cakes and the most delicate custard.

Now this cake is a legend itself.

Everyone has tried it at some point and every self-respecting pastry chef has his own Napoleon recipe.

1. CHEESE CAKE

Cheesecake is also already a legend. A legend since then Ancient Greece. It was there that the first hints of this dessert appeared, but then main ingredient- cream cheese was replaced with cottage cheese.

This is the cake that everyone knows and loves. Even those who don't eat sweets usually make an exception for Cheesecake.

Try making this delicacy yourself. Easy and simple, no baking.

1. "TIRAMISU"

Most famous italian dessert– Tiramisu, the name of which translates as “lift/pull me up.”

And so it is! The most delicate, incredibly airy piece of Tiramisu lifts your spirits and gives you joy, and the contrast of sweet buttercream and bitter coffee takes you beyond the horizon of taste.

1. CUPCAKES

They are incredibly popular, because not a single holiday table is complete without these small portioned cakes.

Can you resist such beauty? Bright, charming, and so different! Best version dessert for an interesting photo that definitely needs to be posted on social networks.

But cupcakes appeared a long time ago, back in 1828. In Eliza Leslie’s book you can find a recipe for a dessert based on a sponge cake with a cream cap, cooked in ceramic cups, hence the name - cupcake.

1. TARTALETS

What is a tart? This is a thin, crispy, crumbly base made from shortcrust pastry“sablee” and delicate filling.

A tartlet is a small tart.

This is a celebration of taste, and also, this is the perfection of combinations, shapes and textures.

There are no words, only clear lines and the desire to try the delicacy.

You can make your own tart, not just a simple tart, but one with carrot filling.

1. ECLAIRS

This classic dessert French cuisine is gaining incredible popularity and becoming the main trend in confectionery fashion.

A magical treat from mega delicious choux pastry, filled with custard, drives many people crazy.

This masterpiece was created by the French culinary specialist Marie-Antoine Carême. It was he who first prepared “airy pies” and filled them with cream. On the one hand, it is not difficult, but on the other hand, there are so many important little details and secrets in this process that many are afraid to prepare them.

1. RED VELVET CAKE

Delicate, velvety, moist, red.

Red Velvet is a favorite dessert of Americans and Canadians, who still argue about the true origin of the recipe for this cake.

And the rest simply enjoy the stunning view of the neat cut with red and white stripes and are surprised by the vibrant taste.

1. MOUSSE CAKES

Mousse desserts are experiencing a real boom.

They are loved for their tenderness, unobtrusiveness, sophistication and beauty of simple lines.

Modern and elegant, they amaze with their variety of tastes and shapes.

Combinations of the main ingredients - sponge cake, confit, mousse, crumble, jelly - each time gives a new amazing taste.

Mousse desserts are not at all complicated if you know a few tricks and nuances that will allow you to make stunning, elegant cakes.

1. MACARON (or MACARONS)

Another stunning and one might say glamorous dessert for photos, which is why it has become so popular.

The bright colors of these French cakes will brighten up any celebration.

The recipe is simple: two air halves made from almond powder And the most delicate proteins, held together with filling (in the classic version, this is ganache). The cooking method requires the skill of the master, as well as knowledge of many nuances.

Macarons are colorful sweets that delight everyone.

If any of the listed desserts are not familiar to you, then you urgently need to correct this, which means it’s time to cook something delicious)))

Any festive feast must certainly end with serving 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 a meal appeared relatively recently, some centuries ago, when sugar began to actively spread throughout the world.

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

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

What's interesting is that it's very simple, but incredibly sophisticated and delicate dessert, which is 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 Nellie Melba, very popular in the 19th century.

They say that this 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 treated only one singer to the created masterpiece for several years.

2. Gulab Jamun

In second place in our top 10 is a popular Indian dessert, the main ingredients of which, at first glance, are completely 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, 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 the famous dessert was prepared especially for the Grand Duke Cosimo III de' Medici.

By the way, the name itself translates as “lift me up”, probably you couldn’t imagine anything better! Prepared from mascarpone cheese, eggs, cream, rum, and cookies " Lady fingers", grated chocolate and cocoa are often added.

4. Macaroons

This cute and light delicacy is also distributed 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 the fairly popular fortune cookies, these are completely different things. Crumbly, 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 beloved dessert was first served in Ancient Greece. Naturally, at that time they still didn’t know cream cheese, and therefore they prepared it from cottage cheese. The classic version of the recipe, which we know today, was born in 1929 thanks to chef Arnold Reuben. He was the first to think of using Philadelphia cheese, which is where the name of the dish, which is still used today, came from.

6. Eclair

This amazing delicacy made 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 Carême, who, at one time, successfully worked under Russian and European monarchs.

It was he who came up with the idea of ​​baking ready-made airy pies, which are subsequently filled with cream. Later, many varieties of this delicacy appeared, however, the meaning remains the same.

7. Pavlova cake

Just amazing dessert based on cream and meringue, as is known, was named after the famous Russian ballerina Anna Pavlova. As you can see, fragile beauties are capable of inspiring not only poets, artists and musicians, but also confectioners; by the way, candies, various desserts and wines were also produced under her name.

This one is lightweight, with minimum quantity calories, a dessert, is very popular in New Zealand, England and Australia, where, by the way, it can only be found in expensive restaurants and pastry shops.

8. Creme Brulee

It is called, and the name translates as “burnt cream.” In its classic form, the dessert is an airy custard covered with golden caramel crust.

9. Napoleon

Can such a list of the best and most popular desserts in the world be complete without the elegant, melt-in-your-mouth favorite Napoleon? Rumor has it that the origin of the dish is directly related to the famous historical figure, Napoleon Bonaparte, but will we really know the truth today? By the way, almost every cuisine in the world has its own variation of Napoleon, but it’s no surprise that in Russia alone there are more than a dozen of them.

10. Sabayon

And this masterpiece already belongs to Italian cuisine, however, has 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.

Dessert (from French dessert)- the final dish of the table, designed to provide pleasant taste sensations at the end of lunch or dinner, usually sweet delicacies (Wikipedia).

Dessert- a sweet dish, fruits, etc., served at the end of lunch. The word was borrowed at the end of the 18th century. Even in the dictionary of 1795 they wrote “desser” (from the French verb desservir - to remove from the table, that is, “the last dish”). The term “dessert” replaced the Russian word “pie”, which had long been used in common parlance to denote any sweet dish (“And the cake was blancmange...” - Alexander Pushkin, “The Young Lady-Peasant”) (Humanitarian Dictionary, 2002).

Note that the name “sweet dish” is still not entirely correct, because dessert is not always sweet. So, in Russian cuisine, black caviar can be served as a dessert, and in French - cheese.

Meringue, otherwise - meringue (from French baiser - “kiss”) - a French dessert of whipped with sugar and baked egg whites. Sometimes cream of tartar or corn starch(as a binding component).

There are several types of meringue that are used as a top layer for other desserts (French Floating Island, lemon meringue pie, etc.) or as a independent dish. Meringues also differ in the method of preparation.

The so-called “Italian meringue” is prepared in boiling sugar syrup, after which it is used in various cakes or baked separately, and the “Swiss meringues” are first beaten over a water bath, and then allowed to cool, without stopping whisking, and then baked.

“Swiss meringues” are most often used for the dessert “Pavlova Cake”. The most common are “French meringues”.

Blancmange - traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. A traditional blancmange recipe includes almond milk, rice flour or starch, sugar and spices (vanilla, nutmeg and others upon request). Modern recipes often also include gelatin (or another jelly-forming additive), since its use improves the appearance of the dish: the jelly becomes denser and holds its shape.

Brownie (from English - Chocolate brownie) - chocolate cake, rectangular pieces of sliced ​​chocolate cake with a characteristic brown color. Traditionally for American cuisine. Depending on the recipe, it may have the consistency of a cake, cupcake or cookie.

Wagashi - traditional Japanese sweets. They differ from ordinary confectionery products in that they are prepared exclusively from natural ingredients: rice dough, bean dough, oil seeds, rhizomes and similar grain and vegetable products, as well as seaweed agar-agar. In addition, wagashi contains nuts, chestnuts and dried fruits. Some species contain green tea, herbs, natural flower nectar. For the Japanese, as you know, not only the taste, but also the appearance of any product, including sweets, is important.

Wagashi have a less sweet taste than the sweets familiar to Europeans. They may even seem completely unsweetened to people who are not used to them.

There are many varieties of wagashi: mochi, ekan, manju, uyro and others.

Whipped cream (otherwise known as Chantilly cream or Chantilly cream (from French - Crème chantilly) is a dessert made from sweetened whipped cream, sometimes with the addition of vanilla. This dessert is believed to have been invented by François Vatel, head waiter of the Chantilly castle in the 17th century.

Used in making pastries, cakes and other desserts. Often served with ice cream and used to make ice cream desserts.

Grilyazh (from French - grillage, “frying”) - a French dessert from roasted nuts with sugar. Derived from eastern halva coarse grind. Also called nut candies, produced at several confectionery factories USSR and Russia.

Confectioners divide grilled meat into two types: soft, which includes boiled fruits and crushed nuts. The hard one consists of crushed nuts drenched in melted sugar. There are also fruit-grilled candies, where fruit syrup acts as a binding component.

Yekan - national Japanese delicacy. It is a thick jelly-like pastille, the main components of which are red (sometimes white) bean paste, agar-agar and sugar. May have the most different taste and color. Usually sold in tiles.

Calissons - (from French - Calisson) - a French dessert, a traditional Provencal sweet, which is made in a special factory in the city of Aix-en-Provence. The composition includes almonds, candied fruits and a layer of sugar glaze. By taste qualities reminds me of marzipan. The shape is similar to delicate petals, the bottom layer of which consists of unleavened dough, the second is filled with almonds or melon. The dessert is topped with sugar icing.

The name “calisson” is surrounded by many legends, but the most romantic is the one associated with the wedding of the brilliant King Rene, Duke of Anjou and the modest Jeanne de Laval.

It was these almond-melon sweets, presented among others traditional sweets Aix-en-Provence brought a smile to the sad Jeanne. “What are these deliciously delicate boat-shaped sweets called?” she asked. “Ce sont les calines! (These are kisses!),” exclaimed King Rene, delighted with the smile of his beloved. Now les calins in French means hugs.

Canele (French canelé) - small culinary product, a signature dessert of Aquitaine and French cuisine in general. Canele has a soft and tender dough, flavored with rum and vanilla, and the outside is covered with a hard caramelized crust. The name comes from the Gascon word canelat, which means flute. Canele has the shape of a small grooved cylinder, approximately five centimeters in height and diameter. The outside of the dessert is crispy and caramelized, and the inside is soft.

Traditionally, canele is consumed as a dessert for breakfast and afternoon tea. However, with the growing number of variations, canelé consumption is also changing. Canelé is often served during liqueur wine tastings.

Traditional canelés are sold in sets of 6 or 10 pieces. Due to their strength, caneles tolerate transportation well.

Use cutlery Not recommended when eating large caneles. However, this is a good way to avoid getting caramel on your fingers.

Catalan cream (from Catalan - La Creme), or St. Joseph's cream - dessert, a traditional dish of Catalan cuisine. Similar to French Creme brulee, but it is prepared not with cream, but with milk.

The main components are milk, egg (usually only the yolk), sugar. Sometimes spices, cinnamon, vanilla, and zest are also added. Typically, after cooking, the cold cream is coated with sugar and exposed to high temperature, to upper layer turned from sugar into a crispy crust. Some recipes differ from the classic one and involve the addition of starch or flour.

It has its second name because it is traditional dish on the day of Joseph the Betrothed, celebrated on March 19.

Clafoutis (from French clafoutis) - a French dessert from Limoges that combines the features of a casserole and a pie. Fruits in sweet liquid egg dough, similar to pancakes, are baked in casserole dishes or quiches. First place the fruit in a greased baking dish and then pour the batter over it.

Although classic version Clafoutis is made from pitted cherries; cherries are often placed without pits for ease of consumption or are completely replaced with other berries. There are also apple, pear, apricot, and plum clafoutis (the fruit in this case should be cut into cherry-sized pieces).

Creme brulee - this is custard butter cream, similar in consistency to pudding and covered with a crispy caramel crust. The name creme brulee translates as “burnt cream”, because in the classic recipe, after the preparation of the cream is completed, sugar is set on fire on its surface, thus caramelizing the top baked layer.

Creme brulee is considered a French dessert, but there are several versions of its creation. Thus, according to one of them, the first creme brulee was prepared by the British within the walls of Trinity College, Cambridge University in the 17th century.

In France, they are convinced that creme brulee was invented by François Messialo, who was in charge of the kitchen of the Duke of Orleans. The French have a strong argument for this statement: the royal chef mentions the dessert in his book published in 1691. However, for some reason the published recipe strongly resembles Catalan cream. Knowing this, the Spaniards claim that Messialo brought the recipe from a trip to Catalonia, where he most likely tried the wonderful dessert.

A Spanish legend says: in the 16th century, a bishop visited a Catalan monastery, and the nuns did not have the monastery flan to treat the high dignitary. However, without being confused, they hastily prepared vanilla dessert, and to hide their sluggishness, they covered it sugar crust. When the clergyman was presented with dessert straight from the fire, he burned himself and exclaimed: “Crema!”, which means “burns” in Catalan. So this name stuck to the newly invented dessert, which later became known as Catalan cream. Today in Spain it is traditionally served at the festive table on St. Joseph's Day.

Manju - national Japanese delicacy, type wagashi. Most often, manju is a pie made from wheat, buckwheat or rice flour filled with anko (angular beans boiled with sugar or honey). Baked in a mold. There are several varieties: some are round balls with a lot of filling, others are shaped like small flatbreads with a layer of sweet grain beans.

Mochi - a Japanese flatbread made from a special type of glutinous rice pounded into a paste mochigome and rolled into shape. The traditional process of creating these flatbreads is called mochitsuki. The greatest demand for mochi occurs on New Year's Eve. Mochi is also known in Hawaii, Korea, China, Cambodia and Thailand. Does not have a distinct taste or color. By using various additives(coconut milk, mirin, green tea) you can change the taste, natural dyes- color.

Pavlova (from English - pavlova) - meringue cake with fresh fruit, especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruit (in New Zealand and Australia they prefer strawberries combined with passion fruit pulp, in the UK - raspberries). You can bake Pavlova in the form of a cake, or in portions, decorating each portion separately.

Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. In those years, many brands bore the name of the famous dancer: chocolate candies, clothes, perfume.

The exact time and place of invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

Panna cotta (from Italian - “ boiled cream") is a popular Italian dessert. The basis of the dessert is cream, milk, sugar, and high fat content of the products and freshness are required. After heating the ingredients and bringing the mass to a boil, the dessert is poured into molds and placed in the refrigerator for 12 hours. Depending on density finished product it is laid out either on a plate or served in a bowl.

Initially, panna cotta was prepared like this: cream was heated along with fish bones and fruits and berries were added and cooled. Instead of fish bones Now they use gelatin.

Pancakes , or American pancakes is one of the most common dishes in the United States and Canada. Small round fluffy pancakes, generously sprinkled with syrup, are part of almost any breakfast. Translated, it simply means a cake in a frying pan (pun-frying pan, cake).
The history of the first pancakes is little known to many people; we only know that the first pancakes in America appeared thanks to migrants from Scotland.
Today, American IHOP-Restaurant, well-known McDonalds and many other bistros, cafes and catering establishments necessarily have in their menu pancakes with a variety of additives: berries (blueberries, blueberries, raspberries, strawberries, etc.), fruits (bananas, apples , pears), chocolate, various cereals, honey, etc. Additives can be mixed into the dough or served with ready-made cupcakes.
Pancakes are baked in a small frying pan.

Baklava (or baklava) - popular pastry made from puff pastry with nuts in syrup, widespread in the cuisines of Eastern peoples. A dessert made from paper-thin sheets of dough that are coated with butter and layered in a rectangular baking dish or rolled into cylinders.

The first mention of sweets dates back to the 15th century: “The tradition of cooking thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in Topkapi Palace, there is a record from the time of Sultan Fatih, according to which the first “baklava” was prepared in the palace in August 1453. They say that the Sultan liked the cook’s invention so much that he ordered his recipe to be immortalized. Since then, baklava has been prepared at every holiday.”

Very popular in Turkey, Armenia and Azerbaijan, it is also in demand in Iran, Tajikistan, Turkmenistan and Uzbekistan, where baklava is traditionally served during the spring holiday of Nowruz.

Baklava is made from many sheets of dough no more than 1 mm thick. The main ingredients are flour, honey, walnuts and butter. The cooking principle is quite simple: sheets of dough are greased with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling. High-calorie dessert.

Pelamushi - (Georgian ფელამუში) - dish Georgian cuisine, thick jelly made from grape juice and corn flour. Pelamushi is usually served with peeled nuts or kozinaki.

Pelamushi is a traditional sweet dish. It is prepared during the cold season, and is also a must for weddings and large feasts. Each region of Georgia has its own pelamushi, but with different names. Classic pelamushi is made from red grape juice.

Baba (Babu au rhum) - sweet pastries made from yeast dough with a characteristic shape (high and loose), often with the addition of raisins and vanilla. The baba is sprinkled on top powdered sugar or covered with chocolate glaze. German version women are called gugelhupf (kugelhopf).

The father of the “woman” is considered to be the Polish king Stanislav Leszczynski (1677-1766), the great-grandfather of the French kings Louis the Sixteenth and Louis the Eighteenth. According to legend, the kugelhopf cake, popular at that time, seemed too dry to the king, and it occurred to him to dip it in wine. The king liked the resulting option so much that he decided to call it new dessert in honor of his favorite literary character, Ali Baba. Then they began to use rum instead of wine.

Savoyardi (from Italian - savoiardi - “savoy”, also “lady fingers”) - biscuit cookies elongated flat shape, covered with grains of sugar on top. Savoiardi easily absorb liquid and become very soft. Savoiardi is an essential ingredient in many French desserts In particular, these cookies are used in the preparation of ice cream cakes, Russian charlotte and tiramisu.

Savoiardi were invented at the court of the Dukes of Savoy at the end of the 15th century on the occasion of the visit of the King of France and soon received the status of the “official” cookie of Savoy.

Tiramisu - Italian multi-layer dessert, which includes the following ingredients: mascarpone, coffee (usually espresso), chicken eggs, sugar and savoiardi cookies. As a rule, the dessert is powdered with cocoa powder. A variation is possible with the addition of walnuts.

Tiramisu is one of the most popular desserts in the world. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi - biscuit, coffee impregnation- fruity or alcoholic (usually Marsala or Madeira), and in some variations, tiramisu may resemble pudding or cake.

It is believed that the name "tiramisu" comes from the Italian phrase tirare mi su - "lift me up." Whether this is true or not, tiramisu really lifts you up and brings you to bliss. The right to be called the birthplace of tiramisu is disputed by Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont). Siena legend says that in the 17th century, Tuscan confectioners invented and dedicated a dessert to the Grand Duke of Tuscany, Cosimo de' Medici, which they called Zuppa di Duca - "Count's soup." And that, supposedly, this particular dessert is the great-grandfather of tiramisu. But, as cuisine historians hint to us, all that remains from this dessert in tiramisu is the idea of ​​soaking the sponge cake. Which is also a lot, because impregnation is one of the foundations of this Italian dessert.

Uiro - also known as Uiro-mochi. This is a variety wagashi- a traditional Japanese gourmet sweet made from rice flour and sugar with a bean base. Rice flour, sugar and water are mixed to form a paste, and then the water is evaporated. Uiro turns out to be light and sweet, and their viscous structure resembles rice cakes mochi.

Bread soup - a dish of Northern European cuisine. Bread soup is present in national Danish, Latvian, Swedish, and Finnish cuisine.

Rusks are soaked in boiled hot water, sugar and honey are added to them. When the base is ready, it is heated and fruit slices boiled in liquid sugar syrup and whipped cream sweetened with powdered sugar are added. The soup is served cold.

Cheesecake (from English cheese - cheese, cake - cake) - a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to the soufflé cake. The first cheesecakes appeared in Ancient Greece.

Cheesecakes are made from Philadelphia cheese. Sugar, eggs, cream and fruit are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added.

In the UK, cheesecake is an unbaked cold dessert that usually consists of a base layer of crushed biscuits mixed with butter and pressed into a thick pancake, and a layer of filling - a mixture of milk, sugar, cheese, cream, and sometimes gelatin.

Churchkhela (from Georgian ჩურჩხელა) - Georgian national delicacy. Distributed under other names in Azerbaijan, Armenia and Cyprus. Prepared from nuts strung on a string in grape juice thickened with flour or pelamushi. It has high nutritional properties.

To prepare churchkhela, broken walnuts are put on a thick thread. Thread with walnuts dipped into the prepared pelamushi, then put on a stick and cooled - this is how churchkhela is obtained.

Charlotte (from French - Charlotte) - sweet pie from apples baked in dough. Classic charlotte is a German sweet dish made from white bread, custard, fruit and liqueur.

Idea classic charlotte was borrowed from the British: charlotte is a type of pudding, which is usually served warm. The bottom of the mold is lined with bread soaked in oil or egg mixture. Place a layer on top of the bread ready apples(boiled with sugar or pureed) and covered with a layer of soaked bread. You can make several layers. The charlotte is then baked in the oven and served warm with ice cream, whipped cream or sweet sauces.

Russian charlotte was invented in London at the beginning of the 19th century. French chef Marie Antoine Careme, who was in the service of Alexander the First. Initially, the dish was called charlotte à la parisienne (“Parisian charlotte”), later the dessert became famous throughout the world under the name charlotte russe (“Russian charlotte”). To make Russian charlotte, the mold is lined with savoiardi cookies or ready-made sponge cake and fill out Bavarian cream and whipped cream. Then the dessert should be cooled until hardened.

Strudel (from German - Strudel - “vortex, funnel, whirlpool”) - Austrian flour dish in the form of a rolled tube sheet dough with filling. Dessert strudel is made from pull test filled with fruit (apple), berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), cottage cheese (with vanilla), strudel with poppy seeds and cinnamon or other ingredients. The top of the sweet strudel is brushed with melted butter and sprinkled with powdered sugar.

Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel goes well with light coffee(like latte) and tea.

Each country is famous for its own national dish: borscht in Russia, pizza in Italy, shpikaki 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 in the world.

Gulab Jamun (India)

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

The taste of the syrup differs depending on what part of the country you are in. Some states prefer saffron, some citrus juice, and in some rose water. The dessert immersed in syrup is usually left overnight so that the syrup can be completely absorbed into the delicacy. Gulab Jamun is served both cold and hot. This traditional Indian dessert is usually served on holidays, where it is enjoyed with the roar of fireworks and music.

Chestnut quintons or creamy candies (Japan)

In all countries of the world, such candies are more suitable for cinemas than for festive feast. However, for Japanese creamy sweets You can make an exception, because the taste of no other candies can compare with the famous chestnut quintons.

The basis for this delicacy is chestnut. Added to it sweet potato, sugar, vinegar and sweet sauce. Interestingly, the chestnut varieties used to prepare these quintons can only be found in Japan and South Korea.

Baklava (Türkiye)

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

This dessert is made using special dough phyllo, which is sometimes quite difficult to handle due to the fact that 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. The dessert is decorated with pistachios or other nuts on top.

Pavlova cake (Australia and New Zealand)

This light and airy dessert is very popular in Australia, New Zealand and England. It is almost impossible to buy Pavlova cake in small local shops or nearby eateries. This dessert is usually served in specialized confectionery stores and expensive restaurants. Pavlova cake is a real godsend for those losing weight, because it has very few calories. This dessert is prepared using egg whites and sugar. The top of the cake is decorated with whipped cream and fresh fruits - strawberries, kiwi, raspberries, peach.

Castle Pudding (England)

England is one of those countries that can rarely surprise you with special culinary delights. However, this dessert is an undoubted source of pride for the British. Castle Pudding - a warm, delicious dessert, generously drizzled strawberry sauce. The special highlight of this dish is the topping - Strawberry jam, which runs down the sides of the pudding.

Fruit salad (Central Africa)

There is nothing healthier and tastier than fruit salad. Undoubted benefits for the body are one of the main advantages of this dessert. There is no specific recipe for this delicacy in Central Africa, but all recipes contain watermelon as an essential ingredient. Watermelon feeds the entire animal world of Central Africa, and is used in many dishes in this country.

Macaroons (China)

These cookies, of course, are quite common in all countries of the world, but they came to us from China. Many Americans, for example, often go to Chinese restaurants just for the sake of this dessert they love. Sometimes macaroons served as a compliment to main courses - suckling pig, lobster and others. Many people confuse macaroons with the famous Chinese cookies with predictions, but in taste the macaroons are far ahead of their rival. It is best to consume this dessert with milk.

Tiramisu (Italy)

Another name for this dessert is “Tuscan trifle”, and it was born in Siena, a city in northwestern Italy in the province of Tuscany. Tiramisu is a light and airy dessert, somewhat reminiscent of tapioca pudding. “Tuscan trifle” is prepared from eggs, mascarpone cheese, lady fingers cookies, cream, brandy, sugar, rum and grated chocolate or cocoa.

Churros (Spain)

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

Sopapillas (USA)

Translated from Spanish, the name of this dessert means “sweet fried dough" Sopapillas are a prominent representative of a whole family of desserts - fried buns - which are very common in almost every corner of the United States. This dessert first appeared more than 200 years ago in New Mexico. You can eat sopapillas as a separate dish, or by dipping them in honey, revealing the taste of this delicacy in a completely new way.

Five legendary cakes that the whole world knows (and bakes). Famous desserts Austria, Italy, Germany and, of course, Russia. It will be delicious!

True gourmets with a sweet tooth sincerely consider dessert to be the king of any feast. Which is quite explainable by their taste preferences. Remaining absolutely indifferent to deli meats, vegetable dishes and valuable varieties of fish, they show childish delight when sweets are served on the table. It’s hard to argue that a cake is a worthy end to any anniversary evening or gala reception. But few of us know that the most famous cakes, which can be tasted in any cafe or restaurant today, have an amazing history.

1. Cake “Anna Pavlova”

The Anna Pavlova cake is one of the most popular in Russia today.

The light and airy creation of “Pavlova”, based on meringue and whipped cream with the addition of berries and fruits, owes its appearance to the tour of the famous Russian ballerina Anna Pavlova in New Zealand. Local confectioners invented this delicate dessert to show their admiration for the talented woman. And it was so sincere that the cake has long been included in the top ten most delicious desserts in the world.

By the way, experienced confectioners They claim that it is very easy to make, you just need to know a few secrets.

2. Dessert “Tiramisu”

Today you can try Tiramisu anywhere in the world, but only in Italy it is unique. Don't believe me? Try it as soon as you get the chance!

Tiramisu can rightfully be considered the most famous Italian sweet dish. Its name literally translates as “lift me up.” What does this mean? Practical nutritionists believe that we're talking about O high calorie content treats. Cheerful Italians tend to believe that every bite they eat significantly improves their mood. But cunning nobles tried to taste it before love pleasures in order to confirm their masculine strength to their chosen one.

This dessert has the status of an aristocrat among its fellows, and therefore requires an appropriate attitude. Its soft delicate taste with light creamy notes, should be enjoyed slowly. It is very difficult to explain what the real thing is. This is a cross between pudding, cake and soufflé, and in the best manifestations of the listed dishes.

3. Napoleon Cake

A very simple cake at first glance - a dozen layers with cream - won the hearts of many sweet tooths!

The Napoleon cake in the minds of each of us is inextricably linked with France, although it was first prepared in Russia in 1912 in honor of the centenary of the expulsion of the French from the country. Dish of thin puff pastries and custard was served on the table in the shape of the triangular hat of the defeated emperor and suddenly gained unprecedented popularity! And even today only a few people can refuse the pleasure of enjoying a piece of soaked, hearty Napoleon.

4. Sacher Torte

Let's be honest, not everyone falls in love with Sacher and not the first time. He is too prim and specific - nothing superfluous, no special features.

If fate ever takes you to Vienna, be sure to try the luxurious Austrian Sachertorte. A dizzying cocktail of flavors and aromas usually leaves no connoisseur indifferent gourmet dishes- These are elegant notes of chocolate with light tones of apricot jam. It first appeared on the desk of Austrian Chancellor Metternich in 1832. Young sixteen-year-old chef Franz Sacher created an amazing creation of chocolate cakes with layers of apricot jam, filled with thick chocolate glaze. The experiment, in the end, turned out to be more than successful!

5. Black Forest cake

But as a rule, everyone likes Black Forest cake!

The Germans are not one step behind the Austrians in the culinary industry. The Black Forest cake, better known among us as the Black Forest, is a significant proof of this. The secret of its tenderness is considered to be the impregnation of chocolate sponge cakes Kirschwasser (fruit cherry brandy), as well as whipped cream with fresh cherries. This miracle is sprinkled with chocolate chips on top.