Top 5 Desserts of the World

Corn oil is preferable for this tasty dessert. Powder, regular milk, and perhaps some raisins or pistachios are most of the ingredients. This dough is divided into small balls and they will increase in size like donuts. Sweet syrup is drizzled onto the soft dough. The syrup’s taste is indicative of where it is made in India. Gulaab Jamun can be stored over night to absorb more syrup. This is a traditional Indian dessert served on the holidays when firecrackers and celebrations are popping all around.

Chestnuts are the staple here, with sweet potatoes, sugar, mirin sauce and some vinegar. This chestnut is from a chestnut tree that is only found in Japan and South Korea. It is quite small, reaching only about 15 cm tall at the largest. This is a deciduous tree and the Japanese have taken advantage of Mother Nature’s offerings by creating a dessert candy that is delectable.

This ambrosial dessert is now linked to Greece and Greek food settings, but it was first concocted in the Ottoman Empire inside Turkey. During this period, the Greeks and the Turks shared foods and ideas, including, but not limited to, this spectacular dessert known as Baklava. Kitchens should be kept humid and the cook needs to be prepared because Phyllo dough is used in the recipe. It can be tricky to manipulate: it is fine and dries very quickly. Honey, sugar, lemon juice, and orange water are used to make a syrup, which is poured over layers of phyllo dough and melted butter. Nuts are placed on top, usually pistachios, and the result is a thick but savory dessert.

This brilliant summer dessert features a chewy, marshmallow meringue, which goes perfectly with cream and berries. This is a dessert preference in Australia, New Zealand, and England. It is made from egg whites and sugar and, when cooked by someone who knows what they are doing in the kitchen (not me), the outside of the meringue shell will be crunchy. Whipped cream envelopes this dessert while the inside has a marshmallow-like texture. It is served with any of these luscious fruits: strawberry, kiwi, raspberry or peach.

I am sure it is not uncommon for some people in England to just skip dinner to get to this warm, strawberry jelly sauced, scrumptious plate all the more sooner. What separates this pudding from the rest is the topping. The pudding is not what marvels one’s senses; it is the strawberry jam that is cascading down the sides of the pudding. Usually, this type of pudding is baked in a dariole mold. This translates into the French verb “dorer” which means “cover in gold.” Sounds enticing!