Dessert

Avocado crazy is a Sri Lankan dessert made with ripe avocados, sugar, cream, and (optionally) rum. The avocados are scooped, mashed, then combined with cream, sugar, and a dash of rum, if desired. Before serving, the combination is chilled, and it is then garnished with nuts or whipped cream. The dessert is also sometimes served as a milkshake with a scoop of vanilla ice cream.

Avocado Crazy

Awameh is a sweet Syrian dish consisting of small balls of dough which are fried in hot oil and soaked in honey, cinnamon, or sugar syrup. Sometimes, awameh is sprinkled with sesame seeds. The name of the dish means floater in Arabic, referring to the way the balls float on the surface while being fried.

Awameh

Ayote en miel is a traditional dessert that&rsquo;s especially popular in Nicaragua and Guatemala. The dessert is usually made with a combination of ayote (squash), sugar, cinnamon, ginger, allspice, and water. The mixture is simmered over medium heat until the squash becomes very tender and absorbs most of the sugary syrup. Once done, ayote en miel can be served warm or left to cool down, and it&rsquo;s then served cold. This dessert is often accompanied by a scoop of ice cream or a cloud of whipped cream on the side. It&rsquo;s typically served on occasions such as Christmas or Dia de los muertos on November 1st.

Ayote en miel

Candied quince or ayva tatlısı (lit. quince dessert) is a classic Turkish treat that is traditionally prepared in winter time, because quince is a seasonal fruit, best enjoyed from October to early January when there's an abundance of it in T&uuml;rkiye. Quince is delicious when fully ripe and it can also be enjoyed raw, but its slightly sour flavor can be a little tough to tackle for some, which is why this fragrant fruit is most often cooked. Poached in sugar syrup, quinces become sweet and tender, gradually taking on a gorgeous, deep amber color while exuding an intense, floral, and rosy aroma. The secret to such an amazing transformation lies in slow, gentle simmering. Ayva tatlısı is traditionally topped with a scoop of kaymak, a rich Turkish clotted cream made with the milk of water buffalos; sprinkled with crushed pistachios or walnuts, and most often enjoyed over a cup of coffee.

Ayva tatlısı

Portugal

Azevia is a traditional fried pastry from the Alentejo region of Portugal, typically half-moon shaped and about 8 cm long. The pastry is made from a dough consisting of flour, eggs, lard, olive oil, water, and salt and is typically covered with a mixture of sugar and cinnamon after frying. Some variations will also have the pastry flavored with orange juice. Azevias can have a variety of sweet fillings, typically chickpeas, sweet potatoes, doce de gila (a type of squash), and even beans. Almonds are sometimes added to enhance the flavor and texture of the filling. The preparation involves kneading the dough until it becomes elastic, rolling it out, filling it, folding it into a half-moon, and then frying it before rolling in sugar and cinnamon. While these pastries are now associated with festive seasons like Christmas and Carnival, they were historically linked to religious convents, with early recipes preserved in convent cookbooks. The name "azevia" is shared with a type of flat fish, likely due to the similar shape of both. In addition to their history as a treat for special occasions, azevias were sometimes used in playful Carnival pranks, in which case they were filled with cotton.

Azevia

France

Also known as rum baba, these small yeast dough sponge cakes are filled with raisins or currants, baked in a ring mold, and soaked in rum. The hole in the center of the cake is filled with either pastry cream, fresh fruit, or whipped cream. This dessert is believed to have been invented by pastry chef Nicolas Stohrer, who cooked for exiled Polish King Stanislas Lesczyńska when he came to France after his daughter&rsquo;s marriage to Louis XV. Stohrer&rsquo;s p&acirc;tisserie in Paris first began to sell baba cakes in 1730, while the addition of rum to the cakes has been noted in recipes since 1835. Some say that baba au rhum was named after Ali Baba, a hero from 1001 Nights and the favorite character of King Stanislas, while others say that the name stems from the Slavic word baba, which means &ldquo;grandmother&rdquo; or &ldquo;old woman&rdquo;. Baba au rhum are served on a plate with a traditional cherry garnish, ideally with a bit of whipped cream on top. Along with Poland and France, varieties of baba au rhum are also quite popular in Naples, Italy.

Baba au rhum

Baba de camelo is a type of caramel mousse that hails from Portugal. It is made with sweetened condensed milk that is usually cooked until it transforms into thick and caramelized dulce de leche. In some variations, condensed milk is not cooked, or it can be replaced with canned dulce de leche. Egg yolks and whipped egg whites are then incorporated into chilled milk, creating a creamy dessert with a light texture. Baba de camelo can be served in smaller, individual-sized portions or a large bowl. It is typically garnished with slivered or ground almonds and should be enjoyed well-chilled. The evocative name baba de camelo&mdash;which translates to camel's drool&mdash;was probably given due to the dessert's light brown color.

Baba de camelo

Baba-de-mo&ccedil;a is a traditional dessert, a custard cream with eggs and coconut that is a common filling in numerous birthday cakes and pastries. It is made with coconut milk, sugar syrup, and egg yolks, developing a flavor that goes extremely well with sponge cakes. The name of the dessert can be literally translated to a maiden's kiss. Baba-de-mo&ccedil;a was also the favorite sweet amongst the nobles in the Second Empire, which lasted from 1840 to 1889.

Baba-de-moça

Babka is a sweet, rich bread that is traditionally served on Easter Sunday in Poland and other Central and Eastern European countries. The cake usually contains raisins and rum for flavoring, and it is glazed with a fruit-based icing. The name of the cake comes from the Polish word for grandmother, referring to the method of baking the dish in a Bundt mold, so when it is served, it is reminiscent of a grandmother's wide, fluted skirt. Some believe that babka's round shape is a symbol of fertility, and while most people believe it originated in Slavic regions around Easter, some food historians claim that it came from Italy to Poland, where it was developed into a version of the classic Italian panettone. Today, babka can be made in a variety of different flavors such as vanilla, lemon, or chocolate. It is traditionally served as an afternoon snack or a dessert, and it is recommended to pair it with a cup of hot coffee. There is also a Jewish version of the dessert in which cinnamon and chocolate are used instead of the fruit filling, and it is especially popular in North America.

Babka

Italy

Baci di Alassio are decadent chocolate-hazelnut cookies from the small picturesque Ligurian town of Alassio. They are called baci, meaning kisses, because they consist of two small hazelnut cookies with a rich chocolate ganache sandwiched in between, so the whole thing looks similar to lips sending a kiss. Unlike the more famous baci di dama, they are neither hard nor crunchy, but chewy and soft, with a texture similar to the popular French macarons. Wonderful when consumed on their own, they taste even better when paired with a cup of strong Italian espresso.

Baci di Alassio

Baci di Cherasco are crunchy, irregularly-shaped Piedmontese sweets made with dark chocolate and renowned hazelnuts of the Tonda gentile delle Langhe variety that are first toasted, then crushed together with sugar and cocoa butter. This specialty from Cherasco has a long tradition - it has been produced since the 1800's, and nowadays they are even protected as a traditional agricultural product. It might be simple, but a combination of dark chocolate and prime quality hazelnuts is enough for a true explosion of flavors, which is even more highlighted when paired with a cup of strong Italian coffee.

Baci di Cherasco

Baci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century. The name of these cookies refers to their visual appearance, since it is reminiscent of two mouths kissing, or the mouth of a lady (ladies didn't use to open their mouths while kissing, as it was considered crude). Baci di dama is often used as a holiday cookie, and they are sometimes even referred to as the Italian version of popular Oreo cookies.

Baci di dama

Baci di Giulietta, also known as "Juliet's Kisses," are traditional Italian cookies originating from Verona, Italy. They are named after the famous character Juliet from Shakespeare's "Romeo and Juliet," symbolizing the romantic essence of the city. These delightful cookies consist of two pale almond and hazelnut halves sandwiched together with a layer of dark chocolate. The cookies have a delicate, crumbly texture and a rich, nutty flavor that pairs well with the chocolate filling. Traditionally, men gift their beloved baci di Giulietta, while women offer "Romeo's Kisses" in return. Baci di Giulietta are present at nearly every pastry shop in the city and are often enjoyed with coffee or tea. They are a popular treat during festive occasions and celebrations in Italy.

Baci di Giulietta

Baci di Pantelleria are crispy, flower-shaped fritters filled with a mixture of crema pasticcera, ricotta, and drops of chocolate. The fritters are traditionally prepared on the Italian island of Pantelleria. Special iron molds are used for frying, and after cooling, a dollop of luscious filling is placed on one fritter, and it is then topped with another fritter. The concoction is generously dusted with powdered sugar. The delicious, visually spectacular baci di Pantelleria taste even better when paired with another renowned local product - the sweet Ben Ry&eacute; wine.

Baci di Pantelleria

Baci di Romeo, or "Romeo's Kisses," are traditional Veronese cookies that complement Baci di Giulietta cookies. Named after Shakespeare's Romeo, these cookies consist of two halves made with a blend of hazelnuts, almonds, egg whites, sugar, and cocoa, sandwiched with white chocolate, creating a contrasting yet harmonious counterpart to the "white" Juliet's Kisses that have a dark chocolate filling. They are a popular delicacy in Verona, found in many pastry shops. They are cherished for their delicious taste and romantic symbolism, making them a delightful treat for both locals and tourists.

Baci di Romeo

Bacio di Pantelleria is a traditional dessert from Pantelleria that consists of a deep-fried shell and a creamy ricotta filling. The batter is made with eggs, milk, flour, and sugar, and the fritters are made by dipping a flower-shaped mold in the batter and then dropping the batter-coated mold directly into sizzling oil. The technique results in a light and crispy golden fritter that comes in various decorative forms. To complete the dessert, two fritters are glued with a mixture of whipped ricotta and chocolate chips. Optionally, the batter can be made with the addition of cocoa, coffee, or liqueurs, and the filling can be enriched with candied fruit. This dessert is usually served dusted with powdered sugar. It should be filled right before serving, as leaving the filling too long might soften the crispy shells.

Bacio di Pantelleria

Italian bacio is a classic gelato flavor that combines hazelnuts and chocolate. It was inspired by the famous bacio Perugina, a popular chocolate confectionery consisting of gianduja and chopped hazelnut filling, all topped with a whole hazelnut and coated in dark chocolate. The name translates to a kiss, denoting a combination of ingredients that perfectly complement each other. Similar to the confectionery product, this gelato variety is characterized by its pale brown color and a nutty flavor that is often elevated with the addition of chopped hazelnuts.

Bacio gelato

Badambura is a popular Azerbaijani pastry consisting of several layers of flaky dough filled with almonds, sugar, and ground cardamom. It is usually brushed with egg wash and baked until it develops a golden-brown color. This flavorful dessert is traditionally prepared for the spring holiday called Novruz, although it can be consumed throughout the year. The name of the dish is derived from the words badam, meaning almond, and bura, meaning pie.

Badambura

This traditional Korean rice cake is usually enjoyed on various special occasions. It is made with rice flour, sugar, water, and salt which are carefully combined and then steamed until the cake is light and chewy. Baekseolgi is always white, symbolizing purity and innocence, and because of that, it is usually made to celebrate one hundred days after a baby was born. Although it is traditionally served without garnishes, it is sometimes decorated with dry fruit or nuts.

Baekseolgi

Baghrir is a soft and spongy Moroccan and Algerian pancake made with semolina flour. It is characterized by numerous holes on its surface, a result of yeast-produced bubbles in the batter that form and break as the pancake cooks. The pancake is cooked on one side only. It's recommended to serve baghrir with fruit jams or a syrup made with butter and honey.