Dessert

Spain

Yemas del tajo are traditional Spanish egg cakes hailing from M&aacute;laga. They're made with a combination of water, sugar, lemon, egg yolks, and cinnamon. Three things are very important for the preparation of this dessert &ndash; adding the eggs at the right moment, the quality of the eggs, and being patient while preparing it. Once cooked, the mixture is broken into pieces, shaped into desired forms, then dropped on the sugar to become coated. These little cakes should be chilled in the refrigerator for at least an hour before consumption. They originate from an old monastery in the city of Ronda, where they were prepared by nuns.

Yemas del tajo

These small orange balls in white confectionery paper are made with egg yolks, sugar, and lemon zest. The rich and creamy dessert is a specialty of &Aacute;vila, where it&rsquo;s traditionally prepared on October 15th, the feast day of St. Theresa, but yemas can also be bought any other day of the year as an edible souvenir.

Yemas de Santa Teresa

Yeot is a group of South Korean confectionery made with steamed glutinous rice, sweet potatoes, and corn. There is a big variety of yeot candies such as hobakyeot (made with pumpkin), kkaeyeot (rolled in sesame seeds), and boriyeot (made with barley). These traditional products can be produced either in liquid or solid form. Solid yeot is commonly consumed as a snack, while liquid yeot is often used as a replacement for sugar in a variety of sweet dishes.

Yeot

This simple no-bake treat consists of thick Greek yogurt that is doused in generous amounts of honey, then topped with walnuts. The yogurt is occasionally flavored with vanilla, while the best choice is to use traditional thyme honey and toasted walnuts. Though simple in ingredients, yogurt with honey is a staple in many traditional taverns across the country and is typically enjoyed as a light breakfast or a refreshing dessert.

Yiaourti me meli

China

Snow fungus soup is a Chinese delicacy incorporating snow fungus, an edible fungus that grows on trees and has been used since ancient times as a remedy. It is believed that snow fungus can nourish the lungs, and it is especially beneficial for women. Cooking snow fungus soup is a time-consuming process since it needs to be soaked for at least 4 hours before being cooked with sugar, and ideally, red dates, lotus seeds, gingko nuts, and wolfberries. The soup is served as a dessert and is often prepared for Chinese New Year and other festive occasions. Its sweet flavor also symbolizes sweet blessings in Chinese culture.

Yin er tang

Yokan is a Japanese sweet treat that has a form of a firm jelly. It is made with red bean paste, sugar, and agar-agar. The jelly is formed in long rectangular blocks and served sliced into smaller pieces. The two main varieties include neri yokan, the firmer variety, and mizu yokan, a summer version which is lighter and usually served chilled. Even though red bean paste is the most common yokan flavor, chestnuts, sweet potatoes, or kidney bean paste infused with green tea are also commonly used as the base. Since yokan is versatile, numerous artisan versions with decorative appearance and unusual flavors are now available in Japan. It is believed that yokan originated as a Japanese version of the traditional gelatinous Chinese treat created with animal gelatin. Buddhist priest brought the tradition of preparing the jelly-like dessert, but adapted it to Japanese taste by replacing the animal gelatin with agar-agar. Yokan is usually consumed as a dessert or a sweet snack, and it is recommended to pair it with a glass of refreshing Japanese green tea.

Yōkan

Yorkshire curd tart is a traditional tart originating from Yorkshire. This rustic tart is made by baking a shortcrust pastry base that's filled with a combination of curd cheese, sugar, eggs, butter, dried fruit such as currants, and spices, usually nutmeg. The egg whites are beaten until stiff, while the butter is beaten with the sugar, curd cheese, and egg yolks. The dried fruit and nutmeg are stirred in, and the beaten egg whites are folded into the mixture, which is then baked in a shortcrust pastry until golden brown. In the past, when many Yorkshire villages held fairs and feasts for Whitsuntide, these tarts were prepared with beestings &ndash; the first, extremely rich milk from newly calved cows. Nowadays, curd cheese is the classic substitute, while some even opt to add rosewater for extra flavor.

Yorkshire curd tart

Yovo doko is typical Beninese street food that is considered a national dessert. These sweet fritters consist of flour, water, yeast, and sugar. The dough is deep-fried until a golden crust develops on the exterior, while the inside remains soft and tender. Yovo doko fritters are traditionally topped with powdered sugar and consumed any time of the day. The name of the dish is literally translated to European pastry, because yovo doko is very similar to the French beignet, a popular type of fritter made from deep-fried choux pastry.

Yovo doko

Australia

Yo-yo biscuits are South Australian shortbread cookies made with flour, butter, milk, eggs, and honey. They were originally invented by Menz Company, but today the biscuits are produced by a company named Arnott's. They have a crumbly texture and are often arranged as a sandwich with a dollop of buttercream in the middle.

Yo-Yo Biscuits

Yugwa is a traditional dessert consisting of glutinous rice that is pounded and then mixed with honey, water, and cheongju (rice wine). The mixture is shaped into desired pieces that are fried and then coated in honey, sesame seeds, pine nuts, cinnamon, or puffed rice. These crispy treats were once reserved only for nobility and were a staple dessert served on Seollal (Korean New Year). Apart from the plain, white version, yugwa can be spiced, and it may be tinted with natural food colorings. The most common yugwa varieties include elongated and oval shaped gangjeong, a flat version known as sanja, and binsa-gwa which is prepared with the leftover yugwa.

Yugwa

Italy

One of Italy&rsquo;s most spectacular desserts, the luscious zabaione is a velvety custard cream of relatively obscure and mysterious origins. According to one legend, it was invented in Turin around the 16th century and was originally named crema di San Bayl&oacute;n, after its supposed inventor Franciscan monk Pascual Bayl&oacute;n Yubero, the patron saint of pastry chefs. Interestingly enough, in modern-day Piedmont zabaione is still called sanbajon, though the oldest recipe for this creamy indulgence was found in L&rsquo;Arte di Ben Cucinare, a 1662 book by Bartolomeo Stefani, head chef of the Republic of Venice and the Duchy of Mantua. Regardless of its true origins, zabaione remains an all-Italian classic prepared in the exact same way across the country by whisking egg yolks with sugar over a bain-marie until they thicken into a smooth, foamy cream. Zabaione is flavored with fortified wines that are typically high on the sweet scale, such as Marsala, Vin Santo, or the bubbly Moscato d&rsquo;Asti and Brachetto d&rsquo;Acqui. The cream can be enjoyed warm with ladyfingers, amaretti, or melicotti biscuits, but it can also be chilled and served over fresh fruits such as strawberries, raspberries, or blueberries.

Zabaione

Croatia

Zadarska torta is a traditional flourless cake from the city of Zadar in the Dalmatian region. It is made primarily with oranges and ground almonds, combining the fresh, citrusy zest with rich, nutty flavor and a dense texture. A key ingredient in the cake is Maraschino, a cherry liqueur that originated in Zadar, which adds a distinctive sweetness and aroma. The cake contains no flour, making it naturally gluten-free and emphasizing the almond flavor. The preparation involves mixing the ground almonds with sugar, eggs, orange pulp, and Maraschino liqueur, then baking the mixture to create a moist, flavorful cake. Zadarska torta is usually served in thin slices, often dusted with powdered sugar or topped with a light glaze, and is traditionally enjoyed as a dessert or with coffee during special occasions.

Zadarska torta

Zagrebačka krem&scaron;nita is just one of many cremeschnitte varieties. It is a specialty of Zagreb, hence the name. This decadent cake consists of a thin layer of puff pastry that is topped with vanilla custard cream, a layer of whipped cream, and a top layer of chocolate glaze that separates this variety of cremeschnitte from the rest. It was invented during the early 1980s by Stjepan Vincek, the owner of Slastičarna Vincek, who claims that more than 300,000 of these treats are sold per year from his establishment.

Zagrebačka kremšnita

The bright yellow zarda is a sweet and fragrant Pakistani rice dish which consists of basmati rice cooked with milk and sugar. The rice is cooked alongside natural food colorings, which give the dish its unusual yellow color, and a blend of traditional spices, most commonly cardamom, cinnamon, and saffron. Often, it also includes raisins and chopped roasted nuts such as pistachios, almonds, or walnuts. Zarda is considered a rich and festive dish, usually served on special occasions, but it also makes a perfect everyday dessert, enjoyed warm, over a cup of refreshing tea. A similar dessert is also found in the Punjabi region, where it is often referred to as meethe chawal.

Zarda

Netherlands

Zeeuwse bolus is a sweet Dutch pastry that is quite similar to the famous cinnamon roll. Best consumed warm, the sticky, gooey, and tender bolussen consist of flour, milk, salt, sugar, yeast, and butter. They are traditionally flavored with a combination of dark brown sugar and ground cinnamon, which melts nicely when these treats are baked. It is believed that bolussen were originally prepared by Sephardic Jewish bakers in the early 17th century. Today, Zeeuwse bolussen are said to taste the best when paired with some butter and a cup of coffee on the side.

Zeeuwse bolus

Zefir is a popular dessert prepared throughout the former Soviet Union, similar to marshmallows in texture and consisting of pur&eacute;ed apples or other fruits, pectin, and whipped egg whites. Because it contains virtually no fat, it is considered an extremely healthy treat. This sweet treat comes in a variety of flavors such as cherry, strawberry, or cream, and it can be additionally coated in chocolate. It is believed that the dish is named after a light wind, referring to its light and airy texture. For the best experience, it is recommended to pair zefir with a cup of black coffee on the side.

Zefir

Zelten is a traditional Christmas cake from the Trentino Alto Adige region. It is a rich, tasty cake made with a dough that is stuffed with lots of marinated fruits and nuts, and decorated with walnuts and almonds on top. The recipe varies from one family to another, but the basic ingredients are flour, butter, eggs, sugar, and baking powder for the dough, and candied fruits and nuts for the filling. This sweet fruitcake pairs well with a cup of tea or a glass of dessert wine like Moscato or Vin Santo. Its name is believed to have been derived from the German word Selten, which means seldom, as this cake is made only for special occasions. In the past, zelten was traditionally prepared on December 21, then left to rest until January 6, the day of the Epiphany, when it was eaten. Today, it is prepared during the Advent period and before Christmas Eve. Just like other Italian Christmas cakes, zelten also makes a perfect holiday gift for friends and family.

Zelten

Žemlovka is a traditional and Slovak baked dessert consisting of sliced bread that is layered with various fruits. It is usually made with soft white bread rolls or bread (most often veka), which are soaked in sweet, vanilla-flavored milk. Bread slices are used as the top and the bottom layer, while the center is filled with flavorful fruit combinations. Traditionally, žemlovka is made with cinnamon-spiced apples, but peaches, pears, and plums are also commonly used in the dessert. Some varieties often incorporate raisins or quark cheese and the dish is sometimes topped with a creamy meringue. Although it can be eaten cold, žemlovka is traditionally enjoyed as a warm, filling dessert.

Žemlovka

Japanese zenzai is an unusual dessert which combines thick red bean soup with mochi, the famous sticky rice cake. It can be made by boiling dried red beans or diluting anko (sweetened red bean paste) in water. The soup can either have a coarse or a completely smooth texture. Zenzai can be enriched with different flavors such as orange zest, but the flavor should generally be subtle and earthy with a hint of sweetness. Before serving, the hot mochi cakes which have been heated or grilled are placed into this hearty liquid dessert. Zenzai is eaten with a spoon and chopsticks, and it is occasionally served with sour ingredients such as pickled plums or kombu tea, which contrast nicely with the sweetness of the soup. Although it is a traditional and comforting winter dessert that is usually eaten warm, zenzai can be chilled and served during summer, usually alongside a few scoops of ice cream. Across Japan, there are different varieties of zenzai, such as the Okinawa version made with green beans, or the soba zenzai made buckwheat dumplings. It is believed that the dish was introduced to Japanese cuisine in the 18th century after sugar was brought to the country. Zenzai and its varieties are also eaten outside Japan, primarily in China, North Korea, and Vietnam.

Zenzai

Zeppole di riso are delicious deep-fried sweets from Catania, allegedly invented by the Benedictine nuns back in the 16th century, which is why they are also called benedettine. The dough is made with rice cooked in milk, which is why these orange and honey flavored puffs have a very delicate, soft, and almost creamy interior hidden beneath a crunchy, fried crust. Zeppole di riso are best served while still hot, generously covered in honey, cinnamon, and powdered sugar.