Dessert

Millionaire's shortbread or caramel shortbread is a classic Scottish dessert and one of the country's favorite treats whose main appeal lies in its different textures: the crumbly shortcake base, soft caramel in the middle, and the crisp chocolate top. For the best millionaires' shortbread, a sprinkle of unrefined sea salt can be added to the sweet caramel as it brings out its creamy richness and at the same time complements the pure, smooth dark chocolate.

Millionaire's Shortbread

Austria

Millirahmstrudel, a classic Viennese dessert, is a milk-cream strudel made from phyllo dough with sweet bread, raisins, and cream filling. The strudel is baked in an oven and served warm with hot vanilla sauce. Although the first written recipe for a milk-cream strudel dates back to 1696, many ascribe the invention of this dessert to a 19th-century restaurant located just outside Vienna.

Millirahmstrudel

Greek-style apple pie is a classic dessert that appears in many variations across the country. It is either prepared as a rich coffee cake that couples cinnamon-spiced apples and soft, buttery dough, or as a simple pie in which shortcrust pastry is topped with a delectable apple filling. Standard additions often include walnuts, various types of flavorings, and dried fruits. In all its forms and variations, milopita is usually paired with coffee and enjoyed as an afternoon dessert.

Milopita

Mince pie is a staple Christmas snack in England, consisting of a crumbly pastry shell filled with dried fruits and spices (often called mincemeat). Originally, the pies contained both sweet and savory ingredients such as ground meat, lard, and cheese. Due to their original, rectangular shape, people used to associate the pies with the manger Jesus had been laid in, and the snacks were prepared for Easter and Christmas, while the amount of spices and ingredients was used as a way to show off the cooks' wealth to other people. By the 20th century, no meat products were incorporated into the pies apart from suet. Today, mince pies are made in a round shape and served either hot or cold.

Mince pie

Italy

Minne di Sant&rsquo;Agata, meaning the breasts of St. Agatha, is a dessert that hails from the city of Catania, where it has traditionally been prepared during the ancient annual festival held in honor of the city&rsquo;s virgin saint patron, St. Agatha. Considered a smaller version of Sicilian cassata cake, minne di Sant&rsquo;Agata consists of a semispherical shortcrust pastry filled with a combination of fresh sheep&rsquo;s ricotta, dark chocolate, powdered sugar, and candied fruit. With a perfectly smooth, thick, pure white icing, and a bright red candied cherry placed in the middle, the dessert takes on a distinctive shape of female breasts that is supposed to evoke young St. Agatha&rsquo;s breasts which, according to legend, were cruelly cut off as a punishment for her unwillingness to abandon faith. Some versions call for using a cassette-like sponge cake soaked in liquor instead of the buttery shortcrust pastry, which is then similarly filled with a ricotta-and-chocolate mixture before it is coated with pistachio marzipan and garnished with a red candied cherry, while other versions replace the ricotta filling with pastry cream. These beautiful and delicate small pastries are also commonly prepared throughout Sicily.

Minne di Sant’Agata

Minni di Virgini, also known as "Virgin's Breasts," are traditional dome-shaped sweets made from shortcrust pastry and filled with a rich mixture of milk cream, candied pumpkin (zuccata), chocolate chips, and cinnamon. They are typically topped with a red candied cherry and sprinkled with colored sugar balls, giving them a distinctive appearance. The dessert dates back to 1725 and is attributed to Sister Virginia Casale di Rocca Menna of the Collegio di Maria in Sambuca di Sicilia. She created the pastries to celebrate the marriage of the Marquis Don Pietro Beccadelli and Donna Marianna Gravina. Their shape is said to reflect the rolling hills of the Anguillara valley, celebrating the natural beauty of the region. Minni di Virgini are deeply rooted in Sicilian culinary tradition and are often enjoyed during festivals and special occasions. Their unique appearance, combined with a delightful flavor, makes them a beloved symbol of Sicily&rsquo;s rich cultural and gastronomic heritage.

Minni di virgini

M&iacute;&scaron;a řezy is a traditional dessert made with quark cheese (tvaroh) as the key ingredient. The cake consists of three distinct layers &ndash; a base of chocolate sponge cake, a layer of quark cheese, sugar, and butter, and the final layer is a glossy chocolate icing. When served, the cake is cut into squares. The name of this cake means Mickey square, and it's based on the popular Czech M&iacute;&scaron;a ice cream consisting of quark cheese that's covered in dark chocolate.

Míša řezy

Mishka na severe or Bear in the North started as an iconic Soviet candy from Leningrad, but over time it's been made into a cake inspired by the candy's flavors. Although there's no standard recipe, and every household had its own version, the cake's layers are usually made with a combination of flour, sugar, sour cream, butter, cocoa powder, baking soda, vanilla, and salt, while the creamy filling that goes between the layers is made with sour cream, powdered sugar, and walnuts or hazelnuts. Once assembled, the surface of the cake is covered with the remaining creamy filling, and it's then decorated with chopped nuts. After it has been well chilled, it's recommended to serve the cake with a cup of tea on the side.

Mishka na severe

India

Mishti doi is a Bengali dessert that combines fermented doi curd&mdash;usually made from cow, buffalo, or goat milk&mdash;and sugar or jaggery (cane sugar). The process of making mishti doi involves cooking sweetened milk until it's thick and allowing it to ferment. The fermented product is then combined with melted sugar and left to set. The dish is usually made in traditional earthenware jars, and it is always served well-chilled. Apart from West Bengal, mishti doi is found in Orissa, Bihar, and Bangladesh. Modern varieties of the dish are often made with fruit or condensed milk.

Mishti doi

Greece

Misokofti is a sweet delicacy hailing from the island of Symi. It is a type of moustalevria, a traditional Greek pudding-like dessert that&rsquo;s made with a combination of ripe fragosika (prickly pear) pulp, niseste (cornstarch), and sugar. The mixture is boiled until it thickens and obtains a creamy, pudding-like consistency, and it is often flavored with ground cloves. This creamy dessert is best enjoyed well-chilled, and it is usually served sprinkled with cinnamon and nuts (usually walnuts, almonds, or pistachios) on top and accompanied by a cup of Greek coffee on the side. Prickly pears are abundant on Symi Island and are often eaten fresh or made into various sweet specialties by the local women.

Misokofti

United States

Mississippi mud pie is a flavorful American dessert consisting of a cookie crust filled with numerous variable ingredients such as biscuits, ice cream, pudding, whipped cream, liqueur, and marshmallows. The pie is usually prepared in layers and often topped with almonds, pecans, chocolate syrup, or marshmallows. The origins of the dessert are still murky, so some believe that the pie is an updated version of Mississippi mud cake from the 1970s, while others claim that the pie was invented much longer ago in the Vicksburg-Natchez region near Jackson.

Mississippi Mud Pie

Japan

Mitarashi dango is a popular Japanese treat which consists of skewered rice cakes covered in a sweet, sticky soy sauce glaze. They are traditionally made with five round cakes, just like they were initially prepared at the Kamo Mitarashi Tea House in Kyoto. It is believed the name mitarashi stems from their similarity to water bubbles found in the water basins at the entrances of Shinto shrines. Today they are popular throughout the country, readily available at convenience stores and specialized dango shops.

Mitarashi dango

Mitsumame is a famous Japanese summer delicacy made with jelly and black sugar syrup. It is often accompanied by different types of fruit and other refreshing condiments. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Agar-agar has the same qualities as gelatin; it is added to water or other liquids to solidify them into a mass which can later be cut or shaped into different forms. The jelly for mitsumame is usually made with sweetened water and cut into rectangular shapes in order to resemble ice cubes. Occasionally, plain water can be elevated with other colored liquids or fruit slices. In the simplest form, this refreshing dessert is usually served in bowls, where jelly cubes are placed on the bottom, then topped with a thick dark syrup made from unrefined sugar. Depending on additional toppings and seasonings, mitsumame can come in numerous other varieties. It is most commonly topped with different types of sliced fruit, plump black soybeans, and chewy mochiko balls made with glutinous rice flour. One of the most popular varieties is the cream mitsumame, complemented with a scoop of vanilla or green tea ice cream. Simple and refreshing, mitsumame is one of the most common Japanese summer desserts.

Mitsumame

Mizu manjū is a unique Japanese confectionery made with the starchy kuzuko powder. The mixture of sugar, water, and kuzuko creates an almost transparent treat with a jelly-like consistency. Traditionally, sweetened red bean paste is used as a filling, but today mizu manjū appears in numerous variations. This light, watery dessert is usually enjoyed as a refreshing summer treat.

Mizu manjū

Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency. Since it is always served chilled, it is typically enjoyed during the warmer seasons. Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs.

Mizu yokan

Every important celebration in Algeria is never complete without mkhabez, a traditional and delicate Algerian pastry. It is made with nuts (mostly almonds), sugar, eggs, and flavorings, then cut into small, elegant shapes. Essentially, it is easy to make, however; when the pastry is baked, it is meticulously decorated with royal icing. Usually, ground almonds are used to make the base of the cake, but pistachios and walnuts are also frequently used. The most common flavoring is lemon or lemon zest, but other typical extracts such as rose water or vanilla can also be added. Traditionally, mkhabez has a triangular shape and uses only blue, pink, or white royal icing. The modern varieties include numerous possibilities for decoration. The almond pastry can be cut in any form, and there are no restrictions or rules concerning royal icing or the final decoration. This has led to the development of a wide range of possible designs which make this dessert unusual and extremely decorative. It is unique to the Algerian area and combines African and French culinary traditions. Because of its intricate decorations, it is usually served on special occasions, especially on Eid, a traditional feast marking the end of Ramadan.

Mkhabez

Mochi is Japanese rice cake made from mochigome, a short-grain glutinous rice that is steamed and then pounded until the grains disappear into a single smooth, stretchy, faintly sweet mass. It is eaten in dozens of forms: plain blocks toasted until they puff and served with soy sauce or in the New Year soup ozōni, soft rounds filled with sweet red bean paste as daifuku, dusted with kinako soybean flour, grilled on skewers as dango, and wrapped around a strawberry as ichigo daifuku. The pounding, mochitsuki, is done in a wooden mortar with a heavy mallet and is still a New Year ritual in many towns, though most mochi sold today comes from a machine that does the same job. Mochi ice cream, a ball of ice cream in a thin mochi skin, is a Japanese-American invention from Los Angeles in the 1990s and is now the form most people outside Japan meet first.

The rice is soaked overnight, steamed rather than boiled so it stays dry enough to pound, and worked while hot; the result sets as it cools and hardens within a day, which is why fresh mochi is a different product from the shelf-stable blocks. Confectioners making daifuku often use a shortcut called gyūhi, where glutinous rice flour, sugar and water are cooked into a paste, because the added sugar keeps the skin soft for longer; a good shop will tell you which it is. The skin is stretched thin around a ball of anko, either smooth koshian or chunky tsubuan, and the whole piece is dusted with potato or corn starch to stop it sticking. Toasted mochi is a different technique: a dry block on a grill or in a toaster oven swells to twice its size, blisters and browns, and is eaten at once before it collapses.

Fresh mochi should give under light pressure and spring back slowly, stretch rather than tear when pulled, and have a clean rice taste with the sweetness coming from the filling rather than the skin. The skin on a daifuku should be thin and even, a couple of millimetres, with the bean paste visible through it in places and the fruit, if there is one, ripe and cold. Mark down a stiff or chalky piece, which is yesterday's mochi, a thick skin that is mostly starch, a skin so sweet it is clearly gyūhi sold as mochi, bean paste that is gritty or tastes only of sugar, and mochi ice cream with a leathery or frozen-hard shell. It is dense and should be eaten in small bites; that is a safety point, not a style note.

Mochi

Modak is an Indian sweet dumpling believed to have originated in the state of Maharashtra. In India, modak is prepared in a variety of ways, and it is known under various names. Depending on the region, it is also referred to as mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, or kudumu in Telugu. The ingredients, preparation, and cooking methods also depend on regional differences. However, the most common variety is called ukadiche modak, the steamed variety made with rice flour and filled with a sweet concoction of grated coconut and jaggery. Occasionally, wheat flour and semolina are used to make the modak shell, and the fillings might also include ingredients such as bananas, saffron, or nutmeg. Subsequently, prepared modak can be steamed, boiled, or fried, and sometimes it is even served raw. This traditional Indian delicacy is most famous for being the favorite dessert of the Hindu deity Ganesha, and it is always prepared as a religious offering during the Ganesh Chaturthi festival, which is held annually to honor and celebrate the elephant-headed god Ganesha. Steamed modak varieties are usually served with melted ghee, while fried varieties are commonly served plain.

Modak

Mohanthal is a festive Indian dessert made by saut&eacute;ing gram flour, ghee, and milk in a pan until the combination becomes golden and fragrant, then covering the mixture with hot sugar syrup before finishing it with chopped nuts such as pistachios and almonds on top. After setting in a greased tray, the resulting fudge-like dessert is sliced into desired shapes before serving. Mohanthal is usually infused with aromatic spices such as cardamom powder, saffron, and, sometimes, rose essence, and it is an indispensable mithai (Indian sweet) on festivals such as Diwali and Janmashtmi. This dessert is traditional in both Gujarat and Rajasthan states, but unlike the Rajasthan version which requires the addition of khoya (dried evaporated milk solids), the Gujarat version has no khoya in it. In India, this rich dessert is believed to have been a favorite of Lord Krishna and is, therefore, traditionally given as a religious offering to this Hindu deity. Interestingly, mohanthal derives its name from Mohan, which is another name for Lord Krishna and means enchanter, and thal, meaning bhog or prasad, which translates to a devotional offering made to a god.

Mohanthal

Mohnkuchen is a German term that encompasses a variety of desserts that are prepared with poppy seeds. Most commonly, it refers to various types of open-faced and streusel cakes that couple the creamy poppy filling with a shortcrust pastry and a crumbly topping, but it can also include different types of sponge or bundt cakes. Poppy seeds are often enriched with spices, citrus zest, or liquors, and the cakes are often complemented by fruit, marzipan, or sweetened cheese. Mohnkuchen cakes are popular throughout Germany and Austria and can be enjoyed on special occasions or as a simple afternoon dessert.

Mochi (1)1 review

Mochi 1 review