Dessert

Italy

The name of this Sicilian dessert translates to Turk's head and stems from the post-Crusades era and the rather twisted symbolism of eating the defeated Saracens&rsquo; heads. In most parts of Sicily, testa di Turco refers to a cream puff pastry that is baked in the form of a turban, and it is then either topped with honey or filled with ricotta or custard cream. Nowadays, this decadent dessert is prepared all over the island, especially around December 8th, when Sicilians celebrate the Feast of the Immaculate Conception.

Testa di Turco

France

Teurgoule is a classic French rice pudding from Normandy that's even been proclaimed ''the mother of all rice puddings'' by some people. It's made with full-fat Normandy milk, rice, sugar, salt, and cinnamon (and sometimes nutmeg as well). The ingredients are slowly cooked in the oven at a low temperature in an earthenware bowl, and the rice pudding is done when the top develops a crust and the excess liquid has evaporated. In the past, teurgoule was cooked in a wood-fired bread oven, in the leftover embers that remained at the end of the day's baking. Traditionally, this creamy rice pudding is served with fallue brioche and a glass of local cider.

Teurgoule

United States

Texas sheet cake is an American dessert made with a combination of buttermilk, eggs, vanilla, baking soda, sugar, flour, butter, and cocoa. Once baked, the hot chocolate cake is topped with a crunchy icing featuring pecan pieces. In Texas, it is a staple at funerals, but it is also often seen in churches. The cake is beloved because it is easy to prepare and has a moist and gooey texture. Although its place of origin is still unknown, most people agree that it was invented in Texas due to the usage of local ingredients such as buttermilk and pecans.

Texas Sheet Cake

Nepal

Thekua is a flavorful, crispy Nepalese dessert consisting of whole wheat flour, jaggery, and grated coconut. The dough is traditionally deep-fried in ghee until it develops a reddish-brown color. This unique treat is especially popular during the Chhath Puja festival, when it is prepared as an offering to God. Apart from Nepal, thekua is very popular in Bihar and Uttar Pradesh, and some claim that the true origin of thekua is actually in Bihar.

Thekua

Chakery is a sweet West African dessert with a creamy texture. It consists of couscous, milk, yogurt, and sour cream. Chakery is usually served at the end of an African meal, and it is recommended to add pineapple chunks in it for extra sweetness, then garnish the dish with some cinnamon on top.

Thiakry

Thong muan is a traditional sweet snack of a crispy wafer shaped like a cigar. The name translates to "gold roll," referencing the dessert's golden color and rolled shape. Thong muan is made from a batter that typically includes rice flour, coconut milk, sugar, eggs, and sesame seeds. This batter is spread thinly on a hot pan and cooked until it becomes crispy. Once cooked, the thin, crispy wafer is rolled up into a tube shape while it's still hot and pliable. The result is a light, crispy, and slightly sweet snack that's often enjoyed with tea or coffee and sold at the roadside OTOP (one-tambon-one-product) shops.

Thong muan

Thailand

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Thong muan sot is a popular dessert from Kanchanaburi province in Thailand that is soft and thin and has a texture akin to crepes, unlike its crunchy counterpart, thong muan. This dessert is usually made from a batter consisting of rice flour, coconut milk, sugar, and eggs. This mixture is spread thinly onto a special pan, much like how crepes are made, and cooked until set but still soft. The resulting thin pancake is then rolled into a cylinder. Thong muan sot is delicate and has a slightly sweet, coconutty flavor. It's often enjoyed as a snack or dessert in Thailand and can be found in local cafes and roadside OTOP (one-tambon-one-product) shops. 
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Thong muan sot

Thong yip is one of the traditional egg yolk-based Thai desserts that have the word thong in their name, which means gold, symbolizing prosperity, increased wealth, and success. This golden-colored dessert is typically made with duck and chicken egg yolks, sugar, and jasmine-flavored water, and it is usually shaped into a flower or a five-point star. The delicately shaped dessert is then transferred to a small porcelain cup to chill and become firm before serving. Sometimes referred to as sweet egg yolk cups, these desserts are commonly prepared for weddings and other celebrations with the intent to bring good luck, prosperity, and wealth. They are available in Thai supermarkets and at street food stalls.

Thong yip

Portugal

Tiborna is a convent sweet from the Vila Vi&ccedil;osa. It has supposedly existed since the 17th century but became public only in the 19th century. It consists of three layers: a marzipan one, a doce de gila (a squash sweet) one, and a fios de ovos (egg yolks cooked in sugar syrup) one. These layers are stacked to create little mounds, which are then placed on a piece of paper that has previously been decoratively cut up. The paper is then tied with a wool thread. Tiborna can be made either as small, individual cakes or as one large cake weighing between 0.5 and 1 kg (1.1 -2.2 lbs). The top of the cake can be decorated with candied cherries and pearl sugar.

Tiborna

Tigeladas is a traditional dessert. This sweet custard is made with a combination of milk, eggs, egg yolks, sugar, and lemon zest. The combination is poured into earthenware clay dishes and it's generously spiced with cinnamon before being baked. When the top becomes golden brown and slightly burnt, and the interior is still smooth and soft, tigeladas are removed from the oven and left to cool before serving. Many regions claim that the tigeladas is their invention, but one of the most popular theories is that the dessert originated as a convent sweet in Alcaravela.

Tigeladas

Tikvenik is a traditional pastry consisting of thin sheets of dough that are filled with grated pumpkin, coarsely ground walnuts, sugar, and cinnamon. This pumpkin dessert is a sweet version of banitsa, a phyllo pastry pie that comes in numerous varieties. When baked, tikvenik is sliced and usually dusted with powdered sugar. Tikvenik is often associated with winter season, and it is commonly served on Christmas Eve, but it can be enjoyed throughout the year, either as a delicious breakfast or a hearty dessert. It is recommended to pair tikvenik with a glass of yogurt on the side.

Tikvenik

Tiliccas di sapa are traditional Sardinian cookies consisting of a thin cookie shell and a filling made with sapa (saba), which is a sweet, syrup-like grape must. The cookies have a curved, spiral, or horseshoe-like shape and are often additionally decorated with sprinkles. They are made with a thinly rolled dough that is wrapped around a thick mixture of semolina, ground almonds, grape must, and orange zest. The rolls are then shaped and baked. The variations may include honey, a splash of liquor, raisins, or a spoonful of cocoa. The origin of these classic Sardinian cookies is mainly associated with northern Sardinia. They were mostly prepared during fall and winter, especially during festivities and special occasions.

Tiliccas

Tilsl&oslash;rte bondepiker is a traditional Scandinavian dessert that's popular in Norway, Sweden, Finland and Denmark. It's made with three simple ingredients that are staples of most Norwegian kitchens &ndash; breadcrumbs (often mixed with cinnamon), whipped cream, and apples (or other fruit such as plums). The mashed fruit is placed on the bottom of this layered dessert, followed by whipped cream, toasted breadcrumbs, then another layer of whipped cream and breadcrumbs. If desired, the dessert can be garnished with almonds or chocolate on top, and it's usually served in a glass bowl. The name of the dessert means veiled farmer's daughters. It's especially popular during the colder months of the year.

Tilslørte bondepiker

Timbits are bite-sized doughnut holes made from leftover doughnut dough, fried in vegetable oil and available in a number of varieties such as yeast, cake, apple fritter, honey dip, old fashion plain, chocolate glazed, blueberry, strawberry, lemon, and filled timbits. They are sold in North American fast food chains such as Tim Hortons and Dunkin' Donuts. The bit in Timbit is an acronym for Big in Taste, which is an original campaign slogan from the 1970s. In Quebec, people prefer to use the generic term doughnut holes or trous de beigne instead of timbits. These tiny doughnut holes are so popular in Canada that people even bake them at home.

Timbits

Even though it is very much alike the famous Italian chocolate salami, this simple, no-bake dessert, translated as the lazy man is regarded as an authentic Lithuanian delicacy. It is prepared with a blend of crumbled cookies, cocoa, condensed milk, butter, and sugar, shaped into the desired form, and left to set. According to a widely accepted anecdote, tinginys was created by accident, but immediately became the nation&rsquo;s favorite. Because of its neutral taste, it is easily adjusted with additional ingredients, such as nuts or dry fruit. It is recommended to enjoy tinginys with a cup of coffee or tea on the side.

Tinginys

This traditional Finnish funnel cake is prepared with a thin egg batter that is deep-fried in sizzling oil. Since it is poured through a piping bag in tangled streams, it results in a golden brown, irregularly-shaped treat that is usually served dusted with powdered sugar. Tippaleip&auml; is typically associated with Vappu&mdash;the annual May Day holiday celebrated across Finland&mdash;when it is often enjoyed alongside spiced sima mead.

Tippaleipä

Believed to be a recipe brought to the American South by the English colonies, tipsy cake was first referenced in 1806, and its name was colloquially used because of the amount of alcohol it contains. Although there are many variations of tipsy cake, the basic recipe comprises stale poundcake (trifle sponges) soaked in sweet sherry or brandy with almonds, custard, cream, and jam. After assembly, the cake is baked in the oven and then topped with the custard. Tipsy cake is served cold and makes for a great dessert at formal parties or holidays such as St. Patrick's Day.

Tipsy Cake

This rich Scottish dessert flavored with whisky or Drambuie is a softer, more flavorful version of the traditional English sherry trifle. Tipsy laird (also known as Scottish trifle) typically consists of a sponge cake base that is layered with raspberry jam, whole raspberries, and egg custard, then topped with whipped double cream and toasted almond flakes. It is traditionally prepared for special occasions like Burns Supper, Christmas, and New Year.

Tipsy Laird

Savoiardi biscuits dipped in strong coffee, alternated with a cream of mascarpone, egg yolks and sugar, chilled for several hours and finished with a dusting of cocoa: tiramisù is assembled, never baked, and it comes from north-eastern Italy. The name means pick me up, a nod to the coffee and sugar. It is young by Italian standards. Treviso, in the Veneto, has the strongest documented claim, with the restaurant Le Beccherie serving it from the early 1970s and the first printed recipe appearing in 1981, though Friuli Venezia Giulia argues for earlier versions under other names. Both regions agree on the structure, which is what matters to anyone eating one: coffee-soaked biscuit, mascarpone cream, cocoa, nothing else. Alcohol, cream and chocolate shavings are later additions.

The cream is the whole dessert. Egg yolks are beaten with sugar until pale and thick, then mascarpone is folded in cold, a little at a time, so the mixture stays smooth and holds its shape without whipping cream or gelatine. In the Treviso version the whites are beaten separately and folded in for lightness; many restaurants now pasteurise the yolks over a bain-marie or with hot syrup for safety, which is fine if the cream stays glossy. The coffee should be real espresso or strong moka coffee, cooled, barely sweetened, and the savoiardi should be dipped for a second a side, not soaked, so they turn tender but keep a trace of structure. Two layers of each is standard. The assembled dish rests in the fridge for at least four hours, better overnight, so the biscuit absorbs the cream's moisture and the layers knit together. Cocoa goes on just before serving, otherwise it turns damp and grey.

A good slice holds its shape on the plate and shows clean, distinct layers. The cream should be smooth and faintly sweet, with the slight tang of mascarpone, and it should not weep liquid at the base. Biscuits that have dissolved into mush mean over-soaking; biscuits still dry in the centre mean the dish was served too early. Taste for coffee: it should be clearly present and a little bitter, not a vague brown sweetness. Mark down whipped cream in the mix, which makes it airy and bland, stabilised versions that feel waxy, a boozy top note so strong it reads as liqueur cake, and chocolate curls, strawberries or caramel on top. A supermarket tub decanted into a glass is easy to spot: uniform texture, no layers, sweetness without any bitterness.

Tiramisù

Switzerland

Tirggel are traditional Swiss Christmas cookies made with flour, honey, and sugar. They are thin and very hard, characterized by images on the top which are usually associated with the Z&uuml;rich Canton, romance, and Biblical stories. It is believed that the name tirggel is derived from the word torggeln, which refers to stirring a thick dough. The first written mention of tirggel can be found in 1461 witch trial court documents. The cookies were a luxury item in the 15th and 16th centuries, and before 1840, only city bakers had the rights to bake them. After 1840, all bakers could bake them, and they gained popularity over the years, so nowadays everyone can enjoy these crunchy festive treats.

Tiramisù (9)9 reviews

Tiramisù 9 reviews