Postre

Hungary

This decadent Hungarian dessert is said to have been invented by Budapest confectioners in the 19th century. It is named after a member of the Esterh&aacute;zy dynasty, Prince Paul III Anton Esterh&aacute;zy de Gal&aacute;ntha, a nobleman and diplomat, and also a well-known gourmand. Traditionally, Esterh&aacute;zy torta consists of several layers of almond meringue and a rich, cognac-spiked vanilla buttercream, although in modern versions almonds are often replaced with either walnuts or hazelnuts. The cake is topped with a white fondant icing and decorated with chocolate in either a spiderweb or chevron marbling style. Today, it is one of the most popular desserts not only in Hungary, but also in Austria and a number of other Central European countries.

Esterházy torta

Eton mess is a popular English dessert made by combining fresh strawberries, meringue, and cream. The dessert was invented in the 1930s at the English Eton College, when it was traditionally served at the school's prize-giving celebration, held annually on June 4th. Originally, it was made with either strawberries or bananas that were mixed with ice cream because meringue is a recent addition to the dish. The word mess refers to the untidy visual appearance of the dish. Today, Eton mess can be made with other fruit, such as raspberries, redcurrants, or even blackberries, and because it is very easy to prepare and flavorful, it is popular throughout the country, especially in the summer.

Eton mess

Eve's pudding is a flavorful British baked pudding consisting of a layer of apples topped with a Victoria sponge cake. The dish was originally made in the 19th century, while the first recipe dates back to a cookbook from 1823. Traditionally, the dessert is dusted with powdered sugar before serving, when it is paired with custard, a dollop of whipped cream, or a few scoops of vanilla ice cream and fresh fruit.

Eve's pudding

Australia

Fa'ausi is a traditional dessert consisting of a creamy caramel concoction that is prepared with coconut milk. Typically, the sugar gets caramelized over hot stones and rocks, and the combination is then poured over baked taro root cubes or a hard coconut or pumpkin bread known as fa'apapa. The dish should be left for an hour or longer in order for the caramel sauce to soak into the fa'apapa, and it is then enjoyed as a sweet snack.

Fa'ausi

Synonymous with children's birthday parties in Australia, fairy bread is an unusual dessert consisting of triangle-shaped slices of white bread that are smeared with butter and topped with tiny, multi-colored balls of sugar called hundreds and thousands in Australia, also known as sprinkles in the rest of the world. No one really knows where fairy bread came from, but its closest relative is called hagelslag, a Dutch chocolate sprinkle topping for sandwiches. Some claim fairy bread was inspired by Robert Louis Stevenson's eponymous poem. The earliest written reference of the dish is found in a 1934 issue of the Sydney Morning Herald, in an article called Christmas Dinner with Toddlers. Easy to prepare, fun, and colorful, fairy bread remains a staple of birthday parties throughout Australia and New Zealand.

Fairy Bread

The name falooda refers to a refreshing Indian dessert that consists of thin falooda noodles, which are usually produced from cornstarch, sago, wheat, or arrowroot, and ingredients such as tapioca pearls, jelly, rose syrup, milk, and soaked saba (sweet basil) seeds. All the ingredients are typically layered in dessert glasses, and the whole dessert is occasionally topped with ice cream, dry fruits, or chopped nuts, and is alternatively eaten with a spoon and slowly sipped. Though it is eaten throughout India, the origins of falooda derive from ancient Persia, and a similar item is still found in Iran, where it goes under the name faloodeh.

Falooda

Iran

Iranian faloodeh is a traditional sorbet which consists of frozen sugar syrup infused with rose water and mixed with thin vermicelli noodles. According to popular belief, faloodeh originated in Shiraz and is one of the first sorbet varieties in the world, dating back to 400 BC. In Iran, it is usually served drizzled with fresh lime juice, chopped pistachios, or sweet cherry syrup, and enjoyed as a refreshing summer dessert.

Faloodeh

Traditionally baked in honor of Saint Phanourios&mdash;a martyr and a patron of all things lost&mdash;fanouropita is the Greek version of a dense, spiced cake that is also commonly enjoyed during Lent. It is prepared with a dough that combines flour, olive oil, orange juice, orange zest, hefty amounts of spices such as cinnamon and cloves, and occasionally raisins and nuts. Tender and fragrant fanouropita can be enjoyed warm or chilled and is typically served dusted with powdered sugar.

Fanouropita

France

Far Breton is a traditional dessert: a custard flan cake similar to clafoutis, consisting of milk, eggs, flour, prunes, and raisins. The cake is a specialty of the Brittany region, and the original recipe dates back to the 18th century, when it was made in a savory version and was used to accompany meat dishes. Over time, more butter and eggs were added to the combination, making far Breton an expensive dessert which was mostly consumed by the upper classes at the time. Today, the cake remains one of the most loved French family desserts.

Far Breton

Farcement or far&ccedil;on de S&eacute;ez is a traditional bread pudding originating from the region of Savoie. It's usually made with a combination of day-old bread, milk, eggs, butter, raisins, dark rum, sugar, saffron, cloves, and cinnamon. The raisins, rum, and water are heated in a saucepan and reserved. The milk, sugar, cinnamon, cloves, and saffron are heated in another saucepan that's taken off the heat once the mixture boils. Both mixtures are poured over bread pieces, and they're left to soak for about an hour. Once the bread is soaked, beaten eggs are added and everything is well mixed. The contents from the bowl are cooked in butter over low heat, and once the top becomes solid and the bottom is golden brown, the dessert is inverted onto a platter and enjoyed warm.

Farçon de Séez

Portugal

Farinha torrada, which translates as toasted flour, is a traditional dessert that originated as a long-lasting, nutritious treat that was mainly taken by fishermen to the sea. In its basic form, this dessert combines flour, sugar, and eggs into a soft dough that is nowadays often enriched with lemon zest, chocolate, and cinnamon. After it is baked, the cake is traditionally served sliced into squares. Farinha Torrada remains a local delicacy of the city of Sesimbra that was even registered by the city council. Although farinha torrada is commonly prepared at home, it is also a staple at local pastry shops.

Farinha torrada

Spain

Fartons are traditional Valencian sweet bar-shaped sponge cakes that are glazed with sugar. Especially popular in Alboraya, they are made with a combination of flour, sugar, water or milk, oil, yeast, and eggs. These elongated treats are typically dipped in orxata (Spanish horchata), but they can also be consumed with other beverages such as coffee or hot chocolate.

Fartons

Sweden

Originating from Norrland, fatost is a traditional dish containing syrup, milk, sugar, rennet, eggs, and flour. The combination of these ingredients is baked in the oven, then served hot. Cardamom and cinnamon are often used as flavorings, and fatost is typically prepared and consumed during the festive Christmas season.

Fatost

Polish faworki are crispy deep-fried pastries that are very similar to angel wings in taste and appearance. They are made with a thick and elastic dough consisting of egg yolks, flour, cream, and different flavorings. Rolled into thin, rectangular shapes, each piece is twisted in a form that resembles decorative bows. When fried, the pastry turns into a crispy, light, and airy treat, which is usually generously dusted with powdered sugar. Faworki are typically prepared for special occasions and traditionally enjoyed as a luscious delicacy on Fat Thursday, the last day of the carnival season.

Faworki

Faysalieh is triangle-shaped baklava combining a nut filling and an outer shell that is made from thin threads of kataifi (knefe) dough. The pastry is typically filled with pistachios, but some varieties replace the nut filling with cream. These triangular pockets are baked and then doused in sugar syrup, but should always remain crispy. They are typically associated with Lebanon.

Faysalieh

These traditional Moroccan twice-baked cookies come in both sweet and savory versions. They are prepared with shortbread or yeasted dough that is usually enriched with orange blossom water, aniseed, or citrus zest, as well as toasted nuts and dried fruit such as almonds, walnuts, raisins, pistachios, or sesame seeds. Often dubbed as the Moroccan biscotti, these crunchy treats are best paired with tea or coffee.

Fekkas

F&egrave;ngl&iacute;sū are Taiwanese pineapple cakes, one of the country's most popular desserts and souvenirs. The cakes consist of a buttery, crumbly crust that is filled with a tangy, slightly sweet pineapple jam. The name of the dish is derived from f&egrave;ng l&iacute;, meaning pineapple, and sū, meaning shortcake. Originally, they were prepared during the period of China's Three Kingdoms Dynasty. The three kingdoms were separated into Wei, Shu, and Wu kingdoms, and the emperor of Shu wanted to marry a sister of Wu's emperor, so he sent a large pineapple cake as a gift. Today, the cakes are much smaller and are one of the best-selling souvenirs in Taiwan. It is recommended to serve the cake warm, preferably with a cup of hot tea on the side.

Fènglísū

Italy

These delicious Italian waffles are a typical dessert of the three neighboring regions: Abruzzo, Lazio, and Molise. Traditionally, ferratelle were made for special occasions such as Easter and other religious festivities, but they were also an essential part of Valentine's Day and wedding celebrations. In fact, brides' dowry would often include a special iron cast waffle maker called lu ferre or jo f&egrave;rro &mdash; hence the name ferratelle, though the waffles are also known under different regional names like pizzelle, cancellate, and nevole. Another curiosity is the preparation time, as tradition has it that ferratelle should be flipped and cooked on both sides by the time you finish saying a Hail Mary followed by an Our Father. The waffles are either baked until crispy and topped with grape or rose hip jam, or left on the soft side, so they can be rolled up and stuffed with various cream fillings, while another version called coperchiola is made with two waffles sandwiched together with a filling consisting of honey, almonds, and walnuts.

Ferratelle

Often dubbed as the Corsican take on cheesecake, fiadone is a traditional dessert prepared with brocciu (fresh whey cheese made from goat's or ewe&rsquo;s milk), eggs, sugar, lemon zest, and lemon juice. Occasionally, oranges are used instead of lemons, and the base can be enriched with local liqueurs. The cake was once a staple dish for various special occasions and a typical dessert prepared during the holiday seasons, but nowadays it is enjoyed throughout the year. It can be served on its own, drizzled with honey, or accompanied by fruit preserves or fresh fruit. The Corsican fiadone closely resembles similar Italian desserts which are predominantly made with ricotta.

Fiadone

Fichi mandorlati is a traditional dessert originating from Puglia. It's made with a simple combination of dried figs, whole almonds, and lemon peel that's cut into small pieces. The figs are halved and butterflied, then arranged with the cut side up on a baking sheet. One half is topped with a whole almond, and another with a piece of lemon zest. The whole fig is then topped with another butterflied fig, cut side down. The stuffed figs are baked until they turn dark brown and harden. Before eating, the figs should be cooled down to room temperature. This is a classic carnival treat, and in the past it took the place of candy for many children.