Postre

Japan

Typically served warm, the chewy ikinari dango is a Japanese steamed confectionery made with a thick slice of yellow sweet potato, topped with a layer of red bean paste and wrapped in mochi dough. The name of these sweet treats can be translated as sudden dumplings, referring to the quick and easy method of preparation with merely three traditional ingredients. They originated in the Kumamoto Prefecture, where they are traditionally served on many special occasions, but these confectionery products are also enjoyed as a sweet everyday treat.

Ikinari dango

&Icirc;le flottante or floating island is a popular dessert originating from France, consisting of meringues that are poached in vanilla custard and often topped with caramel sauce and toasted almonds. The meringues are usually made from whipped egg whites, sugar, and vanilla extract. This classic dessert is one of the staples of French comfort food, although it is popular internationally, sometimes with small tweaks and variations, in countries such as Austria (Schneenockerln), Hungary (Mad&aacute;rtej), Croatia and Serbia (&scaron;nenokle), and Italy (uova di neve). In France, it is usually served in bistros, canteens, and hip restaurants. Although it is an extremely popular dessert, its inventor still remains unknown. Light, fluffy, and low in fat, floating island is believed to taste the best when served cold (or in some cases, at room temperature) after a big meal, although it can be consumed on its own, as a tasty mid-day treat.

Île flottante

Imagawayaki is a Japanese snack that is enjoyed throughout the country and is known under various names. The dish consists of a cake-like sponge that is filled with sweetened anko (red bean) mixture. The thick, egg-based batter is poured in special pans, allowing the cake to attain its traditional round form and a crispy shell. It is believed that imagawayaki first appeared in the 18th century and that it was a predecessor to taiyaki &ndash; a similar, fish-shaped treat. Due to its popularity, this traditional treat nowadays comes with various fillings which may include white beans, vanilla-flavored custards, fruits, or even cheese.

Imagawayaki

Croatia

This tart with a long tradition originates from the town of Imotski, and consists of a shortcrust pastry base and a flavorful almond filling. Both are heavily seasoned with various spices and different types of alcohol, from pro&scaron;ek or white wine in the pastry to maraschino cherry liqueur used in the filling. Another important element of this cake is the elaborate woven lattice top which is typically studded with whole almonds.

Imotska torta

Imqaret is a traditional pastry that is filled with a combination of dates, citrus, and spices, shaped into a diamond, then deep-fried in hot oil. The name of the dish is derived from the word maqrut, meaning diamond-shaped, referring to the visual appearance of this flavorful pastry, although it may also be shaped into rectangles in some cases. Imqaret is often dusted with powdered sugar, and it is sometimes paired with a scoop of ice cream on the side.

Imqaret

United States

Unrecognizable anywhere but in New England, Indian pudding is a traditional sweetened stove-top Thanksgiving dessert that was brought over from the 17-century English colonists in the original form known as hasty pudding. Traditional Indian pudding is a combination of cornmeal, water, molasses, butter, and eggs, along with available spices, fruits, and nuts. Cornmeal was abundant for the early settlers and made a suitable base, while molasses was used as a sweetener due to the massive amounts of rum being produced at the time. The pudding is slowly cooked over a low flame for the smoothest possible consistency, similar to the way New England kitchen stoves radiated heat long after the cooking was done, and it can be left warm, frozen, fried, or served with a scoop of ice cream.

Indian Pudding

Ingef&aelig;rn&oslash;tter are traditional cookies originating from Norway. They're usually made with a combination of flour, butter, sugar, fruit syrup, eggs, cinnamon, ginger, baking powder, and black pepper. The dough is left to rest in the fridge, and it's then rolled out, cut into strips, and shaped into flattened balls. The cookies are baked for about ten minutes or until golden brown. These spicy cookies are especially popular during the festive Christmas season. Once prepared, they can be enjoyed immediately or stored in airtight containers.

Ingefærnøtter

Philippines

Inipit is a popular Filipino dessert consisting of two sponge cakes combined with a creamy, custard-like filling. Although it exists in many versions, the most common combination of flavors is plain vanilla sponge with a mashed potato filling. It originated in the city of Malolos and was invented by Salome P. De Ramos in the 1940s. Nowadays, it is one of the most famous signature dessert stemming from the Bulacan region, and it is usually sold at traditional Filipino bakeries.

Inipit

Despite its name, Irish potato candy doesn't originate from Ireland nor is it made with potatoes. This traditional Philadelphia treat is typically made with a combination of coconut cream, vanilla, cream, and sugar which is rolled in cinnamon in order to resemble a potato. Pine nuts are often used to create eyes on the potato. The candy is heavily linked to St. Patrick's Day celebration, and it is believed that the first Irish potato candies were made by Irish immigrants in Philadelphia in the late 1800s or early 1900s.

Irish Potato Candy

Italy

Iris is a traditional Sicilian fried dessert that&rsquo;s particularly associated with the city of Palermo. The dessert consists of balls of yeasted dough that are stuffed with a mixture of ricotta cheese and sugar. The dough is usually prepared with a combination of flour, milk, sugar, eggs, yeast, and butter. Once stuffed, the balls are dipped in whisked eggs, then rolled in breadcrumbs and fried in hot oil until golden. There are also variations on iris that are stuffed with cream or Nutella. Iris was invented in 1901 by pastry chef Antonio Lo Verso, who named the fried dessert in honor of Pietro Mascagni&rsquo;s eponymous opera.

Iris (Sicily)

İrmik helvası is a granular Turkish dessert made with semolina, butter, sugar, milk, and pine nuts. Although the ingredients are simple, the preparation of irmik helvasi requires great skills. Sweetened hot milk is stirred into the semolina with the addition of melted butter and pine nuts. The halva is then served in individual bowls, dusted with cinnamon and topped with a few saut&eacute;ed pine nuts. This dessert signifies good fortune, so it is typically prepared during religious festivities and shared with friends and family.

İrmik helvası

Isle of Wight doughnuts are traditional doughnuts originating from the Isle of Wight. The doughnuts are either filled with currants and tied in a knot or filled with apples and shaped in a turnover (half circle). The dough for these doughnuts is often flavored with cinnamon, cloves, mace, allspice, or nutmeg. It's usually made with flour, butter, sugar, yeast, milk, and eggs. Candied peel and lemon zest can also be added to the dough for extra flavor. In the past, the doughnuts were cooked in lard, and nowadays vegetable oil is more common. Once golden brown, they are drained and dusted with icing sugar.

Isle of Wight doughnuts

Istarske parene fritule are traditional Croatian sweet fritters originating from Istria. The fritters are made with a combination of flour, sugar, butter, eggs, chocolate, raisins, wine, rakija, vanilla sugar, hazelnuts, apples, milk, orange zest, lemon zest, oil, salt, and powdered sugar. Ground hazelnuts are cooked in milk and mixed with flour while the mixture is constantly stirred. Once cooled, the concoction is mixed with grated apples, grated chocolate, raisins, sugar, vanilla sugar, salt, orange and lemon zest, wine, rakija, butter, and eggs. The thick batter is shaped into small balls that are fried in hot oil until golden-brown on both sides. Once done, parene fritule are arranged on a plate and dusted with powdered sugar before serving.

Istarske parene fritule

Italian meringue is the most stable of all the varieties (Italian, Swiss, and French). It is typically made with heated sugar syrup that is then gradually added to beaten egg whites with soft peaks, and the whole concoction is whipped until the firm, glossy peaks start to develop. Due to its smooth texture and stability, Italian meringue is an ideal choice for mousses and cake frostings, but it can also be used as a topping for pies or to lighten sorbets and ice creams.

Italian Meringue

İzmir bombası, also known as praline stuffed cookies, is a distinct type of qurabiya (a type of Arab and Ottoman shortbread cookie) from Turkish cuisine that boasts a chocolate spread filling. Originating from İzmir, this dessert features a crispy outer layer of dough, which encases its fluid cream interior. It is popularly believed that İzmir bombası evolved from the Murabbalı mecidiye, an Ottoman-era qurabiya filled with apricot murabba. The most prevalent versions of this cookie consist of white dough stuffed with chocolate spread or brown dough filled with white chocolate spread.

İzmir bombası

Jabłecznik, also known as Polish apple cake, is a traditional dessert in Poland. It consists of a layer of spiced apple filling sandwiched between two layers of sponge cake. The more popular szarlotka is similar but has shortcrust pastry in place of sponge cake. The apples are often mixed with cinnamon, sugar, and sometimes a touch of lemon juice, creating a sweet and slightly tart flavor profile. This cake is commonly dusted with powdered sugar before serving and is enjoyed as a comforting treat, especially during the autumn and winter months. Jabłecznik is beloved for its simplicity and the use of fresh, seasonal apples.

Jabłecznik

As the name suggests, jabučice iz Virovitice is a Croatian dish originating from the city of Virovitica. All that is necessary for this delicious dessert are apples, flour, and butter. The apples should be unpeeled, according to older locals. They are grated, mixed with flour, then formed into balls which are cooked in salted boiling water. When these apple dumplings are ready, they are taken out of the pot, then drizzled with melted butter.

Jabučice iz Virovitice

Bosnia and Herzegovina

Jabukovača is a traditional Bosnian apple pie originating from the city of Sarajevo. It is made just like baklava, with the addition of chopped apples. The thin dough is spread with a combination of chopped apples, sugar, vanilla sugar, walnuts, and lemon juice. It is then rolled and arranged in the baking tray. When served, jabukovača is usually cut into slices and doused in sherbet &ndash; a combination of sugar, honey, and lemon juice.

Jabukovača

Australia

Jaffas is a popular Australian and New Zealander confectionery consisting of small, round balls of chocolate covered in a red-colored orange flavoring. The sweet got its name after the Jaffa orange, and it was first produced in 1931. These sweet balls are so popular that there is even an annual Jaffa race in the world's steepest street in New Zealand, where candy sometimes hits 100 km/h.

Jaffas

These traditional Czech dumplings consist of a pliable, soft dough that is wrapped around whole strawberries. Whether they are made with leavened, potato, or quark cheese dough, the end result is always a delectable, visually appealing treat. Just like other types of knedl&iacute;ky, jahodov&eacute; are enjoyed as the main course or a filling dessert, and usually come served doused in melted butter and sprinkled with various toppings such as crumbled cheese, cinnamon sugar, or poppy seeds.