Postre

Italy

Masigott is a rustic leavened dessert from the city of Erba, nowadays traditionally prepared for the feast of St Euphemia. Made with a mixture of wheat flour, cornflour, yeast, softened butter, sugar, and eggs, this sweet bread is enriched with pine nuts, walnuts, raisins, vanilla, and candied orange zest. The best opportunity to try it is on the third Sunday of October, when the traditional Sagra del Masigott, a festival of masigott, is held on Piazza del Mercato del Comune Lariano, Erba's main square.

Masigott

Australia

Although they might look a bit bland and tasteless, masi samoa or Samoan coconut cookies are filled with flavors, especially those of butter and coconut. These flaky shortbread cookies consist of eggs, coconut milk, flour, baking powder, butter, vanilla flavoring, and sugar. When removed from the oven, they should be left to cool off, and afterwards, they can be consumed plain or spread with butter and fruit jams. It is recommended to pair masi with a hot cup of Samoan cocoa on the side.

Masi Samoa

Greece

Masourakia is a traditional dessert hailing from the island of Chios. It consists of buttered phyllo kroustas (thin Greek pastry) that's rolled around a filling of mastic-flavored ypovr&iacute;chio (a Greek sweet, also known as submarine), ground almonds, egg whites, and mandarin or lemon zest. The pastry rolls are baked until crispy and lightly browned, and they are then either dusted with powdered sugar or soaked in flavored syrup before being coated with nuts (usually ground almonds) and sprinkled with powdered sugar on top. These sweet, crispy rolled pastries are commonly prepared for Christmas.

Masourakia

Named after mustaceum, a sweet, ancient Roman focaccia flavored with grape must and baked under bay leaves, mastazzola are traditional must-flavored cookies made in several Italian regions. Typical ingredients include whole-wheat flour, cinnamon, cloves, sugar, almonds, and orange zest, but the variety from Riesi in the Italian province of Caltanissetta is special due to the addition of carob syrup, which gives them a very rich and unique flavor. Nowadays, these traditional cookies are mostly prepared at home during the festive Christmas period, but it is also possible to find them in a few local bakeries.

Mastazzola di Riesi

A matcha parfait is a delightful dessert that combines the earthy, rich flavor of matcha (a finely ground green tea powder) with the creamy, layered goodness of a parfait. It usually includes layers of matcha-flavored components like custard and whipped cream (or ice cream), which are alternated with layers of other ingredients like fruits (such as strawberries or kiwi), jellies, cereals, or sponge cake. The parfait may be topped with additional matcha powder, whipped cream, fresh fruits, nuts, or even sweet red bean paste, depending on the specific recipe or the chef's preference. Typically, it is served in a tall glass to showcase the beautiful layers and make the eating experience a visual delight as well. Matcha parfaits are popular in Japan and can be found in many Japanese cafes and restaurants, especially those specializing in sweets and desserts.

Matcha pafe

Matka kulfi is a traditional frozen dessert that's much denser and creamier than your standard ice cream. It's usually prepared with a combination of full fat milk, malai cream, almonds, saffron, pistachios, cashews, and sugar. In order to make matka mulfi, milk and cream are boiled while stirring, and after a short while, the sugar, chopped almonds, cashews, and pistachios are added to the mix, which is boiled until the milk thickens. Once cooled, the mixture is poured into cups and frozen. Before serving, matka kulfi is garnished with nuts for a nicer visual presentation.

Matka kulfi

Spain

Mat&oacute; de Pedralbes or mat&oacute; de monja is a traditional Catalan dessert originating from Barcelona, where it&rsquo;s made with flavored sweetened milk. It is believed that the dessert was invented in the 19th century by nuns of the convent located in the neighborhood of Pedralbes. They wanted to create a richer version of the famous crema catalana. The custard typically consists of milk, sugar, maize flour, egg yolks, and the combination is flavored with cinnamon sticks.

Mató de Pedralbes

This lovingly paired combination of a crumbly oatmeal base and the sweet and chewy date filling supposedly gets its name from an old custom of breaking the cake over the heads of newlyweds. However, matrimonial cake is known by different names throughout Canada, such as date squares, or date crumbles. It is believed that this humble dessert originated at a time when people couldn't afford the more expensive flour, so traditionally, there were always rolled oats used as a base, and fruit or sweetmeat used for the filling. This old Mennonite recipe seems to be an invention of the 1930s, hailing either from Manitoba or the neighboring Saskatchewan, though it was later popularized across the country.

Matrimonial cake

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Mawa cake is a popular dessert originating from the Parsi community in India. It's a rich and delicious cake made with "mawa" or "khoya," which is milk that's been reduced to a thick, creamy consistency. This key ingredient gives the cake a dense, moist texture and a distinctive flavor. The cake is often infused with cardamom or saffron, adding a unique and aromatic twist to its taste. Along with mawa, the cake typically has ingredients like flour, sugar, butter, and eggs. Mawa cake is often enjoyed with tea and is a favorite in many Parsi and Irani caf&eacute;s, especially in cities like Mumbai. 
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Mawa cake

Mazamorra morada is a well-known Peruvian dessert made with purple corn as the key ingredient, giving the dessert its signature color and flavor. Besides purple corn, the pudding is made with various fruits such as apples, peaches, and pineapple, sugar, and either potato flour or corn starch as thickening agents. The dessert is traditionally spiced with cloves and cinnamon, and it is usually served cold. In Peru, it can be found at street food carts, but also in upscale restaurants.

Mazamorra morada

Mazanec is a traditional sweet Easter bread prepared with a brioche-like dough that is enriched with raisins, lemon zest, and rum. Shaped into large, round loaves, before baking it is sprinkled with sliced almonds, and the top is usually incised with a cross symbol. Dating back to the 15th century, this dense and rich bread is traditionally prepared on Holy Saturday and is enjoyed as a satisfying dessert or a sweet snack.

Mazanec

Mazurek is a flat cake with various bases and toppings, originating from Poland. It is traditionally baked for Easter, and is characterized by its low height of only 1 or 2 centimeters. Although not much is known about the history of mazurek, it is believed that the cake was inspired by sweet Turkish desserts that were brought over to the country in the early 17th century. The cake is usually very sweet, which is why it is often cut into small squares. The variations are endless, so the dough can be sponge dough, brittle dough, marzipan dough, or makaronikowe dough. The dough is interspersed with nuts, preserves, or jams, and the surface of mazurek is decorated with icing, dried or fresh fruit, nuts, raisins, chocolate, or toffee. Decorations are a key part of the cake, and they are often made to be as impressive as possible, typically depicting scenes or symbols associated with Easter.

Mazurek

Mbesses is an Algerian sweet cake that is made with a combination of semolina or farina and eggs as the key ingredients. Apart from those, this cake consists of milk, yeast, sugar, honey, butter, and just a pinch of salt. It is typically garnished with pistachios and almonds, then drizzled with a sweet syrup made with sugar, honey, water, orange juice, and rose essence. It is recommended to wait one hour after the cake has been baked, and then serve it.

Mbesses

Croatia

Međimurska bidra is a traditional cake originating from Međimurje. The cake is made with a combination of flour, milk, yeast, sugar, salt, butter, eggs, walnuts, and vanilla. The dough is rolled and cut into rectangles which are topped with a combination of ground walnuts, warm milk, eggs, sugar, and vanilla. The filling should have a spreadable consistency. Once assembled, the dough is rolled into a log which is then coiled into a snail-like shape and placed into a round baking dish. Before it's baked, međimurska bidra is traditionally brushed with egg wash and lukewarm water with sugar. The cake is served on Christmas Eve, but it's cut and eaten on December 26, St. Stephen's Day. Its shape symbolizes the king's crown and it's believed that the cake was inspired by a traditional Christian song Narodil nam se kralj nebeski.

Međimurska bidra

Međimurska gibanica is a traditional, highly caloric layered pastry originating from the Croatian region of Međimurje. It is usually served as a dessert after a big meal, but due to its nutritional value, it can also be consumed on its own. The pastry consists of several layers of phyllo dough filled with a combination of fresh cow's milk cheese, grated apples, ground walnuts, and ground poppy seeds, with the addition of raisins, cinnamon, rum, and sugar, according to personal preferences. The fillings are divided by alternating layers of thin dough. Međimurska gibanica is quite similar to the EU-protected Prekmurska gibanica, with some slight variations concerning the fillings and type of dough. The pastry is ready to be consumed after it has been baked in an oven and develops a golden-brown color of the exterior, and it is then typically cut into squares and served either warm or cold.

Međimurska gibanica

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.

Medovik

Medvedie labky are traditional Slovakian cookies consisting of flour, butter, eggs, and walnuts. The dough is placed into molds so that the baked cookies look similar to bear paws, hence the name. After the bake, the cookies are typically dusted with powdered sugar, but there are also versions where the cookies&rsquo; ends are dipped into melted chocolate. Medvedie labky are especially popular during the festive Christmas season, and it is believed that they taste even better after a day or two if stored in an airtight container.

Medvedie labky

The traditional Levantine rice pudding called meghli is a vegan, gluten, and dairy-free dish that is traditionally consumed to celebrate the birth of a baby. It is also said that the brown color of the spiced pudding is symbolic for the richness of soil, while the rough texture of the nuts on top represents growing seeds. In addition to those symbolic meanings, the caraway in the pudding is thought to assist new mothers with lactation and bloat reduction. Meghli is made with rice flour, caraway, water, sugar, spices, a variety of nuts and spices, and is then cooked over low heat until the mixture can hold itself when tilted. It can be enjoyed both warm or cold.

Meghli

Melanzana al cioccolato is a traditional dessert originating from the Amalfi coast. It consists of eggplant slices that are covered in chocolate sauce, which is why the dessert is also known as parmigiana di melanzane al cioccolate. It's made with eggplants, flour, eggs, sugar, cinnamon, lemon zest, milk, cocoa, almonds, pine nuts, and chocolate. The eggplant slices are fried in oil until soft, and each slice is then dipped in flour and beaten eggs, then fried again until golden. While still warm, the slices are sprinkled with a combination of sugar, lemon zest, and cinnamon. When the chocolate sauce is ready, it's ladled over the pre-arranged eggplant slices over and over again, just like making a savory parmigiana. The dessert is fully cooled before serving, and it's traditionally prepared for Ferragosto, a national summer holiday that takes place on August 15. There are a few variations on the dish, so in the town of Maiori near Amalfi, the filling contains ricotta, while others add crumbled amaretti to the filling, and the dessert is often accompanied by a glass of iced limoncello. It is believed that melanzana al cioccolato was invented by the sisters of the order Agostiniane di Santa Maria della Misericordia, while others claim that it was invented by local Franciscan monks at a monastery in Tramonti. There is one other theory as well, that the dish was brought to the country by invading Saracens. Chocolate eggplant gained international recognition when a nephew of Tsar Nicholas II tried it at the Grand Hotel Cocumella.

Melanzane al cioccolato

In its basic form, this traditional Catalan dessert is a simple combination of honey and mat&oacute; (also known as brossat or brull)&mdash;a subtly sweet fresh cheese that is made from goat, sheep, or cow milk. The dish is assembled by placing a piece of mat&oacute; and then generously drizzling it with honey. A common homemade dessert as well as a regular restaurant dish, mel i mat&oacute; is easily modified with the addition of nuts, jams, and dry or fresh fruit.