Postre

This classic Hungarian dessert consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache. Rig&oacute; Jancsi is said to have been invented at the turn of the 20th century and named after a famous Hungarian Gypsy violinist who seduced and eventually married Clara Ward, the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay. The two lovers met while Rig&oacute; performed with his orchestra in a posh Paris restaurant which was frequented by a number of Belgian aristocrats. Legend has it that Clara was instantly fascinated by Rig&oacute;&rsquo;s music, but even more so mesmerized by his passionate black eyes. Shortly thereafter, due to the scandalous romance story of a Belgian princess debauching into the sin of adultery, running off with a Gypsy musician and leaving behind her husband and two children, the decadent dessert also known as Gypsy John gained popularity both in Hungary and abroad, and it is still considered to be one of the most famous Hungarian desserts. It's also popular in Rijeka, a city in Croatia, because Clara and Rig&oacute; visited Rijeka in 1896, and the locals loved the cake, which is still regularly served in the city.

Rigó Jancsi

Netherlands

El rijestevlaai es un postre cremoso a base de arroz con leche que es popular en los Países Bajos, Bélgica y Alemania. El pastel consta de una sola masa cubierta con arroz con leche. El rijestevlaai se sirve frío, generalmente los domingos, en cumpleaños, bodas y fiestas de jubilación. Los vlaai, o pasteles planos, fueron inventados originalmente por tribus germánicas que solían extender la masa sobre una piedra caliente y cubrirla con miel o jugo de frutas para que tuviera más sabor. Con el paso del tiempo, la masa se hizo más fina y los ingredientes más grandes, lo que dio lugar a numerosos pasteles planos que conocemos y amamos hoy.

Callejón sin salida

Traditionally prepared and enjoyed during Christmastime, the creamy risalamande is an uplifted, lighter version of the classic Danish rice pudding. While the already flavorful plain pudding is enjoyed on Christmas Eve, on the following day it is typically blended with whipped cream and almonds, then well chilled and served topped with a thick cherry sauce. Ancient tradition suggests that one whole almond is placed inside the pudding, and whoever finds it earns a symbolic prize. Even though risalamande first appeared in the late 19th century, today it represents a valuable part of Danish Christmas tradition. In Norway, the dessert is known as riskrem.

Risalamande

Danish risengr&oslash;d is a luscious and sweet rice pudding, an ancient dessert considered a luxurious and rare treat that is reserved for Christmas. It consists of short-grained rice cooked in a mixture of milk and water, with the addition of salt, and, occasionally, vanilla essence. The rice is vigorously stirred until the dish turns into a thick and creamy pudding. The essential addition to a bowl of warm risengr&oslash;d is a sprinkle of cinnamon sugar on top and a dollop of butter. Cinnamon, sugar, and butter uplift this simple dish and transform it into a fragrant and satisfying treat. Traditionally, this Danish classic is associated with Christmas, when large portions are usually made and enjoyed on Christmas Eve. The leftovers are usually used for another Danish delicacy, risalamande, usually eaten on the days following Christmas. The ancient Danish folk tale claims that risengr&oslash;d is the favorite dish of a mythological creature known as nisse, the Scandinavian version of the Christmas elf. Nisse is usually described as a short figure with a long beard who lives in the house and acts as a guardian, but also as the one who excites mischief. Since this traditional rice pudding is its favorite treat, a plate of risengr&oslash;d is usually left exclusively for him, to keep him happy, satisfied, and away from trouble. Similar varieties of this festive dish can also be found in other Nordic countries, such as Sweden, Finland, Norway, and Iceland.

Risengrød

Riz au lait is a traditional dessert based on rice. It's made by slowly cooking rice with sugar, vanilla and milk until the mixture thickens and the rice is fully cooked. Some recipes date back as far as the 14th century, when the dish was made with broth or almond milk. Riz au lait was also often served to the aristocracy, and it was seasoned with sugar and saffron, both very rare and expensive at the time. From the 16th century onwards, riz au lait became more common among peasants, but the dish was reserved for holidays. Interestingly, there is a more elaborate version of the dish called riz a l'imperatrice - it's made with the addition of alcohol and candied fruit.

Riz au lait

Italy

Rocciata is a traditional pastry whose origins are mainly associated with Umbria and Marche. It consists of a thin sheet of dough that is filled with various combinations of apples, walnuts, sugar, and olive oil, while raisins, almonds, dried figs, cocoa, pine nuts, jam, citrus zest, dessert wines or liqueurs, and cinnamon are also commonly added. The roll is shaped into a horseshoe or a coil, and it is often drizzled with Alchermes liqueur or dusted with sugar. This traditional specialty is mainly prepared in autumn and winter, though it is not exclusively reserved for colder seasons. It is also usually made on All Saints Day. The dish is enjoyed in various parts of Umbria and Marche, though it is known under different names, and has many local versions. It is believed that this pastry dates from antiquity since similar dessert is mentioned in the tablets from Iguvine, which date to 3rd century BC. However, some suggest it might have been inspired by the Austrian apple strudel.

Rocciata

Roccoco are traditional Christmas cookies originating from Naples. They're made with a combination of flour, almonds, sugar, candied fruit, and pisto &ndash; a mixture of cinnamon, cloves, nutmeg, and coriander. These cookies have been known for their dry and hard texture since 1320, when the nuns of the Real Convento della Maddalena first started preparing them. It's recommended to serve roccoco biscotti with a glass of limoncello, marsala, or spumonte.

Roccoco

Rock cakes are traditional English cookies with a crumbly and light consistency, often served as a part of afternoon tea. The cookies are usually made with a combination of flour, sugar, baking powder, butter, eggs, vanilla extract, milk, and dried fruits such as raisins or sultanas. The thick and lumpy dough is placed onto a baking tray, and rock cakes are then baked until golden brown. It's recommended to eat them while they are still warm. Although the rock cakes look similar to scones, the dough for the rock cake is stiffer, and the size is smaller. Scones are cut into shapes before baking, while rock cakes are not &ndash; they're rolled into balls before they're placed on the baking sheet.

Rock cakes

Rogel is a classic Argentinian dessert consisting of numerous thin layers of dough that are topped with a creamy dulce de leche spread. The cake traditionally includes eight layers, while the top is usually decorated with Italian meringue. Although not much is known about its origin, rogel is a staple on every special occasion in Argentina. It is also known as alfajor rogel, due to its similarity to sandwiched alfajor cookies.

Rogel

It is not known why this unusual Brazilian dessert was named after the famous Shakespeare play, but the sweet and savory combination of Romeu e Julieta is beloved throughout Brazil, where it is served either as a snack or as a dessert. It is quick and easy to prepare Romeu e Julieta, consisting of a thick slice of fresh white cheese (usually queijo minas or canastra), and an equally thick slice of goiabada (fresh pulped guava, water, and sugar). The saltiness of the cheese pairs quite well with the gritty texture and sweetness of goiabada, and most Brazilians combine the two on a fork and consume it in a single bite. Since goiabada and cheese keep well and are a staple of most Brazilian homes, all it takes is to slice both ingredients and serve them on a plate, providing a great finish to the meal without being too heavy on the stomach. The combination is also available in a variety of other dishes, such as Romeu e Julieta on toast, in cheesecakes, and even on pizzas.

Romeu e Julieta

Spain

Roscos fritos are typical Spanish desserts that are similar to donuts, but they have a different texture and are a bit sweeter than regular donuts. Also, roscos are often rolled in sugar after being fried. The dough is prepared with a combination of eggs, sugar, flour, oil, and grated lemon rind. It is shaped into donut rings, then fried until golden. Although the place of origin of roscos fritos is thought to be in Andalusia, these sweet treats are nowadays consumed throughout the country, especially during the Easter festivities.

Roscos fritos

Rosettbakkels are traditional cookies with a unique rosetta shape, originating from Norway. The cookies are usually made with a combination of flour, milk, eggs, sugar, and oil for frying. The eggs, milk, sugar, and flour are mixed until the batter becomes creamy and smooth. Special rosette irons are heated, dipped into the batter, and placed in the oil to cook until the cookies become lightly browned. Once drained, the cookies are removed from the iron, left to cool, and then dusted with powdered sugar. Rosettbakkels are especially popular during the festive Christmas season.

Rosettbakkels

Roshmalai or ras malai is a popular Bengali and Indian dessert consisting of milk, sugar and cardamom-flavored paneer cheese known as chhana. Almonds, cashews, and saffron are often added to the dessert. Roshmalai is of Bengali origin, and is sometimes described as a rich cheesecake without a crust. The name of the dessert is a combination of two Bengali words, rosh, meaning sap, and Hindustani word malai, meaning cream. It is typically served chilled and garnished with cardamom seeds or dried fruits. This delicious dessert is most popular during the festivals such as Holi and Diwali. Spongy, tender, and aromatic, this Bengali classic is usually served at the end of a meal.

Roshmalai

Australia

Roskette are typical Chamorro cookies made with corn starch, flour, butter, sugar, milk, eggs, and baking powder. They are traditionally flavored with vanilla. Once done, these cookies are characterized by their texture which can be hard or crumbly and tender, depending on the recipe variations. The dough is usually rolled into a log, then shaped into a spiral or a pretzel. It is recommended to pair them with a glass of milk on the side.

Roskette

Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette, which imparts a unique flavor to these tasty donuts. Another classic variety of rosquillas is made with sweet muscat wine (moscatel), and those donuts are known as rosquillas de vino. After they have been deep-fried, rosquillas are typically served as a sweet snack, topped with cinnamon sugar. Interestingly, in Honduras, the rosquillas are made with corn masa and curd cheese, and they are not deep-fried but baked in the oven.

Rosquillas

Philippines

Rosquillo is a Filipino cookie that was invented by Margarita Frasco in Cebu in 1907. The name comes from the Spanish word roscas, meaning ringlet, although these cookies have nothing to do with the Spanish rosquilla donuts. The cookies are made with a combination of eggs, flour, sugar, shortening, and baking powder, while white wine and anise extract can be added for extra flavor, if desired. The dough is shaped into rings before it's baked until golden brown. It is recommended to roll the cookies in sugar before serving, while they are still warm.

Rosquillo

Rote gr&uuml;tze (in Germany) or r&oslash;dgr&oslash;d (in Denmark) is a traditional dessert made mainly with redcurrants, which can be combined with other red summer berries such as raspberries, strawberries, blackcurrants, or blackberries. The fruit is mixed and cooked along with sugar and potato starch, hence its gelatinous consistency. Traditionally, the dish was made with cereals and was popular among the lower classes in the Middle Ages. Nowadays, semolina or sago are sometimes used in the preparation of this dessert. Rote gr&uuml;tze is served hot or cold, with milk, vanilla sauce, ice-cream, whipped-cream, or custard.

Rote Grütze

Rotelle di Borzonasca are traditional shortbread cookies produced in Liguria ever since the 19th century. They are round, with serrated edges and a hole in the middle, and due to their shape, which is reminiscent of small wheels, they got the name rotelle, or in dialect ru&euml;tta. Made with chestnut flour, they are firm but flaky, baked until golden, and then served generously sprinkled with powdered sugar.

Rotelle di Borzonasca

Royal is a classic French dessert that is also known as trianon. The base of the cake is made from dacquoise&mdash;the crispy almond meringue that's topped with crunchy praline cream, usually consisting of melted chocolate, thin and crispy cr&ecirc;pe dentelle biscuits, and praline paste. The cake is then topped with a thick layer of chocolate mousse. Finally, it can be dusted with cocoa or coated in a chocolate glaze. Not much is known about the origin of g&acirc;teau royal, but the dessert is found in many French pastry shops. The cake comes in a round or rectangular form.

Royal

This elegant, rose-shaped dessert is prepared with the same sweet pastry for the Polish faworki, only shaped like a rose. Due to its typical shape and the tradition of making it during the carnival season, this sweet treat was named r&oacute;ża karnawałowa, meaning carnival rosette. Each carnival rosette consists of three or five pastry disks of different diameters that are stacked on top of each other, with the smallest one on top, and with small slits on the outer edges. Once fried, the dessert is usually dusted with powdered sugar and adorned with a dollop of jam or a small cherry in the center. Light and airy, this dessert is a perfect addition to the traditional festive table on Fat Thursday, the last day of the carnival season in Poland.