Postre

Croatia

Tiritli are traditional Croatian cookies originating from Slavonski Brod. They're made with a combination of flour, butter, sugar, egg yolks, sour cream, and a filling of walnuts, poppy seeds, or homemade fruit jams. The dough is rolled, then cut into rectangles. Each rectangle is topped with a dollop of the filling and the sides are then twisted and placed on top of the filling so that it remains on the inside. Once baked, these cookies are dusted with icing sugar. One of the earliest recipes for tiritli can be found in local newspapers from 1937.

Tiritli

Tklapi is a unique Georgian dessert consisting of cooked fruit puree that is poured on a tray in a very thin layer and left to dry in the sun for a few days. It is typically prepared with fruits such as wild plums, pears, mulberry, figs, or apples. Visually, this healthy treat looks like a piece of leather. Tklapi can be consumed on its own or used in soups and stews.

Tklapi

Spain

Tocino de cielo is a traditional dessert that originated in the monasteries of Jerez de la Frontera and Montilla-Moriles in the 19th century. The dessert is made with water, sugar, and eggs, while the caramel part is made with only sugar and water. The beaten eggs are combined with warm sugar syrup, then poured into the caramel-coated molds and baked until the custard has set. When done, the dessert is chilled in the refrigerator for a few hours or overnight. Tocino de cielo is served turned upside down, with all of the caramel sauce drizzling out underneath it, so the dish should be deep enough to collect it. The name of this very sweet dessert means heavenly bacon, referring to its conventual origins, and the texture varies depending on the ratio of sugar to egg yolks.

Tocino de cielo

Tompouce is a traditional pastry consisting of a thin puff pastry that is filled with cream and topped with a layer of smooth, pink icing. The dessert is usually prepared in a rectangular shape. Around King's Day in Amsterdam, the icing is traditionally colored bright orange in order to represent true Dutch colors. It is believed that the dessert is named after a performing dwarf with the stage name of Tom Pouce. Tompouce is often served with afternoon tea or coffee, especially at festive events such as birthdays.

Tompouce

China

Originally a Cantonese specialty, tong sui (lit. sugar water) is a type of sweet soup or a custard-like dessert made with a base of either water or coconut milk. Extremely popular throughout the country, these sugary treats are nowadays found in tong sui shops but also at numerous food stalls, freshly prepared by street vendors. Tong sui desserts are available in a myriad of different colors and an unlimited selection of flavors, ranging from the simple fruity varieties and tofu puddings to the gaggingly bizarre ones such as guilinggao - powdered tortoise shell jelly or hasma - a sweet soup made with frogs' fallopian tubes! As an example of some appetizing combinations, Chinese dessert soups are often flavored with mango, pomelo, strawberries, citrus peels, pearl tapioca, or vanilla bean, peanut or black sesame paste, and almond or walnut flour. Most common tong sui toppings include ice cream, fresh fruits, and the bittersweet herbal grass jelly, while the chewy, glutinous rice dough balls called tong yuan are another popular addition to these soups. Depending on the season, tong sui can be enjoyed either hot or cold.

Tong sui

Austria

Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria&rsquo;s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.

Topfenstrudel

Topfentorte is an Austrian-style cheesecake made with topfen or quark cheese as the main ingredient. Apart from topfen, the cake is made with eggs, sugar, flour, lemon juice and zest, whipping cream, and gelatin. The tangy topfen filling is typically sandwiched between two layers of sponge cake. Once baked, the cake is usually chilled in the fridge before serving. If needed, topfentorte can be dusted with powdered sugar before consumption.

Topfentorte

Traditionally made for almost a century, torcik wedlowski consists of a soft, round wafer cake with hazelnut cream filling and a coating of dark E. Wedel chocolate. A unique creation of Jan Wedel, the grandson of E. Wedel&rsquo;s founder Karol Wedel, the wafer cake is a signature product of the oldest Polish chocolate brand, widely known for their high-quality chocolate, pralines, chocolate candies, and especially ptasie mleczko, which are chocolate-coated marshmallows with different flavors. With a mild sweetness and a rich flavor, this treat adorned with the official E. Wedel signature is a perfect Polish souvenir. Over time, it became a part of Poland&rsquo;s history as a traditional gift that is often given to statesmen and high-level representatives by Polish diplomats.

Torcik wedlowski

Italian nougat is traditionally made with toasted almonds, but today it is also available studded with walnuts, peanuts, hazelnuts, or even pistachios. Though nougat is believed to have been brought to Italy during the Arab rule, the name torrone stems from the Latin word torrere, which means charring, referring to roasted nuts. Torrone has a soft, chewy texture that varies from soft to firm, and it is commonly sold wrapped in flavorless edible wafer paper which keeps the pieces from sticking to one another. Although this artisan confection is most closely associated with Christmas, it can be found throughout Italy all year round. Some of the most noteworthy nougats come from Piedmont, Tuscany, Campania, and Calabria, whereas the city of Cremona in Lombardy boasts its own Festa del Torrone - nougat festival that is celebrated every November.

Torrone

Italy

Torrone di Cremona is a type of nougat made with sugar, honey, egg whites, candied fruit, nuts, and various flavorings, most commonly lemon zest and vanilla. As the name suggests, this traditional nougat&mdash;torrone in Italian&mdash;hails from Cremona, Lombardy. The nougat comes in hard and soft versions. It has an off-white color, and the center is dotted with nuts. When cooked, it is usually spread onto thin wafers, and when chilled, it is cut into smaller portions. Torrone di Cremona is traditionally prepared and enjoyed for Christmas.

Torrone di Cremona

Torrone di Guardiagrele is a variety of crunchy torrone, similar to brittle. It hails from Guardiagrele, where it is still sold at pastry shops. This nougat is firm, crunchy, dark, and sweet. The base is made with almonds, sugar, cinnamon, and candied fruit. The almonds are toasted before other ingredients are added. When the base is caramelized and still warm, it is spread on a flat surface and allowed to chill. It is then cut into small rectangle-shaped portions. This nougat is usually associated with Christmas, and it is traditionally paired with fortified wine. It was invented by Giuseppe Palmerio.

Torrone di Guardiagrele

Along with honey, sugar, glucose syrup, and egg whites, the other main ingredient in torrone di nocciole is the local Piedmontese hazelnut. Cities in the region have their local version of torrone di nocciole, most noted of which are torrone Asti and torrone d'Alba e delle Langhe. It was invented in the 19th century by the confectioner Giuseppe Sebaste &mdash; because they were cheaper and accessible, he opted for local Langhe hazelnuts instead of the more typical almonds. Torrone di nocciole was initially a Christmas treat only, but nowadays, one can enjoy them every day of the year.

Torrone di Nocciole

Although the name suggests otherwise, torrone gelato is not a gelato flavor but a variety of very soft nougat (torrone). It is traditionally associated with Reggio Calabria, though it is also found in Messina and Bagnara. It should not be confused with the traditional Bagnara nougat. The base is usually made with citrus-flavored brown sugar, and the nougat is typically studded with almonds and various candied fruit. Sometimes, the base is colored to create colorful layers. It is usually coated in dark chocolate, and although it is mainly associated with Christmastime, it is produced and enjoyed all year round.

Torrone gelato

The decadent, chocolate-laden Torta Novecento (cake nine hundred), was created by a renowned Canavese master pastry chef Ottavio Bertinotti to celebrate the turn of the 20th century &ndash; hence the name. This seemingly simple cake, consisting of a mousse-like chocolate filling sandwiched between two layers of cocoa-flavored sponge cake, eventually became so popular that Bertinotti, tired of countless knockoffs being passed off as the real thing, finally patented the secret recipe for Novecento in 1964. In 1972, he sold the recipe rights to Umberto Balla, founder and owner of Pasticceria Balla. His family-run pastry shop has been making the famous Torta 900 ever since, thus establishing itself as a culinary landmark of Ivrea.

Torta 900

This simple, rustic Italian cake hails from Monferrato, the hilly area near Asti. It's usually made with apples, pumpkin, sugar, chocolate, rum, eggs, amaretti, and dried figs, although there are numerous recipes for this cake. Due to the fact that it contains no flour, once baked, the cake is so damp that it almost melts in your mouth. It's recommended to serve it with a glass of Vin Santo. Torta alla Monferrina is especially popular during the autumnal Piedmontese celebration called festa della zucca.

Torta alla Monferrina

Venezuela

Torta Bejarana is a Venezuelan dessert with a long history that dates back to 18th century Caracas. The cake is based on a fragrant mixture of ripe, mashed plantains, toasted corn flour, butter, eggs, and spices such as cloves and cinnamon. It usually includes grated cheese, while the sweetness comes from cane sugar (panela) or molasses. This dense and rustic cake was invented by the Bejarana sisters&mdash;hence the name&mdash;who created it based on affordable and readily available ingredients. Before baking, the cake is usually sprinkled with sesame seeds, and it can be served drizzled with molasses.

Torta Bejarana

Torta Bertolina is a simple, golden-brown, round cake made with fragrant uva fragola, also known as Concord or strawberry grapes, as the main ingredient. Its exact origins are unknown, but nowadays it is usually associated with the northern Italian province of Cremona, especially the city of Crema. Since it is usually homemade, there are many variations of the recipe, but the main characteristics always remain unchanged: sweet golden crust spotted with dark purple grapes and the unmistakable scent of sweet uva fragola.

Torta Bertolina

Torta Caprese is a dark chocolate cake made without any flour. This specialty of the Italian island of Capri consists of dark chocolate, eggs, sugar, almonds, and butter. It is characterized by its dense chocolate texture and a layer of powdered sugar on top. The cake is often garnished with halved strawberries or raspberries, while the restaurant versions are often served with a scoop of vanilla ice cream on the side. Although the origins of torta Caprese are quite murky, many believe that it was invented by mistake, when a cook left out the flour from a recipe. Today, the cake is an important part of many Italian celebrations and special events.

Torta Caprese

Torta colonne is a traditional tart originating from Puglia. It&rsquo;s usually made with a combination of flour, sugar, sour cherries or sour cherry jam, cocoa powder, almonds, cinnamon, butter, eggs, vanilla, and cherry liqueur or kirschwasser. The dry ingredients are whisked together and then mixed with butter, almonds, eggs, vanilla, and cherry liqueur. If properly prepared, the dough should be smooth, and it&rsquo;s left to rest in the fridge for an hour. It&rsquo;s then rolled out, covered with cherry jam, and another layer of dough goes on top, cut into strips. The tart is brushed with egg yolks and baked for about an hour until golden. Once done, torta colonne is left to cool, and it&rsquo;s served cold.

Torta colonne

Portugal

Torta de Azeit&atilde;o is a traditional roll cake from Azeit&atilde;o, near Lisbon. It is made from a dough of eggs, sugar, and corn flour, and filled with a rich egg yolk jam (doce de ovos). The small, yellow rolls are known for their smooth, glazed appearance and delicate sweetness. Originating in the early 1900s at the "O Cego" bakery, the recipe has been passed down through generations and remains a local specialty. Despite many variations, the original recipe is a closely guarded family secret.