Dessert

Summer pudding is an uncooked English dessert that is essentially a bread pudding made from slices of white bread, sugar, and mixed fruits such as blackberries, raspberries, and currants. Traditionally, it is prepared in a bowl that is turned upside down, so that the bread soaks up all of the fruit juices, and the pudding develops a domed shape. It is recommended to serve summer pudding with a dollop of two of double-cream on the side.

Summer pudding

Along with Banana Split, sundae is one of the most served ice cream-based desserts in the United States of America. A sundae is ice cream topped with a sauce or syrup, typically served in a bowl. The most popular varieties of sundae are chocolate caramel, butterscotch, and strawberry. Cherries, dairy cream, and nuts are the most common additions to the popular treat. Food historians still argue about the origin of the ice cream sundae, but there are three theories which remain the most popular. The first one says it was created in Illinois, where the law prohibited the selling of soda water on a Sunday. As an alternative, local soda fountains started selling ice cream sodas without the soda, leaving the customers with only syrup and ice cream, known as sundaes. The second theory says that it was invented in Wisconsin by a soda fountain owner named Ed Berners, who served ice cream topped with syrup used for sodas to his customers. Berners loved the dish and charged a nickel for it. His competitor, George Giffy, started to serve the dessert on Sundays. Once he started to make money, he changed the name from Ice Cream Sunday to Ice Cream Sundae and served it every day of the week. The last theory suggests that the sundae was first made in Ithaca, New York by Chester Platt, a drugstore owner who served a dish of vanilla ice cream, cherry syrup, and candied cherries to one Reverend John Scott, and he named the dish after the day. Regardless of its inventor, today there are over hundred types of sundaes, offered in numerous flavors such as pineapple, blueberry, banana, raspberry, or marshmallow, among others.

Sundae

Supangle is a popular Turkish dessert consisting of a base layer of cake pieces that are topped with rich chocolate pudding. The pudding is made with milk, sugar, flour, cocoa powder, butter, and dark chocolate. Supangle is traditionally garnished with ground walnuts, almonds, pistachios, or shredded coconut. Due to the fact that it is typically served cold, a scoop of ice cream is a welcome addition on top. Although the name supangle comes from soupe anglaise / zuppa inglese, it bears no resemblance to that dessert.

Supangle

Italy

Susamielli are traditional Neapolitan Christmas cookies. They're made with a combination of flour, sugar, butter, honey, and spices such as cinnamon, cloves, and nutmeg. The dough is shaped into sticks which are then twisted into the letter S before being baked until golden. These cookies are often sold along with mustaccioli, rococo, and struffoli at street stands during the festive Christmas season. It's recommended to dunk susamielli in coffee or a glass of sweet dessert wine. In the past, susamielli were called sesamielli and they were covered with sesame seeds. Nowadays, they're also called sapienze since they were also prepared by the nuns of the Monastero della Sapienza, and in their version the cookies were dotted with whole almonds. These cookies taste great, but eating them takes work since they're quite hard, and interestingly, the Neapolitans will also call a serious or antisocial person a susamiello.

Susamielli

Suspiritos is one of the simplest Dominican desserts made with a combination of egg whites, cream of tartar, sugar, and powdered sugar. The name of this dessert can be translated as meringue kisses. When prepared, suspiritos are consumed immediately, and they are regularly served at birthdays and baby showers. Apart from the basic version, there are also varieties prepared with chocolate, coffee, and vanilla.

Suspiritos

Peru

Suspiro de lime&ntilde;a is a traditional dessert originating in Lima, consisting of two main components: manjar blanco caramel cream, and fluffy meringue. The manjar blanco component consists of milk, sugar, egg yolks, and vanilla, while the meringue is made with egg whites enriched with pisco or port wine and dusted with cinnamon. The dessert is usually layered in individual bowls or glasses where manjar blanco goes on the bottom, and the meringue goes on top. It can be served either well-chilled or at room temperature. Suspiro was invented by the wife of a poet named Jose Galvez, while the poet himself gave it a name, which translates to Lima lady's sigh.

Suspiro de limeña

Sussex pond pudding is a steamed or boiled English pudding consisting of a rich suet pastry that is filled with brown sugar, butter, and a whole lemon. As the dish cooks, the lemon softens and gives flavor to the butter and sugar which form into a sharp sauce that drizzles out of the pudding once it is cut open. The word pond refers to the liquid that surrounds the pudding on a plate. It is recommended to serve the dish at the end of a big meal such as Sunday lunch.

Sussex pond pudding

Susumelli are traditional Italian cookies originating from Abruzzo. They're typically made for the festive Christmas season. The cookies are made from a combination of flour, sugar, olive oil, white wine, and grape jam. The dough is shaped into horseshoes and it's then filled with a line of jam down the center. Susumelli are baked until golden, then sprinkled with icing sugar as soon as they're out of the oven. Don't confuse them with Calabrian Christmas cookies known as susumelle.

Susumelli

India

Sutarfeni is a sweet Indian treat consisting of fine vermicelli that is roasted in ghee and combined with melted sugar to develop a structure similar to cotton candy. The sweet is usually flavored with cardamom and topped with nuts such as almonds and pistachios. Its texture is described in the name - sutar means thread, and feni means fine. Since making sutarfeni is a laborious job that can strecth for up to three days, it is not recommended to make it at home. It is said that sutarfeni was invented in the deserts of Rajasthan and Gujarat, from where it spread to Mumbai via travelling merchants.

Sutarfeni

Sutlija&scaron; is a popular Bosnian treat consisting of only three main ingredients: rice, milk, and sugar cooked together in the same pot. This flavorful rice pudding is very similar to the Turkish s&uuml;tla&ccedil;, which has been brought to Bosnia during the rule of the Ottoman Empire. The sweet dish can be consumed warm or cold, and it is recommended to sprinkle it with cinnamon, vanilla, or grated chocolate.

Sutlijaš

A lighter variation on the classic baklava, s&uuml;tl&uuml; nuriye is made with a hazelnut filling and doused in a milk-based syrup. The origins of this baklava are somewhat vague&mdash;while the word s&uuml;tl&uuml; translates to milky, Nuriye is a Turkish female name&mdash;so the only known thing is that the dessert had been created during the 1980s. Back then, due to a major supply shortage, Turkish baklava makers thought of using milk to make a lighter syrup with half the amount of sugar, and the expensive pistachios used in classic baklava were replaced by hazelnuts.

Sütlü nuriye

Swar as-sitt is a delectable Syrian dessert that is a variation of Middle Eastern baklava and is commonly known as baklava bracelet. It consists of very thin and crispy phyllo dough that is rolled and folded into a round pastry treat with a small cavity in the middle. These little phyllo treats are typically brushed with melted ghee and then baked until golden and crispy. Once baked, they are covered with hot sugar syrup and filled with ground or sliced pistachios. The round shape of this sweet dessert resembles a bracelet, which is probably how this dessert got its name, which translates to lady&rsquo;s bracelet. With crispy phyllo layers and crunchy pistachios, all drenched in sweet sugar syrup, swar as-sitt is one of the most beloved Middle Eastern sweet treats.

Swar as-sitt

United States

La tarte aux patates douces est une tarte traditionnelle originaire du sud des États-Unis d'Amérique et elle est particulièrement populaire en Caroline du Nord. Le dessert est préparé comme une tarte ouverte sans croûte supérieure ; son intérieur est généralement rempli d'un mélange de lait, d'œufs, de sucre et de purée de patates douces. Elle est souvent aromatisée avec des épices telles que la vanille ou la muscade dans le Sud, tandis que dans le Nord, certains aiment garnir la tarte de morceaux de guimauve. La tradition de faire une tarte aux patates douces dans le Sud est présente depuis l'époque de l'esclavage et les esclaves africains ont été les premiers à préparer ce plat. Les premières recettes de tarte ont commencé à apparaître dans les livres de cuisine à partir du XVIIIe siècle. Comme les esclaves préparaient la tarte pour les fêtes, les rassemblements communautaires et les grands repas de famille, cette tradition s'est perpétuée jusqu'à ce jour et elle est couramment préparée pour Thanksgiving dans le Sud américain.

Tarte aux patates douces

Sweet potato pudding is a favorite Sunday dessert throughout Jamaica, consisting of sweet potatoes, flour, coconut milk, dried fruits, and flavorings such as vanilla, nutmeg, sugar, and salt. Although it can be baked in an oven, some Jamaicans still prepare it on a coal pot, where the charcoal is placed under the bottom and on top of the baking pan. It is recommended to pair sweet potato pudding with a glass of milk.

Sweet Potato Pudding

Fluffier than its French counterpart and as stable as its Italian counterpart, Swiss meringue is a light and airy concoction consisting of egg whites and sugar. The ingredients are steadily whisked over a bain-marie until they cool and develop a thick and glossy meringue, which is then usually baked. It is often used as a base for buttercream frostings, pavlova, meringue cookies, or any kind of meringue-topped pie.

Swiss Meringue

Greece

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Sykomaida is a traditional dessert from the Greek island of Corfu, a type of fig cake made from dried figs, ground almonds or walnuts, ouzo (a Greek anise-flavored liquor), cinnamon, cloves, and fennel seeds. In 2009, sykomaida was recognized by the European Union as a Protected Designation of Origin (PDO) product, meaning that only fig desserts made in a specific way in Corfu can be called sykomaida. A typical process of making sykomaida involves drying figs in the sun, then chopping or grinding them up and mixing them with the other ingredients to form a dense, sweet, and flavorful mixture. The mixture is then shaped into a round or a roll, which can be stored and sliced off as needed. The product has a long shelf life and is often served with coffee or as a snack or dessert. 
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Sykomaida

This light, sweet, alcoholic treat known as syllabub is a frothy combination of white wine, whipped cream, and sugar. The name of the dish is derived from the French term Sille, an area in the Champagne region, and bub, denoting a type of bubbly drink. Although the sweet treat was extremely popular throughout Europe and America in the 17th century, today it has almost completely disappeared from dessert menus.

Syllabub

La szarlotka est une tarte aux pommes traditionnelle polonaise très populaire dans toute la Pologne. Il existe d'innombrables façons de la préparer, mais elle est généralement préparée avec de la pâte brisée ou semi-brisée et des pommes cuites ou crues. C'est une tarte à double croûte, et le dessus de la tarte est généralement émietté. Cependant, il existe une variante de la szarlotka bien connue, qui comprend également une couche de meringue sous la garniture crumble. La szarlotka peut également contenir d'autres fruits comme des pêches et des poires, la garniture aux pommes peut contenir des raisins secs et la garniture crumble peut être mélangée à des amandes. Vous trouverez la szarlotka dans la plupart des boulangeries, confiseries et restaurants polonais. De plus, contrairement à la tarte aux pommes américaine, la szarlotka n'est pas très sucrée.

Szarlotka (tarte)

Poland

Szpajza is a simple Polish dessert hailing from the region of Silesia. It is a type of light and sweet mousse made by combining eggs, sugar, and melted gelatin. The classic version is simply flavored with lemon juice and zest (called szpajza cytrynowa), but there are many other variations which sometimes call for using cocoa powder, fresh or dried fruits, nuts, or even vodka. This mousse-like dessert is typically chilled before consumption, and it is often garnished with whipped cream, fresh mint leaves, chocolate, fruits, or jams. In Silesian homes, this dessert has been traditionally prepared for various special occasions such as family gatherings, weddings, and birthdays.

Szpajza

Taai-taai is a popular Dutch cookie with a hard, chewy texture. It consists of flour, sugar, baking powder, and eggs. The cookies are traditionally flavored with aniseed and honey. These treats are especially popular during the festive Sinterklaas season, when they are shaped into hearts, animals, or Sinterklaas himself. The name taai-taai means tough-tough, referring to the texture of these popular cookies.