Sobremesa

Italy

Mustazzola is an ancient sweet from Sicily, especially beloved in the town of Scicli. This delicate pastry filled with a mixture of semolina, almonds, grated lemon or orange zest, cinnamon and other spices used to be made in three versions: one sweetened with honey, another one with mosto cotto (cooked juice made with pressed grapes) and the third one with carob syrup, which was a poor man's substitute for the expensive honey. Traditionally prepared for Christmas and the Feast of St. Joseph, mustazzola is nowadays rare and hard to find - even in Scicli, there are only a few pastry shops that still make this traditional sweet treat.

Mustazzola

Mustazzoli from Pantelleria are festive cookies filled with semolina and almonds. The preparation is long and takes some skill, and these cookies are mainly made for special occasions and are often sold as souvenirs. The filling is made with a thick mixture of honey, almonds, water, semolina, sesame seeds, wine, lard, and various spices such as cinnamon, cloves, or vanilla. It is prepared in advance, and after it is cooked, it should be left to set. The cookie is assembled by wrapping the cookie dough around the thin roll of filling. The cookies are then shaped, and the top of each cookie is hand-carved with decorative patterns. Before baking, they are usually garnished with colorful sprinkles.

Mustazzoli Pantelleria

India

Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup. When the King finished his lunch, the sweet cooled down and was served to the King, who loved it. The chef told him it was Mysore paka, the word paka denoting a sweet concoction. Soon, Mysore pak was proclaimed the royal sweet. Today, it is still known as the king of sweets in the South, and it is commonly prepared for numerous Indian festivities and celebrations, although it can also be found throughout India on various street stands.

Mysore pak

Iran

Naan berenji are light and crunchy Iranian cookies made with rice flour. They are usually flavored with rose water or cardamom, formed into flat, round shapes, then decorated with poppy seeds, pistachios, or barberries. These traditional cookies are typically prepared and enjoyed on Iranian New Year as a light afternoon dessert accompanied by a warm cup of coffee or tea. Even though they are eaten throughout the country, naan berenji cookies from the Kermanshah region are believed to be the most authentic variety.

Naan berenji

This classic Italian dessert was invented in the 13th century to celebrate the first Christmas in Verona under the Scala family, a dynasty that ruled the city for over a century. Nadalin is the ancestor of the more famous pandoro, but despite having similar ingredients, it is less buttery, sweeter, and has a denser texture. Though both breads are emblematic of Verona&rsquo;s cuisine, many locals prefer nadalin, which received a municipal designation of origin in 2012. Just like many other Italian Christmas breads, the dough is flavored with vanilla and lemon zest. But what sets nadalin apart is its crunchy top crust made from granulated sugar, marsala wine, almonds, and pine nuts.

Nadalin

Nagasari is a traditional cake. It's made with flour and coconut milk batter and slices of banana. The combination is wrapped in banana leaves, then steamed to perfection. The texture is soft, creamy, and slightly wobbly. The batter is usually made with a mix of ripe bananas, rice flour, tapioca flour, coconut milk, vanilla, sugar, and salt. Once done, the rice cake is served warm or at room temperature. Nagasari is a popular snack that can be found throughout the country and it's sold in most food markets.

Nagasari

The soft nai wong bao are the traditional Chinese steamed buns which consist of a smooth leavened wheat flour dough filled with a creamy egg custard filling. Even though the fillings might vary in consistency, they are characterized by vibrant yellow colors and the sweet and rich buttery flavors. These round treats are usually enjoyed as a part of dim sum meals complemented with flavorful Chinese tea.

Nai wong bao

Namagashi, meaning raw sweets, is a Japanese sweet and a type of wagashi, consisting of natural ingredients such as fruit jellies or sweetened bean paste. It is considered an edible piece of art due to its beautiful design, reflecting seasonal and natural shapes such as flowers and leaves. Namagashi is especially popular during Japanese tea ceremonies, and because it is the most delicate of all types of wagashi and made daily, it must be consumed while it is still fresh, preferably accompanied by a cup of refreshing matcha tea. Today, every confectionery store in Japan usually has its own collection of unique, elegant, seasonal namagashi.

Namagashi

Nammoura is a sticky and particularly sweet Lebanese dessert made from a basic dough of semolina, water, butter, and yeast or baking powder. The dough is basked off in a greased pan and then soaked in a sugar syrup to top it off and create a moist cake. It is usually cut into squares, sometimes topped with almonds or shaved coconut, and then served. This cake is popular in the Middle East, boasting several different names and variations across Lebanon, Egypt, Syria, Turkey, and Greece. A word of caution: nammoura is an exceptionally sweet dessert and you&rsquo;ll need time to recover after consumption.

Nammoura

Canada

Nanaimo bars are creamy, chocolatey dessert treats originating from Nanaimo, a city "so beautiful it's alright to stare". The same can be said for Nanaimo bars, layered cookies that don't need to be baked, consisting of a mixture of crushed graham crackers, coconut, and nuts acting as a base that is topped with a creamy, vanilla-buttery middle layer and finished with a layer of glistening, semi-sweet chocolate. Their origin is shrouded in a veil of mystery, and the only thing known about them is that they originate from Nanaimo, where the locals held a contest to find the best Nanaimo bar recipe. As to who chose to crush the biscuits and top them off with creamy custard and chocolate is still unknown. Satisfying both visually and in flavor, one ultra-sweet bar packs about 290 calories, so it is best to control yourself while eating "just one more...".

Nanaimo bars

A layered pastry know as Napoleonbakelse is a Swedish version of the French mille-feuille. The flaky pastry is made with flour, butter, water, egg yolks, salt, and lemon juice or vinegar. Once baked, the pastry is cut into rectangles, which are arranged on top of each other and layered with vanilla custard and whipped cream. Raspberry jam is evenly distributed over the final pastry layer, and it is then drizzled with a mixture of powdered sugar, water, and raspberry jam. This scrumptious dessert is also popular in Finland.

Napoleonbakelse

Napolyeon tort is a traditional cake consisting of layers of thin and flaky puff pastry and a rich and smooth pastry cream sandwiched between the layers. The layers are usually made with a combination of flour, salt, butter, white vinegar, a bit of vodka, and eggs, while the pastry cream usually consists of milk, egg yolks, sugar, and cornstarch. Each baked layer is topped with pastry cream and a frosting made with a combination of butter, powdered sugar, vanilla, and heavy cream. The frosting is also added to the sides and top of the cake, which can be additionally decorated with cake sprinkles, berries, nuts, or chocolate shavings, if desired. The cake should be chilled overnight so that the frosting seeps into the layers and the cake develops a very soft texture. The Russian Napoleon cake differs from the French Napoleon cake in the fact that it has as much as 15 thin layers and it's left to chill until super moist and tender.

Napolyeon tort

Nata de coco is a unique Filipino specialty that is made with fermented coconut water and usually eaten as a dessert. After days of fermentation, it transforms into a jelly-like substance with a soft, chewy, and gelatinous texture. Plain nata de coco is pale white and almost translucent, neutral in flavor, and usually cut into large cubes. It initially appeared in the Philippines and became incredibly popular in Japan during the 1990s. Nowadays, it is found in a variety of different flavors and shapes, and even though it can be eaten plain, it is usually incorporated in refreshing fruit salads, yogurts, ice-cream, and drinks.

Nata de coco

Natas do c&eacute;u, which translates to "cream from heaven," is a traditional dessert. It features layers of whipped cream and a sweet, egg-based custard or mousse (doces de ovos), with crumbled Maria biscuits or another type of cookie either between those layers or underneath them. The combination of the light, airy whipped cream with the rich, sweet custard creates a delightful and indulgent treat. This dessert is popular for its creamy texture and heavenly taste, living up to its name. It is often served chilled and is a favorite at celebrations and family gatherings in Portugal.

Natas do céu

Natilla al ron is a traditional custard originating from Cuba. It&rsquo;s usually made with a combination of cream, flour, sugar, eggs, whipped cream, and dark rum. The cream, sugar, flour, and eggs are stirred over medium heat until the mixture thickens. Rum is added, and the mixture is cooked for a few more minutes. The pot is taken off the heat and placed in a bowl filled with ice to stop the cooking. The mixture is cooled and left to chill in the refrigerator for an hour. Whipped cream is folded into the mixture and natilla al ron is poured into glasses that are chilled for an hour in the fridge before serving. If desired, ladyfingers can be inserted into each glass of custard.

Natilla al ron

Natillas is a traditional dessert made by boiling a combination of milk, egg yolks, sugar, flour, salt, and vanilla. Although the vanilla-flavored variety is the most popular one, natillas can also be flavored with chocolate or turr&oacute;n. The dessert is often sprinkled with cinnamon on top before serving in order to improve its flavors even further. It is believed that natillas was invented by nuns who used to prepare it in convents across Europe.

Natillas

France

Navettes are French cookies from Marseilles that are shaped like a boat or a shuttle. Their characteristical shape is said to commemorate Mary Magdalene and Saint Martha and their voyage to Marseilles by boat, about 2000 years ago. The cookies are flavored with orange-flower water and are traditionally consumed on February 2nd, known as Candlemas Day, although they can be bought all year round in the Four Des Navettes bakery in the center of Marseilles. The bakery hasn't stopped producing these cookies since 1781. Although orange-flavored navettes are the most popular choice, there are also varieties with cinnamon, chocolate, vanilla, and lavender.

Navettes

United States

Needhams are traditional American confectionery dessert bars originating from Maine. They're made with a combination of mashed potatoes (unseasoned), butter, salt, sugar, coconut, vanilla, and chocolate. The melted butter is mixed with the potatoes, sugar, vanilla, and coconut, and the mixture is spread in a layer in a pan. Once cooled, it's cut into squares and dipped into melted chocolate. Needhams became popular in the late 19th century in Maine, and it is believed that they were named after an evangelist Reverend George S. Needham. Nowadays, these desserts are often made during the festive Christmas season.

Needhams

Australia

Neenish tart is an Australian and New Zealander delicacy, a sweet treat consisting of pastry shells with a custard-like filling, their tops decorated with a thin layer of icing, with each half colored differently. The usual color combinations are brown and white, pink and white, or brown and pink. The earliest written reference about the tart is found in an Australian newspaper called The Bunbury Herald from 1913, while the oldest recipes for the dish are written under the name Neinich tart, suggesting a possible European origin of the dessert. Today, there are numerous versions of the tart, such as the lemon-flavored version, most commonly found in New Zealand, or versions with an added layer of raspberry jam, found throughout Australia.

Neenish Tart

Nerikiri is a Japanese wagashi that should reflect the season it's being served in. The most popular shape is that of a cherry blossom, called sakura nerikiri, and it can be bought only in spring. Other shapes might include scenery, flowers, and birds. This wagashi is traditionally made with sweetened white bean paste and glutinous rice flour. Nerikiri is often served at tea ceremonies, but it also makes for a great sweet snack that can be consumed any time of the day.