Sobremesa

Spain

Turr&oacute;n de Jijona is a soft nougat made with almonds, honey, sugar, and egg whites. It was named after its birthplace, a small Valencian town of Jijona (Xixona). This nougat is made by cooking sugar, honey, almonds, and egg whites. It has a light brown color, and it is speckled with tiny almond pieces. The ingredients are cooked, turned into a paste, and then cooked again in the so-called boixets. The mixture is then poured into molds until it sets. This nougat does not include any wafers. It can be made with several types of honey, including rosemary and orange blossom honey, while the almonds must come from the Mediterranean region. This nougat is traditionally associated with Christmas, but it is available year-round.

Turrón de Jijona

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Tutti frutti ice cream is a popular flavor that often includes a mixture of various fruit flavors and pieces of candied or real fruit. The name tutti frutti is Italian for "all fruits" and appropriately describes the blend of fruit flavors that characterize this ice cream. The flavor was first mentioned in England in 1860, and it soon found its way to the US, where it reached a relatively big popularity. The combination of fruits can vary, but it often includes flavors or pieces of fruits like cherry, pineapple, raisin, and orange, among others. In addition to fruit, it might also contain nuts and other complementary flavors. The colorful appearance of the mixed fruit often makes tutti frutti ice cream visually appealing, and it's a flavor enjoyed by many, especially those who appreciate a fruity taste in their frozen desserts. In some parts of the world, tutti frutti ice cream might also refer to specific regional variations that include unique local fruits or flavorings. It's a versatile flavor that can be tailored to suit different tastes and preferences. 
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Tutti Frutti ice cream

Ube halaya is a famous Filipino dessert made with purple yam. It is easily prepared by cooking mashed purple yams in plain milk, coconut milk, or condensed milk alongside sugar and vanilla essence. When set, it results in a slightly sweet treat that has a sticky texture and a unique purple color. Even though it can be eaten plain, ube halaya is often incorporated into other Filipino desserts or eaten as a creamy spread. It can be served well-chilled or lukewarm and is usually sprinkled with toasted coconut flakes or latik - the crispy Filipino coconut curds.

Ube halaya

Japan

Uirō is a sweet Japanese cake consisting of sugar, rice flour, and water. The cake is traditionally steamed until it develops a chewy texture. It dates back to the 16th century, when it was used as a part of Japanese tea ceremonies, a tradition that is also practiced today. There are a number of variations on the cake, so it can be flavored with ingredients such as matcha, chestnuts, strawberries, or azuki bean paste. Although it's made from the same ingredients as mochi, the method of preparation is different - uirō is poured into a mold and steamed, while mochi is pounded in order to become sticky.

Uirō

This daifuku variety is made with chewy mochi shell that is wrapped around ume&mdash;Japanese fruit that is often called a plum, but which is more related to apricots. The plums are first coated with anko (red bean paste), and the whole combination is then wrapped in mochi. Because ume plums are slightly tart, they provide a good balance with the sweetness of mochi cakes and the red bean paste. Ume daifuku is regarded as a seasonal treat that is mostly enjoyed in late winter or early spring.

Ume daifuku

Although there are many recipes, the Egyptian umm Ali dessert is usually made by dividing bread or puff pastry into pieces, then mixing it with sugar, milk, and coconut flakes. The mixture is typically sprinkled with raisins, pistachios, almonds and cinnamon, then baked in the oven until the top develops a golden brown color. This dessert can be served hot or chilled. When translated, the name of the dish means Ali's mother, referring to the 13th-century legend saying that Sultan Ezz El Din Aybak's wife prepared the dessert as a sign of celebration and it was then shared amongst the people. Apart from Egypt, umm Ali is also enjoyed in other Middle Eastern countries and is considered part of their cuisine.

Umm Ali

Philippines

Unda-unday/unday-unday (or inda-inday) is a Filipino rice cake made with glutinous rice flour, water, brown sugar, and shredded coconut. The flour is mixed with water, then shaped into small oblongs that are first cooked, then mixed with brown sugar syrup and shredded coconut. The cake is a Pangasinan delicacy, although its origins are not exactly known. Also, unda-unday is often considered a version of another Filipino cake palitaw.

Unday-unday

Un helvası is a traditional sweet, a type of helva (paste-like sweets) made from wheat flour. Other ingredients include butter, oil, sugar, water, and pine nuts. The combination is constantly stirred during cooking, and when it gets harder to stir, the mixture is left to sit and the helva is shaped with two spoons into ball-like scoops before it's served. Un helvası can be served with coffee or tea, and each family has their own recipe, so feel free to experiment with the addition of different flavorings.

Un helvası

Urar&oacute; are traditional Filipino cookies originating from the Tagalog people of southern Luzon. The cookies are traditionally made with arrowroot flour, duck egg yolks, milk, rendered lard, and sugar. Once prepared, the mixture is baked in a traditional Filipino clay oven called a pugon, and the resulting cookies should have a melt-in-the-mouth quality, as well as milky and buttery flavors. However, the modern versions of urar&oacute; are made with a combination of margarine or butter, arrowroot flour, milk, sugar, and eggs. If desired, the cookies can be enriched with the addition of maple syrup or coconut cream. They are commonly stacked in cylinders and sold wrapped in colored crepe paper. The name of these cookies is derived from urar&oacute; or arar&oacute;, a Tagalog and Spanish name for the maranta arrowroot.

Uraró

Also known as fish scale dumplings, uroko dango is a Japanese dango variety originating from Fukagawa city. The treat has been sold at Fukagawa Station since 1913, and it consists of rice, flour, and sugar. The ingredients are kneaded together, steamed, then cut into triangles with a serrated knife, making the final product visually reminiscent of fish scales, hence the alternative name of this dango.

Uroko dango

Australia

Taro balls are eaten throughout Micronesia and appear in numerous varieties under different local names. They usually consist of boiled and mashed taro root that is mixed with grated coconut and formed into small or large sized balls. This traditional Micronesian dessert nowadays typically incorporates sugar and might vary from soft to firm in terms of texture.

Uter

V&aring;fflor are extremely popular Swedish waffles, consumed since the early 1600s, when they were shaped into squares. Today, the waffles are traditionally shaped into hearts and served with fruit jams, whipped cream, and ice cream. Because v&aring;fflor are made without yeast, they are much thinner than Belgian waffles, with a texture that is similar to pancakes. There are two popular waffle varieties - egg waffles and crispy waffles, the egg variety being more filling than the other one. Waffles are consumed throughout the year in Sweden, but they are at the peak of their popularity on March 25th, which is known as Waffle Day. Earlier, it was an important day because it marks the start of the crop-growing season, and with it, the increased availability of eggs and milk used in the production of waffles. Today, there is also a variety of salted, savory waffles that are served with various ingredients, from shrimps to cheese.

Våfflor

Vakalolo is a steamed Fijian dessert consisting of grated cassava and coconut, sugar, and optional spices such as cinnamon and cardamom. The concoction is traditionally wrapped in banana leaves, then steamed. In most villages, vakalolo is prepared for weddings, birthdays, and similar events. When served, the dessert should be placed in a bowl, while heated coconut milk should be poured over the top.

Vakalolo

Czech Republic

Also known as vdolek, pec&aacute;k or lopat&aacute;k, Vala&scaron;sk&yacute; frg&aacute;l is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern part of the Czech Republic. The cake has a diameter of about 30 centimetres and is golden in color when fully baked. On the surface, there is a crumble that can be additionally sprinkled with sugar, cinnamon, and gingerbread crumbs, or drizzled with butter. Nearly half of the finished product (42-48%) consists of the topping, which can be made from dried pears (the most popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage, kohlrabi, or carrots. The toppings are never combined. Once the cake is finished, it weighs from 600 to 700 grammes in total and can be sold either fresh or frozen. The recipe for this delicacy dates back to 1826 and is associated with festive occasions such as weddings, Christmas, and Easter.

Valašský frgál

Vaniljekranse are one of the most famous Danish cookies. They consist of a simple buttery dough which is extruded into long strips and then formed into small circles. These traditional cookies are distinguished by a light taste of vanilla and the addition of ground almonds, which make them incredibly crispy. They are usually baked throughout December, and whether enjoyed as a dessert or given as a present, vaniljekranse cookies are one of the favorite Danish Christmas traditions.

Vaniljekranse

Vanilla slice is the Australian answer to mille-feuille - this dessert consists of a thick custard that&rsquo;s flavored with vanilla, sandwiched between puff or phyllo pastry sheets, and topped with vanilla, raspberry, strawberry, chocolate, or passion fruit icing. Due to the fact that the texture of the custard is slightly wobbly, the vanilla slice is sometimes also called a snot block. Once prepared, the dessert is cut into slices before being served. This dessert is so popular that there is an annual competition for the best vanilla slice baker, called the Great Australian Vanilla Slice Triumph.

Vanilla slice

Austria

Commonly found throughout Austria, Hungary, and Germany, vanillekipferl are traditional, sweet, crescent-shaped cookies consisting of flour, sugar, butter, and vanilla. The cookies often contain ground nuts such as hazelnuts, almonds, or walnuts. According to a popular theory, the cookies were invented in the days of the Austro-Hungarian Empire. When the empire's army defeated the Turkish army at Vienna in 1683, the city's bakers celebrated the victory by shaping the kipferls into crescents - mimicking the characteristical shape found on the Turkish flag. Today, vanillekipferl are especially popular around Christmastime, when they are dusted with powdered sugar or dipped in chocolate.

Vanillekipferl

This simple cake is made with only a few ingredients: freshly grated coconut, flour, sugar, eggs, and butter. The mixture is baked until golden-brown in color and the light, delicate cake can be consumed immediately.

Vanuatu Coconut Cake

Croatia

This heavy, dense dessert cake is a specialty originating from the Croatian city of Varaždin. Varaždinska torta is especially popular in autumn due to an abundance of its key ingredient &ndash; chestnuts. The cake is made with a base consisting of butter, sugar, egg whites, egg yolks, grated chocolate, and flour. When the base is ready, it is cut in half, then filled with a flavorful combination of sweet cream, sugar, and chestnut pur&eacute;e. The cake is typically glazed with a combination of butter, chocolate, and vanilla sugar. It is recommended to decorate it with chocolate-dipped chestnuts on top.

Varaždinska torta

Varenye is a traditional dessert consisting of various fruits and berries cooked together with sugar. The ingredients should not lose their shape, dissolve, or overcook in order for varenye to be properly prepared. Originally, varenye was cooked with honey before 1801 because Russia didn't produce its own sugar, and imported sugar was too expensive. Today, varenye is traditionally served at Russian tea parties, and the most popular varieties are prepared with strawberries, apricots, blueberries, and cherries. There are also some exotic varieties made with dandelion, tangerine, and rose petals. It can be consumed on its own, used as a topping for pancakes, or as a filling for various cookies and pies. Varenye is so popular that it was even one of the favorite desserts of some Russian tsars, Catherine II, and Ivan the Terrible.