Lecture on Desserts Around the World

Introduction

• Desserts were originally palate cleansers before meals in Europe.
• Sugar was rare and expensive until the 17th century.
• Expansion of sugar production led to lower prices.
• Mid-17th century: cookbooks dedicated to desserts published.

Famous Desserts by Region

Brazil

• Brigadeiros: Named after politician Eduardo Gomes. Made with condensed milk, butter, cocoa powder, covered with chocolate sprinkles.

Nigeria

• Puff Puff: Deep-fried dough, sprinkled with powdered sugar, can be served sweet or savory.

Japan/USA

• Mochi: Rice cake made from mochi gome, transformed by water and air to create a gooey texture.

Latin America

• Tembleque: A coconut pudding or custard, best served cold.

Romania/Hungary

• Chimney Cakes: Originated in Transylvania, hollow bread wrapped around a stick.

USA

• Red Velvet Cake: Combines cocoa powder, vinegar, buttermilk; distinct flavor, not just chocolate cake.

England

• Banoffee Pie: Bananas, toffee, whipped cream on graham crust.

Korea

• Yeogwa: Deep-fried cookie soaked in honey, associated with special occasions.

Mexico

• Tres Leches Cake: Soaked in three milks, culturally significant in Latin America.

Netherlands

• Stroopwafel: Caramel filling between thin waffles, warm on coffee.

Philippines

• Halo-Halo: Shaved ice, condensed milk, various toppings, derived from Japanese kakigori.

France/Spain/Britain

• Crème Brûlée: Custard with caramelized sugar top.

Belgium

• Belgian Waffle: Eaten with hands, not with syrup.

Caribbean (Trinidad)

• Currant Roll: High in nutrients, eaten as a snack.

South Africa

• Malva Pudding: Warm, spongy dessert with apricot jam.

Germany

• Black Forest Cake: Chocolate, cherries, cream, inspired by Black Forest region.

India

• Gulab Jamun: Deep-fried balls in rose water syrup, similar to Arabic Lughaymat.

Canada

• Nanaimo Bar: No-bake dessert, layered structure, popularized to fund college.

Thailand

• Thao Ngao Mau Muang: Sticky rice with mango, best in peak mango season.

Italy

• Tiramisu: Espresso and alcohol-infused, origin debated.

Turkey/Greece

• Baklava: Phyllo dough with nuts, variations in both countries.

Greece

• Galaktoboureko: Semolina custard in phyllo layers, soaked in syrup.

Dominican Republic

• Habichuelas con Dulce: Lent dessert with red kidney beans, sweet potatoes.

Portugal

• Pastéis de Nata: Originated from monks using leftover yolks.

Iceland

• Skyr: Thick yogurt-like dairy product with health benefits.

Central America

• Sopa Borracha: Sponge cake with rum, special occasions dessert.

Australia/New Zealand

• Lamington: Sponge cake with chocolate and coconut, controversy over origin.

Russia

• Syrniki: Fried quark pancakes, crispy outside, soft inside.

Peru

• Picarones: Sweet potato and squash doughnuts, topped with syrup.

Middle East

• Kanafeh: Phyllo dough with cheese or nuts, with rose water syrup.

Argentina

• Torta Rogel: Layers of dulce de leche in phyllo, topped with meringue.

Vietnam

• Che Ba Mau: Layered dessert with beans and pandan jelly, refreshing.

Conclusion

• Desserts have varied histories and cultural significances.
• They create memories and unique experiences.
• Encouragement to try and share experiences with different desserts.