7 Desserts From Around The World! / 7 World Dessert Recipes From Around The Globe That You Must Try

cake mix

🥗Healthier: homemade cake batter

💰Cheaper: generic cake mix

Homemade batter can be healthier and more flavorful.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

For ‘Cherpumple’, whip egg whites with half of the sugar. Separately whip yolks with the rest of the sugar. Mix everything together and add in flour. Stir and pour into a pie mold with apple, pumpkin, and cherry. Bake for 20 to 25 minutes at 355°F. Coat with buttercream frosting.

For ‘Dragon’s beard candy’, color water and pour it onto sugar. Add in corn syrup and cook until it thickens. Pour the caramel into a mold and let it set. Stretch it out by coating with cornstarch until thin threads form.

For ‘Mousse dessert’, soak gelatin in cold water. Mix yolks with sugar and cornstarch. Heat milk with cherry puree, pour some into yolks, stir, and return to remaining puree. Cook until thickened, then add gelatin and butter. Stir well, pour into molds, and freeze.

For the mousse, soak gelatin in cold water. Heat milk with spices. Mix yolks with sugar, pour milk on top, and stir. Cook cream until thickened, add gelatin, let cool slightly, and fold in whipped cream. Assemble by filling half of a mold with mousse, adding cherry filling, and covering with mousse. Refrigerate.

For ‘Pavlova’, whip egg whites with sugar, pour in water, and beat. Add cornstarch and stir. Place onto parchment paper and bake for 2 hours at 195°F. Decorate with buttercream frosting.

For ‘Trdelnik’, dissolve yeast in warm milk. Separate yolk from white and mix with sugar. Add melted butter, salt, and flour. Make dough and let sit for 30 minutes. Form rolls, wrap around a cylindrical mold, and coat with crushed nuts and sugar. Bake for 25 minutes at 355°F.

For ‘Pastel de Nata’, roll out puff pastry, cut into pieces, and shape into tarts in cupcake molds. Prepare custard by mixing flour with milk, dissolving sugar in water, and boiling milk with tangerine rind and cinnamon sticks. Add milk-flour mixture, stir, and add yolks. Pour custard into tarts and add tangerine. Cook for 15 minutes at 390°F.

For caramel, dissolve sugar in water and boil until golden brown.

For ‘Mochi’, mix powdered sugar with rice flour, juice, and half of the water. Whip and microwave for 1 ½ minutes. For filling, use apricots and walnuts or cream cheese mixed with powdered sugar. Roll out dough, cut into squares, fill, and shape.

Cooking Techniques

Spice Level:

Allergens