Desserts are more than sweet treats. They’re a journey through memories and culture. Everyone has their favorite. Some desserts, like Italian tiramisú and Hong Kong’s dan tats, are enjoyed worldwide. Some desserts are perfect as snacks. They are not for after meals. For instance, visitors at Mason Slots might want a quick tiramisú between games. The idea of a dessert course is new. It varies globally and is often influenced by trade and culture. From years in a pastry kitchen to exploring global flavors, here’s a curated list of the world’s top desserts.
Apfelstrudel, Austria
Make a batch of traditional strudel dough. It’ll teach you about gluten’s wonders. The real thing is stretched, not rolled, into a fragile sheet. Legend says it should be transparent enough to read a newspaper.
Once rolled out, the delicate dough is wrapped around a sweet apple filling. The filling has buttery fried breadcrumbs, raisins, and sometimes walnuts. Tasty results can be found in pastry shops worldwide, but Vienna provides the classic experience.
Black Forest Cake, Germany
The region is known for fairy tales and castles on mountaintops. It is also the namesake of Germany’s most luscious cake if not its origin. The cake has been crafted with rich, dark chocolate. It’s doused in cherry syrup spiked with kirschwasser, a sour cherry brandy. Then, it’s stacked atop a thin chocolate base with deep layers of whipped cream and fresh cherries.
If that wasn’t enough flavor, the whole thing is covered in more cream. It’s dusted with shaved chocolate and studded with cherries. The cake is a frothy dream dessert. It’s the star of pastry cases around Germany. It’s commonly referred to as a Schwarzwälder Kirschtorte.
Brownies, United States
Fudgy or cakey? Is it a corner piece or a slice from the middle? Lovers of this beloved American sweet are sure to have a take on the best – and worst – way to make a brownie. An early version of the recipe can be traced back to Fannie Farmer’s 1906 edition of the “Boston Cooking School Cook Book,” which utilized unsweetened chocolate. This chocolate gives brownies a fudgy texture.
Brownie-making has lasted over a century. Brownies have become a mainstay treat. They are the base for sundaes and an addictive ice cream flavor.
Katharine Hepburn even shared her insights on the best way to bake them. An old story holds that the actress once gave this advice: “Never quit. Be yourself. And don’t put too much flour in your brownies.”
Cardamom Buns, Sweden
October 4 might be Cinnamon Bun Day on the Swedish calendar, but many bun fans insist that the cardamom version outshines cinnamon. Cardamom buns are part of a family of wheat buns. They are best enjoyed as part of fika, the coffee break that happens twice daily in many Swedish workplaces.
While a freshly baked cardamom bun is a memorable treat, it’s also simple and comforting. This is from a classic recipe by author Johanna Kindvall. It calls for stirring crushed cardamom seeds into a lightly enriched, yeasted dough. Then, you roll it up with a sweet layer of sugar and spice.
For the perfect fika, make some cardamom buns and strong coffee. Then, call a friend. The famed Swedish coffee break is as much about conversation as indulging in treats.
Chocolate Mousse, France
Chocolate mousse is an airy confection. It is made with a few ingredients. It is a delicious paradox: the richer it is, the lighter it seems. Gallic chefs have been whipping chocolate mousse for at least a few hundred years. The word “foam” is in French. But it’s the quest for foamy chocolate that’s much older.
The Olmec, Maya, and Aztec peoples consumed chocolate long before Europeans. They considered a thick layer of foam the height of good taste. Ancient codices show cooks pouring chocolate from several feet in the air to create foam.
Cornes de Gazelle, Morocco
Amidst many enticing Moroccan sweets, these filled pastries consistently emerge as favorites. They are known for their careful preparation. This dessert is labor-intensive. It graces tables at festive occasions and special meals all year.
In the traditional recipe, a delicate dough envelops a rich filling of ground almonds infused with orange blossom water. Gazelle horns are baked until lightly golden, keeping the dough tender as it melts.
Japanese Cheesecake
This Japanese treat might be a revelation for cheesecake fans. They find the New York version a bit heavy. The creamy sweet has the tang of cheesecake and the loft of a sponge cake. The lightly cultured cheese adds richness, but a light and airy texture offsets it.
Final Thoughts
Desserts are delightful. Each sweet treat tells a story of culture, art, and indulgence. The apple-filled layers of Austria’s Apfelstrudel are one example. The frothy allure of Germany’s Black Forest Cake is another. 
Then there are the exotic spices of Moroccan cornes de gazelle. These desserts taste good. They also connect us to the global tapestry of cooking traditions. You may like dense, fudgy brownies or the airy lightness of Japanese cheesecake. A universe of flavors awaits discovery. So, indulge your sweet tooth. Embark on this sugary journey across continents, one delicious bite at a time.
Bob Duncan is the lead writer and partner on ConversationsWithBianca.com. A passionate parent, he’s always excited to dive into the conversation about anything from parenting, food & drink, travel, to gifts & more!