Around the World in 13 Desserts

From caramel-y, sprinkle-coated Brazilian chocolate balls to deep-fried Dutch doughnuts, these international sweets will have you scheming your next culinary escapade.

Alexis Deboschnek

Whether you’re slurping ramen in Japan, or devouring a smoked meat sandwich in Montreal, the first question to arise after your epic savory feast must always be: “What’s for dessert?”

While we’ll always love a classic American hot fudge sundae or apple pie, the rest of the world has some pretty fantastic sugar-loaded options as well. Sponge cake soaked in condensed milk and heavy cream? Yes, please. Caramel-laced, sprinkle-coated chocolate balls? Bring it on.

From traditional desserts dating back hundreds of years, to more recent sweet-treat innovations, these 13 recipes will have you scheming your next vacation, if only to develop a more cultured sweet tooth.

Click through the gallery to see some of the most beloved desserts from around the world.

Rasmalai

Country: India Recipe: Made for Pakistan Rasmalai is an Indian dessert that originated in Odisha, a state on the east coast of the Bay of Bengal. Rasmalai, which translates to "nectar cream" in Urdu, is made from spongy balls of paneer (Indian cottage cheese) that are soaked in thick, reduced milk that resembles clotted cream. This subtly sweet dessert is always served chilled, and it gets an extra flavor boost from a sprinkling of ground cardamom and saffron. Depending on the recipe, rasmalai is topped with slivered almonds, ground pistachios, or an assortment of dried fruit.
Banoffee Pie

Country: England Recipe: Oh, Lady Cakes Banoffee pie is a relatively new addition to the dessert scene. In 1972, Ian Dowding and Nigel Mackenzie, the chef and owner of The Hungry Monk restaurant in Jevington, East Sussex created the beloved pie. In 1974, Dowding and Mackenzie published their recipe for banoffee (spelled "banoffi" by the founders) pie in The Deeper Secrets of the Hungry Monk. The classic version includes a thick layer of caramel, whipped cream, and banana slices, all of which sit on a crumbled biscuit and butter base. In the 44 years the restaurant was in operation, customers would never allow the owners to take the dessert off the menu.
Oliebollen

Country: Holland Recipe: Honest Cooking The translation of oliebollen (oily balls) doesn’t do this Dutch dessert justice. Traditionally eaten to celebrate the New Year, these deep-fried doughnuts are studded with raisins and dusted in powdered sugar. Since 1993, there has been an oliebollen competition held every year by the Dutch newspaper Algemeen Dagblad, with winners coming from all regions of the country.
Basbousa

Country: Egypt Recipe: Xawash Although basbousa can be found all over the Middle East, it is primarily associated with Egypt. This simple cake—which is soaked in a sweet syrup after it's baked—is made from semolina, eggs, butter, and coconut. More experimental recipes may also include rose or orange blossom water, plus a blanched almond as garnish.
Brigadeiro

Country: Brazil Recipe: Honest Cooking In 1945, Brazilian politician and military figure Brigadeiro Eduardo Gomes first ran for office. His good looks won him the hearts of women across Brazil, who began fundraising for his campaign by selling his favorite chocolate treats. Although Gomes ultimately lost the election, the chocolates became so popular that they were named Brigadeiro in his honor. Reminiscent of chocolate truffles, brigadeiros are made from sweetened condensed milk, cocoa powder, and butter. Soft and rich, the chocolate balls are rolled in chocolate sprinkles.
Maple Taffy

Country: Canada Recipe: The Kitchn Canada wins the prize for the easiest dessert recipe around. Typically made during sap season between February and April, maple taffy is a ridiculously simple, chewy, sweet treat. All you need is maple syrup and snow. The candy gets its name for its taffy-like consistency, and it's made by boiling pure maple syrup at 234 degrees Fahrenheit and then pouring it over fresh, clean snow. As it begins to solidify, the syrup is rolled onto a wooden stick, like a lollipop.
Milk Tart

Country: South Africa Recipe: Epicurious One of South Africa’s most beloved desserts gives tres leches cake a run for its money. Simply called "milk tart," the creamy custard tart is made from milk, sugar, flour, and eggs. Milk tart’s history traces back to the 17th century, when the Dutch first settled at the Cape of Good Hope in South Africa. The tart itself is reminiscent of traditional Dutch desserts, while the sprinkling of cinnamon is a result of South Africa's trade with Indonesia.
Castella

Country: Japan Recipe: Simply Piee Despite being one of Japan’s favorite sweet treats, castella (also called kastuera) actually has European roots. Brought to Nagasaki in the 16th century by Portuguese missionaries, the honey-sweetened sponge cake became immensely popular in Japan, in part for its long shelf life, which made it a staple for Japanese sailors out at sea. Castella is devoid of butter, relying solely on egg foam to rise.
Baklava

Country: Turkey Recipe: Food Network Although the exact history of baklava is a bit murky, it’s widely believed that the Assyrians first created the dessert in the 8th century BC. The Ottomans adopted baklava, perfecting the recipe into what we know today: paper-thin layers of phyllo dough encasing chopped nuts, drenched in syrup or honey. Baklava used to be reserved for the wealthy, and to this day a common Turkish expression is, “I am not rich enough to eat baklava every day."
Suspiro de Limeña

Country: Peru Recipe: Girl Cooks World Suspiro de limeña was first documented in 1818 edition of the New Dictionary of American Cuisine, where it was nicknamed the royal delight of Peru. Suspiro de limeña itself translates to "the sigh of a woman"—the sound one might make after trying this indulgent treat. The sticky-sweet dessert has a base of manjar blanco, Peru’s version of dulce de leche, which is then topped with a port wine-infused meringue and sprinkled with ground cinnamon.
Tres Leches Cake

Country: Mexico Recipe: The Pioneer Woman Anyone with a basic understanding of Spanish knows that tres leches cake means serious sweet business. This creamy sponge cake highlights three kinds of dairy—evaporated milk, condensed milk, and cream. The origins of tres leches cake have been widely disputed, but one popular theory is that Nestle Corporation printed the recipe on cans of condensed and evaporated milk cans in order to sell more milk in Mexico during the 1940s. Another theory is that tres leches cakes were inspired by the liquid-soaked cakes of medieval Europe, brought to Mexico by the Spaniards. Häagen-Dazs recently hopped on the tres leches train, coming out with a special edition tres leches ice cream flavor in 2003.
Tangyuan (sweet dumplings)

Country: China Recipe: Rasa Malaysia Although tangyuan are enjoyed year-round, they’re traditionally eaten on the 15th day of Chinese New Year, signifying the end of the celebrations, as well as family unity. Made from glutinous rice flour, the sweet dumplings are boiled in water before they're covered in a syrupy broth. These chewy balls can be filled with red bean, black sesame, or peanut, or simply served on their own.
Po'e

Country: Tahiti Recipe: Girl Cooks World Po'e, a fruit pudding of sorts, is one of Tahiti’s most popular desserts. Traditionally, po’e was served during barbecues where it was wrapped in a banana leaf and baked in the fire pit. Po’e can be made with nearly any pureed fruit, from mangoes to bananas. The fruit is mixed with arrowroot or cornstarch, baked, then topped with coconut cream for a subtly sweet dessert.

Around the World in 13 Desserts

Rasmalai

Banoffee Pie

Oliebollen

Basbousa

Brigadeiro

Maple Taffy

Milk Tart

Castella

Baklava

Suspiro de Limeña

Tres Leches Cake

Tangyuan (sweet dumplings)

Po'e

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