When I was an apprentice baker in an Oakland café, a pastry chef told me this: As long as your flavors are good, she said, don’t worry too much about cakes emerging from the oven looking flawless. The secret to the longevity of the trifle might be in its forgiving nature. Even as the equally historic syllabub has disappeared from the standard playlist of homemade British desserts, trifle remains pure, creamy nostalgia for many food lovers. The name dates back to at least the 16th century and is probably older, though the ingredients of the dessert have evolved over time. And no matter what you tuck between the rounds of cake, a trifle has a sweetly old-fashioned feel. Tender layers of sherry-soaked sponge cake alternate with jam, custard and – in a practical British twist – almost anything sweet and delicious the baker has on hand, as long as it’s topped with a lush blanket of whipped cream. In alphabetical order, here are some of the best desserts around the world:
It’s the fruit of my nine years in the pastry kitchen, when I traveled to explore new flavors everywhere. This list blends the personal with something more broadly appealing. Tiramisú relies on chocolate, coffee and sugar that arrived in Italy through global trade, while Hong Kong’s most iconic sweet has roots in Portugal. In some destinations, including Africa and Asia, desserts are a foreign import.īut with food, like language or culture, determining what’s “foreign” is complicated. The idea of serving a sweet at the end of a coursed meal is relatively recent. And like dan tats, many of these recipes aren’t desserts at all – the eggy tart is more often eaten as an afternoon snack. Head to any country to find tender slices of Italian tiramisú on cafe menus or sniff out the creamy scent of Hong Kong’s dan tats in cities worldwide. For all the nostalgia of sugary treats, though, some sweets rise above local flavors. Bet you dollars to doughnuts, their answer is different from yours.įrom childhood treats to a grandparent’s favorite recipes, beloved foods are deeply personal.
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