The Best Desserts in the World

 Romans had the habit of alternating sweet flavors between the different dishes of a banquet, where in addition to fruit, served a bread sweetened with yeast and honey, a dessert that without a doubt was the predecessor of the Popular Milanese creation of Panettone, whose existence dates back to the late fifteenth century.

In parallel, the European conquerors discovered cocoa in Mesoamerica, the main ingredient of chocolate, which was already widely used by the Aztecs and Mayans. After its transfer to Europe, cocoa caused a furor in the old continent, where its production began to be perfected and diversified in a thousand and one ways, being the protagonist and resulting in endless products that delight us today.

Although the most famous desserts in the world originated in Europe, many others from different latitudes have managed to become a niche in the competitive universe of desserts, many of which we will share in this post. These are 8 of the best desserts in the world.


The sweet baklava has its place in the kitchen of all the Middle Eastern, Eastern Mediterranean, Balkan, and Caucasian. These people offer baklava as the traditional sweet for them. The origin of the word baklava is unknown, and it is said that it is possible to be derived from the word “paella” from the Mongolian language meaning “linking, winding” and adding the word “and”. Whether it is of ancient Greek origin, Pinski, Turkish tradition, or the Arab Bedouin era, it is necessary to accept that the baklava took its elegant form and sophistication, which was characterized by traditional baklava, during the Ottomans. Over time, its current shape took shape in the Top Kabbi Palace. The oldest Ottoman record related to baklava, there is in the books the kitchen of the Palace of Top Kabbi, back to the reign of Sultan Fatih. According to these records, the baklava was roasted in the palace. Olia Chalabi in his memoirs writes that he had eaten the baklava when he was a guest at the palace of Amir Battles. Through these recordings, the Baklava known throughout the Ottoman Empire was often consumed in Saraya, palaces, tribulations, and joys. In the palaces preferred to cooks skilled in making Baklava, and are interested to be paste baklava is very thin. This suggests to us that it is possible that it was previously a paste used in the production of baklava. If this is true, it can be said that the manufacture of baklava became excellent in Ottoman cuisine. It can be said that attempts to satisfy wealthy and faceless people are difficult to satisfy, to move the process of making baklava from a paste

The importance of baklava in the palace of the Sultan is not only because it is a sign of wealth and pleasures, but in the palaces, but because of the fact that it entered the state celebrations. The procession of Baklava which appeared in the late 17th century, early 18th century, is the most prominent sign of this immaculate. On the fifteenth of Ramadan, after the visit of the honorable Sultan Kharafa as Caliph, the Bakhlawa Sinhalese are distributed to the Ankhariyah and other military units in Istanbul, with each of ten Chinese women from Baklava. The reception of the Baklava by the soldiers, and their transfer to the military barracks, was performed with a bounty. Bakhlawa ready-made sushi is a kind of bathrobes, and stands in front of the kitchen of the Sultan’s Palace; the soldiers that will receive the Chinese describe for the Chinese. The first Chinese are given the name of the sultan because the sultan is considered the first Ankhari. The remaining Chinese are taken by the soldiers for each of Nafran, passing a wooden board covered with green from the feathers, and carrying the Chinese on their shoulders. The heads of each regiment walk forward, carrying the Chinese walking behind them, stepping out of the open doors and walking toward the barracks in the form of a procession. This parade is called the Baklava procession. The residents of Istanbul go out to the markets to watch the procession of the Baklava and show their love for the Sultan and the soldiers.

Originally from Italy just 60 years ago and present in the cuisine of practically any western country, tiramisu is a delicious succession of layers of biscuits or ladyfingers soaked in coffee, which are accompanied by a cream based on mascarpone, egg yolks and sugar, mixed in turn with egg whites beaten to the point of snow and a touch of Amaretto to taste. After completing the last layer, sprinkle with cocoa powder and refrigerate it for 12 hours before consuming it.


Cheesecake (or cheesecake)
Present not only in the form of a cake but even in ice creams and yoghurts, it is stated that a form of cheesecake was first consumed by the athletes of the first Olympic Games in Ancient Greece. Beyond judging if their properties are effective for good sports performance, the truth is that the cheesecake we know today is the product of the recipe that European immigrants brought to the United States (especially New York) in the late nineteenth and early nineteenth century of the XX, giving rise to the delicious and original New York



Present in practically every corner of Brussels and throughout the country, the Belgian waffle is a simple sweet cake of flour and egg cooked between two grid plates, which gives it its characteristic shape. They are usually served hot either with fresh fruits, melted chocolate or ice cream, although they are so delicious that they are also served with a simple icing sugar coating.

Carrot Barfi

The barfi is one of the bases of the desserts of India. It is a condensed milk candy and sugar that is cooked until it reaches a solid state. You can add many ingredients such as fruits (especially mango and coconut), nuts and spices, but the variation of barfi is made with carrots, cardamom, almonds and pistachio.


Catalan cream
Simple, but with a delicate flavor, the Catalan cream is one of the oldest desserts in Europe, with an origin that goes back to medieval times. It consists of a pastry cream made with egg yolk, milk flavored with cinnamon and lemon peel, covered with sugar burned with a blowtorch, which makes a very peculiar sound when broken, one of its main characteristics. It is traditionally served in a clay container after being refrigerated.