Desserts Codexery

A source-cited reference to desserts

Desserts (17)

• Tiramisu — An Italian dessert of coffee-soaked ladyfingers and mascarpone cream.
• Creme brulee — A custard dessert with a caramelized sugar topping.
• Gelato — Italian frozen dessert with intense flavor and creamy texture.
• Ice cream — Frozen dairy dessert with ancient origins and global variations.
• Mousse — A soft, airy food that can be sweet or savory.
• Pavlova — A meringue dessert disputed between Australia and New Zealand.
• Trifle — Layered English dessert of sponge, fruit, custard, and cream.
• Churro — Fried dough from Spanish and Portuguese cuisine.
• Beignet — Deep-fried French pastry, often dusted with powdered sugar.
• Cannoli — Sicilian fried pastry tube filled with sweet ricotta.
• Profiterole — A filled French choux pastry ball, sweet or savory.
• Apple pie — A classic fruit pie with apples, shortcrust pastry, and a history dating to 14th-century England.
• Pecan pie — A Southern U.S. pie of pecans, eggs, butter, and sugar.
• Key lime pie — A Floridian dessert pie with a tangy, aromatic filling named after the small Key lime.
• Bread pudding — A dessert made from stale bread, milk, and eggs.
• Mochi — Japanese pounded rice cake with deep cultural and ceremonial significance.
• Gulab jamun — A sweet milk-solid dumpling soaked in rosewater-scented syrup, beloved across South Asia.

Frequently asked questions · How this site is sourced