Sweet
Join us on our culinary journey around the world. Every month, we highlight the culture and history of a country through its cuisine.
San Sebastian cheesecake: the ultra-creamy Basque burnt cheesecake
San Sebastian cheesecake, also known as Burnt Basque cheesecake, is a cheesecake without a biscuit crust, baked at high temperatures to obtain a very caramelized surface and a creamy, almost shaky center. It originates from San Sebastián, in the Spanish Basque Country, and popularized by the restaurant La Viña. San Sebastian cheesecake, with its creamy…
Aish el saraya: no-bake oriental dessert with ashta cream
Aish el saraya is a no-bake oriental dessert, made of layers of bread or rusks soaked in fragrant syrup, covered with ashta-style milk cream, then decorated with crushed pistachios. Melting, fresh and very fragrant, it is one of those generous desserts that are prepared in advance, especially during Ramadan or for large tables. Its name…
Ivorian coconut cake: crispy little coconut fritters
The Ivorian coconut cake is a small fried sweet made with fresh coconut, flour, sugar, milk, vanilla and nutmeg. Cut into diamonds and then immersed in hot oil, it becomes crispy on the outside while remaining soft and fragrant on the inside. In Côte d’Ivoire, these small coconut cakes are eaten as a snack, with…
Thiakry: recipe for Senegalese dessert with millet and raisins
Thiakry, is a Senegalese dessert prepared with steamed millet couscous, then mixed with a sweet milky base. Served chilled, it seduces with its creamy and slightly grainy texture, often flavoured with vanilla, nutmeg or enriched with raisins. Thiakry with raisins, a must-try African dessert Looking for a dessert that is simple, fragrant and exotic? Thiakry…
Pay Guayaba : the ultra-melting Cuban guava pie
The pay de guayaba is a Cuban guava pie, made with homemade buttery dough and a melting filling made from guava paste. Simple, fruity and very fragrant, this recipe honors one of the most emblematic ingredients of Cuban desserts: guayaba. In Cuba and in Cuban diaspora cuisine, guava is used in the form of paste,…
Bánh chuối nướng: Vietnamese banana and coconut milk cake
Bánh chuối nướng is a Vietnamese baked dessert, prepared with ripe bananas, stale bread or sandwich bread, coconut milk, condensed milk, sugar and sometimes butter. Its texture is somewhere between cake, flan and bread pudding. Bánh chuối nướng is a Vietnamese cake with banana and coconut milk, melting, fragrant and slightly caramelized. Despite its name…
Iranian Bamieh: Ramadan Fritters with Saffron and Rose Water
Iranian bamieh are small fried doughnuts in the shape of mini-churros, prepared with a cooked dough made from flour, butter, water, sugar and eggs. After frying, they are dipped in a syrup flavoured with saffron and rose water. Iranian bamieh are small, fried, golden, fluted doughnuts dipped in a syrup flavored with saffron and rose…
Shirini Latifeh: Iranian pastries with cream
Shirini latifeh are small Iranian pastries made of two very light cookies, filled with whipped cream flavored with vanilla, rose water and decorated with pistachios. Their rounded shape may reminds you of a macaroon, but their texture is very different: it is more between ladyfingers, the airy sponge cake and the small filled cake. The…
Coconut Beijinho: The Recipe for Brazilian Coconut Docinho
Coconut beijinho is a Brazilian docinho made with sweetened condensed milk, butter, and shredded coconut. Very common in parties and birthdays in Brazil, it forms in small balls rolled in coconut and is often decorated with a clove. What is coconut beijinho? We’re sending you lots of love today with the kisses coco, or Beijinhos…
