AMERICAN CUISINE

“DESSERTS”
What is a Dessert?
The word dessert is derived from the French word desservir,, which translates to “ to clear the
table”. This origin is apt, considering that the first use of desserts was to wash down the
aftertaste of a large meal with something sweet. Its first known use in English was in 1600, in a
health education manual entitled Naturall and artificial Directions for Health, written by William
Vaughan.

In his “A History of Dessert(2013), Michael Krondi explains that it refers to the fact that dessert
was served after the table had been cleared of other dishes.

The term dates from the 14th century but attained its current meaning around the beginning of the
20th century, when “service à la française”(setting a variety of dishes on the table at the same
time) was replaced with “service à la russe” (presenting a meal in course.)
 consists of sweet foods, such as confections, and possibly a beverage such as:

•dessert wine - are sweet after-dinner drinks made with various and methods of production, is a
broad category of sweet wines meant to be served at the end of the meal. These wines are often
sweeter and have a higher alcohol content that other types of wine, and they include a wide range of
types such as fortified wines, sweet red wines and sparkling wines. You can serve dessert wines
with sweet or a cheese plate, but many dessert wines-such as vini da meditazione(wine of
meditation)-can be sipped alone.

•Dessert liqueur- are alcoholic beverages that are bottled with added sugar and have added flavors
that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from fruit brandy and
flavored liqueurs range between 15% and 55% alcohol by volume.

•is a sweetend spirits with various flavors, oils, and extracts added like rum, whiskey, brandy.
-
•biscuits, pies,

•cakes, cookies,

•custards, ice creams,

•gelatins, pastries,

•puddings, macaroons,

•sweet soups, fruit salad.

•tarts, and
•Fruit is also commonly found in dessert courses because of its naturally occurring
sweetness. Some cultures sweeten foods that are more commonly savory to create
desserts
U.S.A POPULAR
DESSERTS
AP P L E P I E
 APPLE PIE 
•Is a pie in which the principal filling ingredient is apples. Apple pie is
often served with whipped cream, ice cream ("apple pie à la mode"),
or cheddar cheese.[3] it is generally double-crusted, with pastry both
above and below the filling; the upper crust may be solid or latticed
(woven of crosswise strips). The bottom crust may be baked
separately ("blind") to prevent it from getting soggy. Deep-dish apple
pie often has a top crust only. Tarte tatin is baked with the crust on
top, but served with it on the bottom.
•Although England has a long history of making meat and fruit pies, and it
was the inspiration for the American versions, there is nothing that is more
synonymous with American desserts than the apple pie. In the United
States, apple pies are found everywhere from big grocery shops and
restaurants to coffee shops and home bakers, baked until the double crust is
golden brown, filled with cinnamon-sugar coated apples.

•
Homemade American apple pie is a source of great pride, causing
arguments about which apple variety is the most suitable for the best pies.
Some swear by granny smiths, but they are sour and require too much
sugar, resulting in a soggy crust.
GERMAN CHOCOLATE CAKE
Despite its name, German chocolate cake is an American invention, a
decadent dessert consisting of three interspersed layers of buttermilk sponge
and chocolate, combined with desiccated coconut and peanuts. The cake is
often garnished with even more desiccated coconut, pecans, or maraschino
cherries, giving it a luxurious visual appearance.

The name comes from Sam German, who invented a baking chocolate
for Baker's chocolate company in 1852, and in return, the company named
the cake in his honor. The cake became famous in 1957, when a Texas cook
sent her recipe to a Dallas-based newspaper.
MOLTEN CHOCOLATE CAKE
•When chef Jean-Georges Vongerichten mistakenly pulled out his chocolate
sponge cake out of the oven ahead of time, little did he know it was a blessing in
disguise. Once he cracked the spongy outside, he was met with an explosion of
liquid chocolate oozing out of its confinements, as if finally set free.

•
And even though Jacques Torres, a french chef and chocolatier, claimed such a
cake already existed in France, it was Vongerichten that made the molten
chocolate cake, popularly nicknamed lava cake, a global sensation, first starting in
the united states, and later a must-have on the menus of numerous respectable,
high-end restaurants.
BRAZILIAN POPULAR
DESSERTS
Hands down the most
popular dessert in
BRIGADEIRO
Brazil. You might get
away with a birthday
party without a cake,
but if there aren’t
enough brigadeiros to
fill the table, the guests
might end up leaving
early.
•The brigadeiro is a traditional brazilian dessert. The origin of the dessert isn't certain, but the most common
theory is that is was created by a confectioner from rio de janeiro, heloisa nabuco de oliveira, to promote the
presidential candidacy of Eduardo Gomes.[2][3] it is made of condensed milk, cocoa powder, butter,
and chocolate sprinkles covering the outside layer.

•It is a popular confection throughout the country, especially for festive events. Brigadeiros are commonly
made at home, and also found in bakeries and snack shops. A brigadeiro is generally shaped into small balls
covered in chocolate sprinkles and placed in a small cupcake liner. The mixture may also be poured into a
small container, and eaten with a spoon, and this is known as a brigadeiro de colher (literally, "spoon
brigadeiro"). Brigadeiro can be found now in different countries as a result of brazilian immigration.

•In recent years, flavor and coating variations on the traditional chocolate brigadeiros have become
popular.[4]this variation of flavors and easy manipulation of the original dessert lead into a trend of different
recipes, such as cakes, tarts, ice cream or even bread.[5]
Mousse de Maracujá (Passion Fruit Mousse)
•It is said that if Brazil had to declare a national dessert, it would most likely
be Mousse de Maracujá, or passion fruit mousse. The dessert consists of
fresh passion fruit, sweetened milk, and creme de leite, a product similar
to evaporated milk.

Since it is quick and easy to prepare mousse de maracujá, it is a staple of

numerous Brazilian bakeries, restaurants, and dinner parties. It is
recommended to serve the mousse in parfait glasses and top it with
whipped cream as the best way to enjoy its decadent, tropical flavors.
•Mousse de maracujá is a
traditional dessert served in all
regions of brazil. It not only has a
distinct appearance, bright
orange topped with a large
amount of succulent tropical
seeds, but also the distinct, citric
flavor of the passion fruit.
Pavê is a multilayered cake with a
large amount of sweet cream made
Pavê
from liquor, crunchy crackers, and
chocolate. It is traditionally served
during christmas and is the most
coveted dessert of them all. You can’t
call it a proper Brazilian christmas
without a mouthwatering pavê.
Traditionally it is only served one
someone recites the famous line, “É pa
vê ou pa comê?” “Is this to be admired
(pa vê) or eaten?!”
ARGENTINIAN POPULAR
DESSERTS
•Argentina is home to Mendoza wine, Argentinian cowboys, and unique wildlife
and landscapes. Yet, it’s also a country with a rich culinary history with many
authentic dessert recipes.

•Argentina takes dessert so serious that it even has its own dairy country, la
paila.

•It’s here that the cows undergo a special milking process that helps in making
the famous dulce de leche.

•Argentinian desserts range from pastries bursting with cream caramel to

coffee-soaked chocolate cakes.
 DULCE DE LECHE
Dulce de leche is a type of condensed milk
sweet from Argentina. Traditionally, it is made by
heating sweetened cow's milk until it caramelizes
and achieves a thick consistency, enough to act
as a spread, a filling for cakes and pies, or an ice
cream topping.

It is said that dulce de leche originated in Buenos

Aires, when a serving woman was preparing la
lechada by heating sugar and milk. As she left it
on the fire a bit longer than usual, she noticed it
had become a dark brown substance, and that's
how dulce de leche was born.
•Dolce de leche- can be eaten alone, but is more
commonly used as a topping or filling for other sweet
ffods, such as cakes, cookies, waffles, crème caramel,
fruits like banana, and ice creams: it is also a popular
spread on crepes and toast.
CHOCOTORT
A
•Translated as chocolate cake, this no-bake Argentinian dessert was influenced by
Italian cuisine and modeled on the famous Italian tiramisu. It is made with three
Argentinian staple ingredients: chocolate biscuits, dulce de leche, and cream
cheese.

•The cookies are softened in milk and layered with a combination of cream cheese
and dulce de leche. The shapes of chocotorta can vary, while the biscuits can be
soaked with chocolate milk, coffee, or even coffee liqueur. The most common theory
about its origin says that it was invented as a part of a marketing campaign designed
to promote chocolinas chocolate cookies, and the recipe was included in the
packaging.
Chocotorta is rarely found in restaurants and remains a novel dessert outside of
Argentina.
•Rogel also called Torta rogel
•Rogel is a classic Argentinian dessert
consisting of numerous thin layers of
dough that are topped with a creamy dulce
de leche spread. The cake traditionally
includes eight layers, while the top is
usually decorated with Italian meringue.

Although not much is known about its origin,

rogel is a staple on every special occasion in
Argentina. It is also known as alfajor rogel,
due to its similarity to
sandwiched alfajor cookies.
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