Desserts factsCuisine quiz
What is the name of this dessert?
Tiramisu is a popular coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso.
Where does the Haupia dessert come from?
Hawaii. Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi. Since the 1940s, it has become popular as a topping for white cake, especially at weddings.
What is the dulce de leche made of?
Milk and sugar. Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, also changing colour, with an appearance and flavour similar to caramel. It is very popular in many Latin American countries.
Where do you go to eat the cannoli or cannolo dessert?
Sicily. Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine. Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi.
Which one of these desserts has the least calories?
Sherbets are made from a base of "plain ice" which is water, sugar, egg whites, and lemon juice.
What's the name of that sweet Turkish dessert?
Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant and the broader Middle East, along with the Caucasus, Balkans, Maghreb, and Central Asia.
Who invented the melba dessert?
Frenchman. Peach Melba is a dessert of peaches and raspberry sauce with vanilla ice cream. The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Nellie Melba.