We know you love desserts, and we’re bringing you a fresh new way of approaching them. Instead of worrying about doing things the “right” way, simply pick a dish from this list and get cooking.
The world is full of great food and the dessert options we have today include a variety of flavors, textures and cultures of cooking. From laddoos to lava cakes, and from lamingtons to lady fingers, these desserts tell the stories of expert craftsmanship and local traditions, of love and heritage, and of a celebration of all things sweet. So let’s embark on a gastronomical adventure of some of the best desserts the world over starting with the letter ‘L’, with the hope that you’ll be inspired to recreate some of them at home yourself.
This Indian round dessert comes in a variety of flavors and forms, like motichoor laddoo, coconut laddoo, boondi laddoo, besan laddoo and more. Flour, semolina or some other carb is combined with sugar and ghee, and shaped into small round balls. They are sometimes topped with chopped nuts or silver leaf and are a mainstay of most festivals and other celebrations. They’re an important part of religious occasions too, and are often served as prasadam in temples. Laddoos are among India’s most popular desserts, enjoyed by all generations and classes of people.
Although its origins are disputed, the lemon meringue pie most likely comes from somewhere in Europe. It’s a classic dessert, expertly balancing the tanginess of the lemon, butteriness of the crust and sweetness of the filling. The filling is often made of lemon juice, lemon zest, sugar and eggs. The meringue on top is gently toasted until the peaks acquire a lovely golden hue. With each bite, one can taste the many flavors and textures of this multifaceted dessert, and it's this diversity that makes it a global favorite.
Who doesn't know the lava cake? Also called a molten cake, this is a vastly popular dessert all over the globe. There’s few things as fun as taking that first bite into a lava cake—with the first cut, the gooey chocolate filling oozes out and coats the tongue, creating an exciting gastronomic experience. It's served warm, and is often accompanied with a scoop of vanilla ice cream. While chocolate is the most famous and recognisable flavor, there are other iterations like red velvet lava cake and caramel lava cake on the market too now.
A part of Austria’s culinary traditions, the linzer torte is a dessert with a buttery crust which includes ground almonds or hazelnuts, making the base not busy buttery but nutty and crumbly too. The filling is often made of a raspberry or blueberry jam, and adds a fruity freshness to the dish. It's covered with a delicately latticed pastry top that speaks to the baker's expertise and experience. It’s a much loved dessert in Austria, with its recipe passed down in families from one generation to the next, and is often a part of special occasions.
Lamingtons are an Australian cake, and one of the country’s favorites at that. They’re essentially sponge cakes coated in chocolate, and then rolled in desiccated coconut, and then cut into small squares. The chocolate’s richness interacts with the crispness of the coconut and the softness and freshness of the cake to create an exciting dessert that never gets old. They're often part of picnics and informal gatherings, made to bring people together.
Leche flan is essentially like a caramel custard, but originates in the Philippines. It’s made by combining eggs, condensed milk and sugar, leading to a soft yet decadent dessert. The mixture is steamed until a custard is formed and then inverted, with a soft golden caramel glaze on top. When made correctly, it balances sweetness and creaminess and is a symbol of love, present at gatherings and celebrations in the philippines.
Also called sponge fingers by the British, lady fingers are biscuits that are long ovals, looking roughly like lady fingers. They serve as the foundation for several desserts, perhaps most notably the beloved tiramisu. Their light and airy texture works well to absorb the flavors of any liquids poured on them. They are a testament to the brilliance of the chefs who invented them, working well in a variety of dishes and with myriad flavors.