Sweet, Milky and Fancy Desserts To Make From the Coastal Country of Uruguay

Overlooking the South Atlantic Ocean eastwards, Uruguay takes their desserts seriously and as is a staple of most South American countries, they are fond of something called dulce de leche. After the influx of Italian and Spanish migrants, the country merged local and European influences to produce a blend of fusion desserts that are seriously sweet and will give you a sugar rush. Here are new sweet recipes you have to try on your trip to Uruguay.

1. Dulce de leche

A caramelized condensed sweet milk, dulce de leche is popular all over Latin America and used in almost every local dessert including the desserts in Uruguay. Dulce de leche was an accidental find when a maid had left milk and sugar on the stove for a bit longer than usual. This was how Dulce de leche was born in Buenos Aires.

2. Alfajores de Maicena

NoAlfajores are a must-have at any bakery or supermarket in Uruguay, where they are wildly popular. The traditional alfajor de maicena consists of two cornstarch cookies with a light, crumbly texture. The middle is filled with rich dulce de leche, and the top is sprinkled with shredded coconut. This classic Uruguayan sweet is perfect for an afternoon break at school or work, enjoyed with a cappuccino or tea. They are synonymous with dulce de leche in Uruguay and in other Latin American countries, you can find them with a mousse filling or even fruit.

3. Postre Massini

Massini cake or Postre Massini is a soft sponge cake with sweet cream filling and a brûléed egg yolk on top. More recent versions add chocolate to the cream or even cognac. This simple but delicious dessert became really popular in Uruguay in the 1950s, thanks to a famous bakery in Montevideo called Carrera. Carrera was started by a Spanish immigrant, and their Massini cake recipe is a closely guarded family secret.

4. Chajá

Chajá is a beloved local cake that layers sponge cake, whipped cream, meringue, and peaches. The cake is made with a special dough called pionono, along with the classic components of whipped cream, peaches in syrup, and baked meringue. A topping of dulce de leche is common but not used always. This dessert was invented in the 1920s by Orlando Castellano at the Confitería Las Familias bakery in Paysandú. He drew inspiration from a local bird called the chajá (crested screamer), which is how the cake got its name.

5. Salchichón de Chocolate

Chocolate sausage or chocolate salami is a cute dessert that is made from the local Maria biscuits, butter, eggs, sugar and cocoa powder. Because of its spotted appearance and how it can be chopped into slices kids love it and it is a popular item at kiddie birthday parties. This dessert has Italian influences blending into local Uruguan culture and is popular, with another name, in Portugal during Christmas time.

6. Martín Fierro

Martín Fierro combines the flavors of salty, firm manchego cheese and a slice of quince paste, or dulce de membrillo. The dish gets its name from a character in the stories of José Hernández, who wrote about the freedom and lifestyle of gauchos, the South American equivalent of American cowboys. Hernández was known to order a dessert based on the popular Argentinian dish called Vigilante, which features slices of cheese paired with a sweet potato paste. Uruguay's version of the dish replaced the sweet potato paste with quince paste.

7. Zapallo en Almíbar

Zapallo en almíbar or candied squash, is said to have the power to make people happy and in the countryside, grandparents often make this treat for their grandchildren. To have it available year-round, the cubed squash is prepared in a sweet syrup and stored in jars. The key to this dessert is achieving a crunchy yet soft texture exactly like murabba. The recipe includes squash, cloves, anise, cinnamon, water, and sugar and in Uruguay, the 'kabutia or criollo' squash is typically used for this traditional dessert due to its sweet taste, texture, and beautiful colour.

8. Polvito Uruguayo

Polvito Uruguayo is a dessert that comes from overseas, created by a Uruguayan woman named Susana Elisa Lanús Berrutti while she was on vacation on the Spanish island of Gran Canaria. Susana's son was opening a restaurant there, and he asked her to make a dessert for the menu. She had intended to make the chaja cake, but instead, she ended up creating a dessert of her own. The result was an instant success, becoming a much-loved Uruguayan dessert that is also popular in the Canary Islands. The main ingredient is dulce de leche, and the dessert also includes digestive biscuits, crunchy meringue, cream, and butter.