Neapolitan ice cream, also sometimes called Harlequin ice cream, is a type of ice cream composed of three separate flavors arranged side by side in the same container, usually without any packaging in between.
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Kissel or kisel is a simple dish with the consistency of a thick gel. It belongs to the group of cold-solidified desserts, although it can be served warm. If the kissel is made less thick, it can be drunk — this is common in Poland, Belarus, Russia and Ukraine.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial versions of the cake are sold with the brand names of Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
A cremeschnitte, also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its exact origin is unknown. This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream.
A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect.
Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea. A coffee-flavored cake is typically baked in a circular shape with two layers separated by coffee butter icing, which may also cover the top of the cake. Walnuts are a common addition.
An icebox cake is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. One particularly well-known version is the back-of-the-box recipe on thin and dark Nabisco Famous Chocolate Wafers.
Zuccotto is an Italian dessert with origins in Florence. Zuccotto is a semi-frozen, chilled dessert made with alchermes, cake and ice cream. It can be frozen, then thawed before serving. This dessert is traditionally made in a special pumpkin-shaped mold. It is widely believed to have been inspired by the dome of Florence's duomo. Others allude to its shape as closely resembling a cardinal's skullcap or zucchetto. The original recipe included ricotta cheese, cocoa and citrus peel for the filling; it was actually monochrome, white. The outside of the biscuit was impregnated with essence or alkermes[it] liqueur, which gave the dessert a vibrant red color. The zucotto was rediscovered only in the 1930s, but underwent some changes to suit twentieth-century tastes. The dessert is thought to have been invented by the famous Renaissance chef Buonatalenti. Nowadays it consists of a biscuit that is soaked in liqueur, such as amaretto. In addition to ricotta, the filling usually consists of gelato, which makes it look like semifreddo, butter cream or cream, cottage cheese, chocolate chunks and almonds. There are recipes with cherries, fruit and dried fruit. The top is sprinkled with icing sugar. After cooking, the zucotto is chilled or frozen.
Chocolate salami is an Italian and Portuguese dessert made from cocoa, broken biscuits, butter, eggs and sometimes alcohol such as port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way.
The following outline is provided as an overview of and topical guide to chocolate:
Chocolate biscuit pudding, commonly abbreviated as CBP, is a Sri Lankan dessert. Chocolate biscuit pudding is made up of alternating layers of milk-dipped Marie biscuits and chocolate pudding or icing. These layers can be seen clearly when cutting through the dish, which is normally served cold. The pudding is often garnished with roasted or chopped nuts, usually cashewnuts.
Serradura, also known as sawdust pudding or Macau pudding, is a well-known Portuguese dessert, popular in both Portugal and Macau, as well as Goa, with a layered appearance alternating between whipped cream and crumbled Marie biscuit.
Kek batik is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders. The cake is served during special occasions like the Eid al-Fitr and Christmas.
