Lamingtons are one of those Australian iconic desserts that we all love but rarely give it the respect that it deserves. Cited as being created by a maid of Lord Lamington in the early 1900’s we more often seen as an afternoon delight rather than the main affair. The Lamington could easily be considered as Pavlova’s ugly cousin. What is a lamington? It’s two slices of sponge cake, soaked in a chocolate mixture dipped in shredded coconut and wedged together with raspberry jam.  If you are truly indulgent you might even have a dollop of cream in between the sponge cake.

You’ll find the humble lamington in bakeries across Australia and making an appearance on afternoon tea plates and trendy desserts like freakshakes in Melbourne.

There is one cake that I truly love…I have had it plenty of times in Australia and I thought it was pretty good, until I actually visited where it was from. Black Forest Cake in the Black Forest is like nothing you will ever have again…a true slice of heaven.

The pieces they serve there are big enough for two people to enjoy together. While you think it will be sickly sweet it isn’t. The chocolate cake is light and fluffy and with the black cherries throughout it is perfect. The fresh whipped cream (none of that tinned stuff on this cake) on the top with cherries in a syrup makes you want more and more.

It is a real art to get one of these cakes perfect and I am so glad that we had a traditional one in the heart of where it came from made in a family run cake shop.

I don’t have much of a sweet tooth so these are great for me- not too sweet and the crust is flaky and buttery. The crust holds a yellow custard which often times has a bit of a crust on the top from the baking process.

You can find these at every bakery in Hong Kong and also at stalls along the streets. I love them when they’re fresh out of the oven and still warm!

Photo credit Foodie Flashpacker

If you like sweet doughy desserts, you’re bound to love Kürtőskalács (also known as Chimney Cake) – a traditional Hungarian delicacy loved by locals and tourists alike.

Despite its hard-to-pronounce name (don’t even ask me how!) the premise is pretty simple. It’s a single piece of sweet dough wrapped around a giant rolling pin before being rolled in sugar and baked over hot coals. You can then ask for it to be topped with cinnamon, coconut, chocolate, nuts or poppy seeds depending on your taste.

On a recent trip to Budapest, I visited ‘Molnar’s Kürtőskalács’ to try it for myself. Molnar’s is a real, working bakery where you can watch the whole baking process from start to finish. For 900 HUF (about £2.50), you can tuck into one of these beauties on site or take it to eat on the go. Fair warning – though they may look small, they are mighty filling so I highly recommend getting one to share between two!

The overall verdict? While I would say the texture is more bread-like than cake, the cinnamon one I tried was very tasty and I really enjoyed peeling off sections of the dough and throwing them into my salivating mouth. This is one dessert you have to try when in Hungary!

Photo credit: Would Be Traveller

Photo credit: Salt and Sandals

Iran

Faloodeh

Alex from Lost with Purpose

Noodles… for dessert? As a noodle addict, it seemed too good to be true. But that’s precisely what Iranian faloodeh is: thin, vermicelli-like noodles drizzled with syrup.

I dove into my first helping of faloodeh on a warm spring day in Kashan, Iran. While some of Iran’s neighboring countries like to douse their versions of faloodeh with heavy syrups and ice creams, Iranian faloodeh is more of a light, refreshing treat for a toasty afternoon. The noodles by themselves are relatively tasteless, but when mixed with a semi-frozen sauce of sugar and rosewater, they end up tasting a bit like rose sorbet.

If you ever find yourself melting in Iran, faloodeh just might be the solution to your troubles!

Photo Credit: Lost with Purpose

Italy

Sfogliatelle

Lori from Travlinmad

Italians pronounce this clam shell-shaped Italian pastry Svoo-ya-dell and it’s one of the most recognizable and delicious pastries in all of Italy. You’ll find them in restaurants and markets all around central and southern Italy, but Campania is it’s original home. In fact, it’s very common in Naples to see sfogliatelle stands around the city streets selling just these pastries. The traditional sfogliatelle is filled with sweetened ricotta cream, semolina, cinnamon, and sometimes lemon zest or candied orange bits, and the flaky layers separate during baking, creating a yummy textural contrast to the soft filling inside. It’s not the easiest thing to eat, but it’s perfect with an espresso. Best to dive right in and just take a big bite!

Photo credit: Travlinmad

Cannoli

Katy from Untold Morsels

Photo credit: Untold Morsels

Bonet

Enzo from Inguaribile Viaggiatore

Japan

Matcha Ice Cream

Dawn from 5 Lost Together

If you visit Japan in the summer, you will be eating lots of ice cream to stay cool. Matcha ice cream is the signature flavor and is a must to try. Matcha powder is finely ground specialty green tea leaves and is known for its calming powers. All over Japan you will see matcha flavored desserts from cakes to jelly to ice cream. They even make matcha flavored Kit-Kat bars! The matcha ice cream is soft serve ice cream usually served in a flower shaped cone. If you haven’t tried matcha flavor before, it might take some getting used to. It has a umami taste thanks to its sweet and savoury combination. Once you have tried matcha ice cream, experiment with matcha parfaits, matcha shaved ice and matcha cakes.

Photo Credit: 5 Lost Together

Jordan

Kanafeh

Collette from Roamaroo

One of the best ways to experience a culture is by dining on its delicacies. When we visited the country of Jordan, the people welcomed us with open arms and open kitchens! We kicked off our sweet trip to Jordan with breakfast at a traditional kanafeh shop named Habibah Sweets. We visited the original shop beside Al Bank Al Arabi in downtown Amman that was created in 1951.

Kanafeh is a Middle Eastern cheese pasty that is created with butter, nabulsi cheese, phylo dough, sugar, and rose water and topped with a sprinkling of pistachios. A bite of kanafeh fills your mouth with sugary, sweet, crunchy goodness. The melted cheese and warm dough create a savory and sweet mixture of tastes unique only to kanafeh.

Photo credit: avlxyz via Flickr under CC BY-SA 2.0

Macedonia

Tulumbi

Leah from Kid Bucket List

On a recent trip to Macedonia, I splurged and booked a local guide to take us on an adventure. After exploring the St Archangel Michael cave church is Radozda near the Macedonian/Albanian border, we stopped at a little restaurant on the banks of Lake Ohrid for lunch and for what would be the most mouth watering dessert of my life!

The Macedonian Tulumbi may be confused as a form of Spanish Churros but it was s so much more! Fried in hot oil, that’s where the similarity ends because in Macedonia, these small desserts are then soaked, at least over night, in a sweet syrup.

While the thought of a sweet syrup may lead you to wonder if these desserts are soggy, they are anything but. With the right oil when fried, the tulimbi maintains its crispness on the outside and becomes a gooey deliciousness inside.

If you ever come across it, choose the golden ones which will indicate that they have been cooked to perfection.

Photo redit: Kid Bucket List

Malaysia

Ais Kacang

Kasia from Kasia Victor

Ais Kacang is a traditional dessert not only in Malaysia, but also in Singapore and Brunei. Known also as ABC (Air Batu Campur) it is shaved ice with many additional ingredients, the most typical being red beans. Sounds surprising? Yup! But it tastes really good.

Originally the ice was “shaved” manually and the whole dessert depended on the availability of ingredients, most common being fresh fruit (durian, watermelon), coconut milk, palm sugar syrup and, of course, red beans.

We had our first Ais Kacang in a small restaurant in one of the numerous night markets in Ipoh. We shared one portion between the four of us and we all had a big bite. Our Ais Kacang consisted of shaved ice with multi-color syrup, red beans, roasted peanutscubes of jelly, agar-agar, watermelon, mango and was topped with condensed milk. One for four! To be honest, we were quite surprised to see that others were having full portions only for themselves. It is a very common dessert, sold mainly in night markets and street food stalls. Delicious, full of colours and taste. Definitely something to try in Malaysia!

Photo credit: Kasia Victor

Cendol

Darren from Finding Beyond

Wherever we are in the world, trying local dishes is at the top of our list of things to do. To say we have a sweet tooth is a bit of an understatement, so it won’t be long after arriving in a new country until we’re devouring a local sugary treat. Malaysia has to be our favourite food nation, the crazy amount of tasty national dishes available is welcomingly overwhelming, and plenty of sweet desserts are included.

Our favourite Malaysian desert is Cendol which we discovered in beautiful George Town Old Town on Penang Island. It may look like something served at a 5 year old’s birthday party, but people of all ages across the country love it and is, therefore, a national favourite.

Cendol is a rich creamy dessert and is made slightly differently depending on where you order it. The standard recipe is made with shaved ice, coconut milk, green starched jelly noodles with pandan flavouring, red beans and palm sugar. We’ve also had it with sweet corn thrown in which we know doesn’t sound nice, but it actually works! If you want to take Cendol to another level, then try to find somewhere that serves it with a generous scoop of ice cream on the top. Delicious!

Photo credit: Finding Beyond

The Netherlands

Dutch apple pie

Lance and Laura from Travel Addicts

For more than five centuries, Dutch apple pie has been a treat in the Netherlands. Piled high with apples and raisins mixed with cinnamon and sugar, the pie can have a crumb crust or a lattice one. The type I tried in Amsterdam had a thick lattice crust and was topped with whipped cream. For the Dutch, apple pie isn’t just a dessert—it’s often eaten at breakfast with coffee or as a mid-afternoon indulgence.

While Dutch apple pie can be found in many restaurants and cafes in the Netherlands, one of the best places to try it is a traditional brown café. These pubs—many of which are nearly 400 years old—are named for their dark wooden interiors, and locals often treat them like an extension of their living rooms. Many brown cafes have been serving some of the same dishes for hundreds of years. At the one I visited in Amsterdam’s Jordaan neighborhood, their apple pie recipe goes back six generations.

Photo credit: Travel Addicts

Stroopwafel

Alex from The Wayward Walrus 

Up until heading to Potsdam for a day trip from Berlin, I thought I’d be crossing off stroopwafel from my food bucket list in Amsterdam as it’s a well-known Dutch treat originating from the city of Gouda. That is until I crossed into the Dutch Quarter of Potsdam. With 130 red brick buildings still standing, the Dutch Quarter was constructed in the 18^th century for Dutch immigrants coming in as much-needed craftsmen for Germany.

I smelt its warm gooey caramel-like syrup before I actually saw the stroopwafel street vendor. But when I finally set sight on them, I knew right then and there I’d be consuming my very first stroopwafel. And let me tell you, it was most definitely not my last one.

Photo credit The Wayward Walrus

Peru

Suspiro de Limeña – Perú

Iris from Mind of a Hitchhiker

Perú might be famous for its ceviche, but they also do really well in the dessert department. Enter Suspiro de Limeña, a dessert so sweet it should be followed by a trip to the dentist. The bottom layer is a generous heap of manjar blanco (also known as dulce de leche), a milky caramel with a silky texture and brown color. The top layer consists of elegant meringue spikes or twirls dusted with cinnamon. While most ingredients arrived to Lima’s shores with the Spanish colonizers, nobody put it together in its current form till the 19th century. Spoon it up the fancy way in a Peruvian restaurant starting at US$2.50, or get it ready-made in the delicatessen department of a supermarket for just US$0.90.

It’s been named after a woman’s sigh in a very stereotypical and mildly offensive way (“sweet and soft”). I prefer comparing it to sticky and sweet joy in a jar. To be consumed sparsley and alongside a glass of water.

Photo credit: SUSPIRO A LA LIMEÑA by astuviaje, on Flickr │ (CC BY-ND 3.0)

Philippines

Halo-halo

Katherine from Tara Lets Anywhere

Halo-halo literally means “mixed”. Basically, it’s a dessert of shaved ice mixed with various ingredients, typically served in a bowl or tall glass. At the bottom, there’s gulaman (agar-agar), tapioca pearls, beans, slices of sweetened saba (plaintain), strips of sweet mango and jackfruit, and pinipig (toasted rice grain). Other fruits can also be added. Halo-halo is often topped with ube (purple yam) and a spoonful of leche flan. A scoop or two of ice cream can also be added. A swirl of evaporated milk adds creaminess to this dessert.

The essence of halo-halo is that you can change ingredients however you like. Although the number of ingredients may seem overwhelming, the key to making it is adding just a little bit of everything.

Halo-halo is the most popular traditional dessert in the Philippines – it’s cold and refreshing, perfect for this little tropical country. It can be bought in small stalls or established restaurants in the country.

Photo credit: Tara Lets Anywhere

Binignit

Jhanis from Third World Kitchen

Binignit is a popular dessert in the Philippines particularly in the Visayas Region. Also called Ginataan in some places in the Philippines, Binignit is a thick and sweet root crop stew widely served during the Lenten Season as meal replacement for devout Catholics who are abstaining from red meat.

Traditionally, Binignit is prepared with slices of ripe plantains, sweet potato, and purple yam or taro then cooked in coconut milk until the ingredients are soft and tender. Others prefer to add jackfruit, tapioca pearls, brown sugar and palm flour jelly balls to the mixture making the stew thicker.

It is typical for Filipino households to cook big batches of Binignit during Lenten Season and share a bowl with their neighbors and friends so if you happen to visit the Philippines during Good Friday or Black Saturday, do not be surprised if people will offer this sweet stew to you. Binignit is also available year-round in local eateries or “carinderia”.

Photo credit: Third World Kitchen

Portugal

Pasteis de Nata

Sally from Sally Akins

For me, no visit to Portugal is complete without a few Pasteis de Nata. These little custard tarts are popular throughout Portugal and other countries with a significant Portuguese-speaking population. The original Pasteis de Belem were created by Catholic monks before the 1800s as a way to use up egg yolks. In 1834 the monastery was closed, and the recipe was passed on to the original owners of the Fábrica de Pastéis de Belém in Lisbon. They’ve been making Pasteis de Nata ever since.

I had my first Pastel de Nata on my first visit to Portugal back in 1991, and fell in love with them immediately. Nowadays, I visit Portugal with my family every summer. That first taste of Pastel de Nata always means that my holiday is officially underway.

It’s a pretty amazing combination – pastry that’s both crisp and chewy, filled with a thick, rich, sweet custard. And of course the caramelized top that just about flirts around the edge of being burned. For me, it’s not a proper Pastel de Nata if it doesn’t have that dark brown top. Served alongside a small cup of strong, black coffee, it’s a great pick-me-up that I just can’t resist!

Photo credit: Sally Askins

Romania

Papanași

Teresa from Brogan Abroad

With new trends such as cronuts and other hybrids, pastries are become the food of choice for a bit of indulgence.

Enter papanași… Papanași is a traditional Romanian desert that deserves to be famous worldwide. It is a deep-fried kind-of-doughnut (but better), filled with a ricotta-like soft cheese and covered with sour cream and jam. It has a semi-crusty outside and a soft and gooey inside. Absolute heaven!

It is found in pretty much every traditional restaurant in Romania, and no meal is complete without it. The best I’ve ever tried was at a restaurant called La Mama in Bucharest’s Old Town.

Photo credit: Brogan Abroad

Want a full list of Bucharest’s best desserts?

Slovakia

Krémeš

Peter from Where is your Toothbrush?

Krémeš is the unofficial queen of fancy desserts in Slovakia. It features a layer of whipped cream atop a thick layer of vanilla custard between a puff pastry base and a thinner puff pastry layer on top. The “French” variation replaces the icing sugar dusting with a coating of chocolate. The dessert is cut into square pieces that stand upright and proud yet delicate and light. It’s very sweet so it goes well with an espresso.

Because it’s quite challenging to make, as a child I’d mostly have krémeš on special occasions, for example when the family would go to a pastry shop, like Aida in my hometown Košice.

The dessert is popular all over Central Europe: in Hungary it’s krémes, in the countries of former Yugoslavia it’s krempita, in German-speaking lands cremeschnitte. I enjoy trying the many variations wherever I travel in the region.

But the one from Aida I got for good grades will always be the best.

Photo credit: jozefracek via Flickr under CC BY-NC-ND 2.0

South Africa

Malva Pudding

Christine from The Travelling Pinoys

Malva pudding is a sweet pudding of Cape Malay origin and the most popular South African dessert. There are lots to be said in the origin of the name “Malva”. Some say that Malva is named after a woman, while others are saying that Malva is an Afrikaans word for geranium which was one of the original ingredients for the batter. There’s also a theory that it was named after Malvacea wine from Madeira, Portugal as the dessert was normally served with wine after the main course during early times.

This gooey and spongy dessert is made of flour, apricot jam, butter, sugar and milk, and is normally served with custard or milk on top and ice cream. I have tried this dessert in one of the best steakhouses in Cape Town and although it’s really sweet for my taste, this pudding doesn’t disappoint! Just make sure to mix it with the creamy vanilla ice cream to balance the sweetness if you’re like me who doesn’t like sweet food that much.

Photo credit: The Travelling Pinoys

South Korea

Patbingsu

Sandra from Heading for the Hills

Patbingsu (팥빙수) is a popular Korean summer dessert. Traditionally, patbingsu is made with shaved ice, sweet red beans and sometimes topped with fresh summer fruit. It dates back to the Joseon Dynasty (1392 – 1897).

Koreans love their red beans. In winter, you can find street vendors everywhere selling fish-shaped pastries called bungeobbang (붕어빵) stuffed with sweetened red bean paste. So yum! But in summer, it’s all about patbingsu.

There are plenty of cafes throughout Korea that specialise in patbingsu. You can even buy patbingsu from Lotteria, Korea’s answer to MacDonalds. It’s as common as ordering a sundae or apple pie.

We visited a café in Daejeon, a major city about two hours south of Seoul, that serves patbingsu.

The patbingsu we ate was nothing like traditional patbingsu. It was so indulgent. We had Oreo-bingsu with shaved ice milk, crushed Oreos, sweet red bean paste, shaved almonds, and topped with ice-cream and a drizzle of chocolate sauce. Even with three of us sharing our Oreo-bingsu, we couldn’t finish it because it was such an enormous serve and so sweet. It cost W8000, about $US7.10.

The shaved ice milk was delightful though and very refreshing in the summer heat and humidity, but I think next time we will drop the modern twist and go for a more traditional and less sweet patbingsu.

Photo Credit: Heading for the Hills

Bingsu

Nancy from enSquaredAired

Bingsu is a traditional Korean shaved ice dessert combined with different toppings. The variety of toppings range from fruit, different types of beans, and even cheese! While I was sad that I missed the chance to try bingsu in Seoul, I was happy to have the chance to try it in Singapore from a cute shop called Nunsongyee.

Based in Singapore, Nunsongyee serves bingsu that is quite popular with the locals. We visited this little shop on a weeknight and even then, there were tons of people lining up for this dessert. While most bingsus have fruit and traditional Asian flavours, this cafe took a different approach. Nunsongyee has a popular bingsu called ‘snow white bingsu’, where cheese is served on top of the ice cream. Being the curious person who likes to try different things, I ordered this dessert and was pleasantly surprised at the sweet and savoury combination. While I would have never expected to have cheese on this shaved ice dessert, I thought it was an interesting twist to bingsu.

For anyone who is looking for a refreshing dessert to cool you down, bingsu is one dish that you will definitely enjoy.

Photo Credit: enSquaredAired

Spain

Churros con chocolate

Melissa from The Family Voyage

What’s better than piping hot deep-fried dough? Piping hot deep-fried dough sprinkled with sugar and dipped in warm, rich melted chocolate! Welcome to churros con chocolate, Spain’s national dessert.

Food historians are split as to whether churros were an invention of Spanish shepherds or an import from traders who traveled to China. But over the centuries, churros have become embedded as part of Spanish cuisine and culture. They are eaten for breakfast, snack or dessert and prepared in different shapes and sizes (personally, I prefer a small star shape).

Every major city in Spain is dotted with churrerías, and by far the most popular time to enjoy them seems to be late at night. When we visited Spain in winter, we spent many nights surrounded by locals warming up over thick hot chocolate and freshly fried churros. On your next visit to Spain, try these can’t-miss spots:

Chocolatería San Ginés, Madrid

Chök – The Chocolate Kitchen, Barcelona

Churrería los Especiales, Seville

Photo credit: The Family Voyage

Switzerland

Kirschtorte

Mia from Jetlag on the Rocks

This boozy dessert you can get in most confectionery around the country.  But when in Zurich you should visit the Sprüngli Cafe. The famous store and coffee house at the Paradeplatz in the city of Zurich were opened back in 1836 by Swiss chocolate producer David Sprüngli.And once you are already here, you may also want to try Sprüngli’s speciality: Luxemburgerli, the smaller Swiss version of the French Macaron. Oh, and of course also try some chocolate!

Photo credit: Jet Lag on the Rocks

Thailand

Sticky Rice and Mango

Ronn and Michele from Legging It

One of the desert delights of the world is Sticky Rice ans Mango from Thailand. My first experience was actually in Australia at our local Thai Restaurant and I instantly fell in love with it. The sweet fresh juicy mango contrasting with the salty sticky rice gives it such a unique meld of tastes which once sampled you just can’t forget. When we visited Thailand in 2011,  it did not take long for me to find it for sale and it quickly became our go to desert. Luckily for me, there are stands everywhere selling it and for less than an Aussie Dollar a serve it is a refreshing and delicious way to enjoy local food. It is also simple to make so I know make it at home as well….although nothing beats the first time I tried it.

Photo credit: Legging It

Turkey

Turkish Delight

Parampara from Awara Diaries

I still remember, my first tryst with the Turkish Delight, also known as Lokum was in the markets of Istanbul. Every shop in Turkey sold boxes of colorful sweets that looked like jelly. Before I could ask a local about its significance and popularity, I was at the Grand Bazaar in Istanbul.  Known for its hospitality as a key selling technique, I landed in one of the shops only to be greeted with some Apple Çay and a plateful of Lokum.

Lokum or Turkish Delight as they call it, is like a gel of starch and sugar that comes in various flavors. It is sweet, but not too much despite being coated with powdered sugar. The Turkish Delight is popular as the sign of Turkish hospitality and is an addictive dessert to snack on. It is available all across the country, fresh and packed available in a range of flavors and prices.

Once you taste it, you shall know why the Turks swear by it. I soon found myself at Hafiz Mustafa, the finest sweet shop in Istanbul known for its preparation of Baklavas and Turkish Delight. Their staff was generous enough to understand my excitement and allowed me to test a range of their flavors. I loved the chocolate, lemon and pomegranate flavors. But did I pick just one? Nope. I took back numerous boxes of assorted Lokum for friends, family and myself. Thanks to its long shelf life and dry nature, it was easy to pack and carry. It was only befitting a memory of the great Turkish culture and hospitality.

 

Photo credit: Awara Diaries

United Arab Emirates

Luqaimat

Verushka from Spice Goddess

I tasted this Arabic version of doughnuts during a trip to Dubai earlier this year. A batter is made before deep frying in oil before dipping into a sugar syrup and toasted sesame seeds sprinkled over.I was a guest at the Palace in Downtown Dubai and having dinner at their Arabic Food themed evening.Outside the buffet area there was a local Emirati woman making the Luqaimat.The most interesting thing was that she was sitting on the floor making this with a steel mouth piece to protect her mouth from the boiling hot oil.There is nothing better than eat a soft pillow of fried goodness soaked in a sugar syrup. There are several versions of this dish served throughout the several Emiratis which is a popular sweet served for Iftar( breaking fast) during Ramadan.

Photo credit: Spice Goddess

United States of America

Pumpkin Pie

Wendy from Travel Drink Dine

Pumpkin pie is a traditional American dessert, that has come to be synonymous with ‘Thanks Giving’ in the USA and Canada. ‘Thanks giving’ is a day of giving thanks and for the blessing of the harvest of the previous year. It is celebrated in late November, which is in the Fall (Autumn) for the Northern Hemisphere.

So now down to the nitty gritty on how I actually tried this dessert all the way in Australia. I was introduced to pumpkin pie, by my cousin’s husband, who is from the USA. As a treat, they invited the extended family around to celebrate this American holiday, here in Australia. I was actually really excited to try the pumpkin pie for the first time. My cousin made the pie from scratch, with a pumpkin custard filling and a mixture of spices such as nutmeg, cinnamon and cloves to add some aromatic flavour. Then you add a dollop of cream or even better ice cream, and you have got yourself an American dessert. The seasons might have been out of whack, but all in all the celebration kept to tradition. No matter what season, I think you could enjoy this dessert all year round!

So the verdict? Well I actually thought it was absolutely delicious. Well, to be honest, I haven’t come across a dessert that I didn’t like, so I knew I was going to like it!

Have you tried Pumpkin Pie?

Check out these awesome desserts in Dallas, Texas.

Vietnam

Chè Ba Màu

Julie from Eat Well Explore Often

Chè ba màu is a popular Vietnamese dessert. The name translates to “three color dessert”. It consists of red bean, mung bean, pandan extract, topped with a coconut cream sauce over ice.  On our last trip to Vietnam, our first stop is always Ho Chi Minh City. We love going to the famous Ben Thanh Market for food and shopping. We got lured into a food stall for one of our favorite desserts, che ba mau. This was the perfect dessert break for a hot, hectic day in Ho Chi Minh City. You cannot go to Vietnam without trying this dessert!

Photo credit: Eat Well Explore Often

How many of these desserts from around the world have you tried? Have we missed your favorite traditional dessert? Let us know in the comments!

If you loved this post, I think you’ll enjoy learning about the sweets eaten during the holidays around the world.

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