Dessert

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

Good things come to those who wait—three days, to be exact.

Pastéis de nata have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized and darkened in spots.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout.

This easy Egyptian bread pudding (called Om Ali or Umm Ali) is made with puff pastry, perfumed with rose water, and topped with an assortment of toasted nuts.

These date-filled cookies—qrass bil-tamr—are a typical Ramadan sweet, offered to guests and snacked on during the night before the fast begins again at dawn.

Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.

Cold oven pound cake bakes slowly as the temperature of the oven rises, allowing more time for the leavening agents to lift the cake.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.