Ingredients and preferred types of dessert vary by region.
Oriyas are very fond of sweets, so dessert follows most meals.
There is the curious regional dessert pastry called Franzbrötchen.
Cultivars bred for raw consumption are termed dessert or table apples.
They are also baked at home as a snack or dessert, drenched with honey.
Kakigori is a shaved ice dessert flavored with syrup or condensed milk.
Because the Chinese preference of dessert is mildly sweet and less oily.
Chinese dessert soups typically consist of sweet and usually are hot soups.
Another cold dessert is called baobing, which is shaved ice with sweet syrup.
The Brazilian dessert canjica is made by boiling maize kernels in sweetened milk.
Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.
Shrikhand, a sweet dish made from strained yogurt, is a main dessert of Maharashtrian cuisine.
Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla.
They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery.
Dulce de batata is a traditional Argentine, Paraguayan and Uruguayan dessert, which is made of sweet potatoes.
They can be small in size for serving several at a time, or large for serving as a dessert in their own right.
The crêpes, made and served with butter, are eaten for dessert and the galettes are usually salty and made with buckwheat.
The dessert tiramisù is generally thought to have been invented in Treviso in the 1970s, and is popular in the Veneto area.
Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavor that dessert apples cannot.
These sweet sausages are refrigerated rather than fried and usually, however, served for dessert rather than as part of a savory course.