Traditional Indian dessert made with full fat milk, rice and cardamoms. Can be made with various ingredients like tapioca, lentils and vegetables. Traditional method requires slow cooking for rich texture
Desserts evolved from fruits and nuts before sugar became available in 17th century. French coined term "dessert" from verb "desservir" meaning "to clear the table". Jacques Torres famously said "Life is short. Eat dessert first"
English trifle has been a British dessert for over four centuries. Traditional version uses sponge fingers or pound cake with optional sherry. Basic ingredients include jelly, custard, and whipped cream
Angel Food Cake is a light, cloud-like sponge cake from 1884. American Trifle uses fresh cake instead of dried. Amish Friendship Cake combines pound cake and coffee cake characteristics. Applesauce Cake dates back to colonial New England
Classic European sponge cake (Genoise) made with only 4 ingredients. Takes moisture well from fruit, frostings, liqueurs and syrups. Total preparation and cooking time is 35 minutes. Makes 2 9-inch round cakes
Name "panna cotta" first mentioned in Italian cookbooks in 1960s. Traditional dessert of northern Italian region of Piedmont. Unverified story suggests Hungarian woman invented it in early 19th century. May have originated from French "fromage bavarois" recipe