Dessert

Light, airy yeast cakes soak up warm sugar syrup with rum and still keep their springy crumb. Orange segments and unsweetened whipped cream add freshness and a creamy contrast.

Tart, fresh passion fruit pulp gives this light mascarpone cream a bit of zing, while toasted coconut adds a warm, crisp contrast. Make the cream and coconut ahead of time, and add the topping just before serving.

Fresh orange granita gets a soft, fruity note from olive oil and a crisp touch from little almond meringues. The granita mostly needs time in the freezer; in between, scrape the ice crystals loose with a fork.

Briefly roasted strawberries stay juicy and gain extra depth in the oven. Serve them with tangy lime cream and crisp, lightly cinnamon-scented corn crumble.

Broken vermicelli is fried until golden brown, then gently simmered in milk with cardamom, cinnamon and raisins. Toasted almonds give this creamy sawine a crunchy topping just before serving.

Creamy cheesecake gets depth from tahini, bright orange segments and a thin, crunchy sesame brittle. Make the cake well ahead of time: it needs to set properly in the fridge after baking.

Fiadoe is a festive Surinamese yeast cake with a soft, rolled interior full of raisins, candied citron and warming spices. A splash of rum adds depth to the filling; after rising and baking gently, the cake slices into distinct, fruity layers.

In this Mexican capirotada, stale bread gets a second life: toasted slices soak up piloncillo and cinnamon syrup, with raisins, peanuts and salty cheese layered in between. The top turns crisp while the middle stays soft and rich.

Bojo is a dense Surinamese cake made with grated cassava and coconut. Cinnamon, nutmeg and vanilla add fragrance; the top bakes to a golden brown while the center stays moist.

This creamy pistachio parfait sets in the freezer, with no ice cream maker needed. Sour cherries make a fresh, slightly syrupy sauce that contrasts beautifully with the mellow nutty flavor.

A sturdy cocoa crust, a soft dark chocolate filling and warm banana: this compact tart balances bitter, creamy and sweet. Sesame brittle adds a thin, nutty crunch. Let the filling set slowly for neat slices and a velvety bite.

These little Thai pancakes develop a golden, crisp edge and a soft, creamy center in a pan with round wells. Coconut is the base, while spring onion gives the topping a savory, fresh note.

Fresh, set lemon cream gets a fruity drizzle of olive oil and crispy rice with honey. Make the cream well ahead of time; add the rice just before serving so it stays crunchy.

Crunchy water chestnuts get a thin, springy coating of tapioca and are served in chilled coconut milk with sugar syrup and shaved ice. A refreshing dessert with exactly the contrast tub tim krob is all about.

Soft sticky rice soaks up warm, lightly salted coconut milk, served with juicy mango and extra sauce on the side. Let the rice rest briefly after steaming: this makes it creamy without turning mushy.

Smooth dark chocolate cream gets a fresh, fruity note from olive oil and a crunchy topping of toasted buckwheat. A pinch of sea salt brings the flavours together; make the cream well ahead of time so it has plenty of time to set.

Dark chocolate and tahini give this mousse a rich, slightly nutty flavor. Fresh orange segments and thin sesame brittle add tartness and crunch with every spoonful.

Meghli is a smooth rice flour pudding, slowly cooked with caraway, cinnamon and anise. Once chilled, it sets firm and soft, with coconut, pistachio and almond for a crunchy finish.

Crispy kadayif, soft melted cheese and warm orange blossom syrup: knafeh Nabulsi is all about contrast. This version bakes in a round dish and lets the strands of dough keep their natural golden-brown color.

Kazandibi is a soft Turkish milk pudding with an intentionally dark caramelized underside. Once it has set, you roll up the pieces so the slightly bitter caramel layer remains visible on the outside.

Icy orange with lemon, creamy yogurt and a few drops of fruity olive oil: this dessert is all about bright acidity and soft, crunchy contrasts.

This Turkish rice pudding gets a dark, caramelized top under the broiler, while staying soft and creamy underneath. Serve the sütlaç well chilled, with a pinch of cinnamon if you like.

These small Korean cookies are fried until golden brown, then soaked in honey and rice syrup. Sesame oil gives the dough a nutty aroma, while ginger balances the sweet, firm cookies. Allow at least three hours for soaking.

A thin, crisp crust balances rich dark chocolate ganache with tart fruit and toasted buckwheat. Make the tart ahead; add the crunchy topping just before serving.