The World's Best Desserts

This content was last updated on 17.03.2024 15:58

Taste Atlas, a platform dedicated to highlighting traditional recipes and authentic restaurants, has ranked the world's best desserts from all corners of the globe. Based on the votes from its readers, Taste Atlas compiled a list of the "world's best desserts," with 6 flavors from Turkey making the cut.

According to the list of "Top 100 Desserts" determined by reader votes, a type of Algerian cookie called makroud el louise claimed the top spot, followed by the Portuguese custard tart, pastel de nata. Kahramanmaras ice cream entered the list at 9th place, while Gaziantep baklava was ranked 17th.

Here are the top 10 rankings we compiled for you.

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The World's Best Desserts Revealed

1. Makroud el louse

Makroud el louse

Makroud el louse is a type of Algerian cookie made with almonds, eggs, sugar, and orange juice. These cookies are baked until lightly browned and then coated with powdered sugar for full coverage.

2. Pastel de nata

Pastel de nata

Pastel de nata is a traditional Portuguese egg custard tart that is popular worldwide. It is believed that for the best results, the filling should not be too sweet and should not contain lemon or vanilla flavoring. Instead, the tarts should be sprinkled with cinnamon and ideally served with a cup of coffee.

3. Pastel de Belém

Pastel de Belém

Pastel de Belém is a traditional Portuguese egg custard tart and the precursor to the famous pastel de nata. The tarts are made from a pastry crust filled with a mixture of milk, eggs, sugar, lemon, and cinnamon.

The original recipe for Pastel de Belém dates back to 1837 when it was produced by the monks of the Jerónimos Monastery.

4. Petticoat Tails

Petticoat Tails

Petticoat Tails is a meticulously prepared sweet, dating back to the 16th century, that is said to be particularly favored by Scottish Queen Mary. They gained their unique name and distinctive shape by resembling the fabric pieces used to create Petticoat Tails.

However, another theory suggests that their name may be derived from the old French term petits cotés, which was used for small biscuits.

5. Clotted Cream Ice Cream

Clotted Cream Ice Cream

Although sold in supermarkets across the United Kingdom, this is a traditional British ice cream associated with Cornwall. This ice cream is made with Cornish full-fat milk, eggs, and clotted cream. The use of Cornish clotted cream gives the ice cream a unique flavor and velvety texture.

6. Tiramisu


This dessert, consisting of ladyfingers dipped in coffee and covered with mascarpone cream, holds an iconic position among Italian sweets. Its name is derived from the Italian phrase tirami sù, which literally means "pick me up" and refers to the uplifting effects of sugar, liqueur, and coffee.

7. Crepe


These thin pancakes are made with wheat flour and originate from the Brittany region of France. Despite being a staple dish of French cuisine and the national dish, crepes have spread worldwide since the early 20th century when white wheat flour became affordable.

8. Crème Brûlée

Crème Brûlée

This traditional egg custard dessert consists of a firm, burnt, caramelized sugar topping over a mixture of egg yolk, cream, sugar, and vanilla. The combination is baked, transferred into molds, cooked in a water bath, and then thoroughly cooled. The chilled custard is typically placed in wide, shallow dishes and then covered with brown sugar caramelized with a torch.

9. Maras Ice Cream

Maras Ice Cream

Believed to originate from the city of Maras, this ice cream stands out from other varieties due to its resistance to melting and especially dense, chewy texture. These qualities are achieved by adding two thickeners to the basic mixture of milk and sugar: mastic resin, also known as Arabic gum, and a type of flour made from the root of an ancient purple orchid called salep.

10. Dulce de Leche

Dulce de Leche

Dulce de leche is a type of condensed milk sweet treat that comes from Argentina and Uruguay. Traditionally, it is made by heating sweetened cow's milk until it caramelizes and thickens to a spreadable consistency.

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