Italy - a pioneer for the desserts in Europe
The dessert, as a traditional finishing of the main meal, was widely spread in the 19 century after the development of the sugar production from sugar beet. Until then, the sugar, obtained from sugar cane, was imported and cost expensively, so the sweets were present only in the menu of the wealthy people.
At the same time, however, the desserts in Europe had a centuries-old history and a key role for that played Venice. Yet in the 12 century, the refining of sugar was developed, that the Venetians sold inside the continent. They even organized its production on the territory of the today's Lebanon, in order to trade in Western Europe.
So, in Italy today, there are preserved recipes for desserts, from the 16 century, for example, like Zabaglione, known by the French name of Sabayon. According to its thickness, it can be consumed as a cream with fruits or biscuits, as a drink, or as a topping for cakes. It is made of egg yolks, alcohol, and sugar, and the combinations are numerous. It can be served hot or cold.
Very popular is the Sicilian dessert of fruity ice with sugar. The frozen juice - usually from orange or lemon, is crushed finely, and mint can be added, nuts, seasonal fruits, wine or spirit drinks. Still, a lot of Italian desserts can be listed, especially doughy ones. Some are not sweetened; they contain for example only fruit or cheeses, nuts, on which, black pepper is put, ginger, etc.
Undoubtedly the most popular Italian dessert is Tiramisu, which could be tried in the Leonardo restaurant, in Bansko from an authentic recipe. This is not just a cake, it is not a soufflé, nor a pudding either, nor anything similar. Exactly that uniqueness - that it cannot be compared with anything else, makes the Tiramisu extremely popular all over the world. It is prepared by soaked-with-coffee lady fingers, covered with mascarpone cream - a specific cheese with sweet taste, egg yolks, sugar. It is sprinkled with cocoa.
The Chocolate Fondue - the pearl of the Swiss desserts
Switzerland is a community of three main ethnic groups -- Germans, French and Italians, who have their own traditions in the cookery. They, of course, borrow from each another and this enriches and diversifies the Swiss cookery including the desserts.
A number of them made a name in the country, not only with the gustatory qualities, but with its attractive appearance or way of consumption. The honey cookies Tirrgel, for example, which are made in Zurich for Christmas, are unique for Europe. Wooden forms with biblical motives are prepared. Popular are the walnut sweets from Bern as well, with the shape of a bear on them - the coat-of-arms animal of the Federal City. Also, popular is a cherry cake, which originated in the canton of Zug, for the preparation of which, is used Cherry brandy. Also, the "patent" of the Engadine valley can be mentioned - a cake with walnuts, which are caramelised; the brownie cake, which is famous in the American cuisine, but has its own Swiss history, which started from Basel; the apple cream, pies with juice from grapes and others. "Pearl in the crown” of the Swiss desserts, however, is definitely the Chocolate Fondue, which in Bulgaria can be found from original recipe in the restaurant Fondue in Bansko. It is made of chocolate - white, black or milk one, broken into small pieces which are mixed with warmed cream until they melt completely, after which cognac is added.
The Fondue is kept warm by candle under the pot. Its serving is with cake or fruits - strawberries, chips of pears or apples, cherries, bananas, etc. The Fondue has made its reputation on a global scale, after in 1966 in front of journalists, together with the classical Fondue with cheese, was presented the chocolate Fondue as well. The dessert Fondue, was definitely popular among the artistic circles - it is sufficient to mention that among its admirers was the great Charlie Chaplin, which, in itself was a huge advertisement for the Fondue.