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+ Fruits Dessert Recipes
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+ Tiramisu Recipes


Dessert Tips & Dessert Ideas
+ 10 Dessert Tips for Life
+ Dessert Garnishes
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Dessert (/dɨ zɜrt/) is a course that concludes a main meal. The course usually consists of sweet foods and beverages, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world there is no tradition of dessert to conclude a meal.

The term dessert can apply to many foods, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

The word "dessert" originated from the French word desservir, meaning "to clear the table." Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, which was written by William Vaughan. In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes.The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "service à la française" (setting a variety of dishes on the table at the same time) was replaced with "service à la russe" (presenting a meal in courses.)

Alternatives such as "sweets" or "afters" are also used in the United Kingdom Alternatives such as "sweets" or "afters" are also used in the United Kingdom

Sweet desserts usually contain cane sugar, palm sugar, honey or some type of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.

Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure.

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