desserter

Desserter are sweet dishes traditionally served after a meal. In Danish and Norwegian, the term "desserter" is used as the plural form for desserts. The category covers a wide range of preparations, from simple fruit servings to elaborate pastries and frozen treats.

Common forms include pastries and cakes (layer cakes, tarts, pies), custards and puddings (creme brulee, pudding), dairy-based desserts (mousse, yogurt-based desserts), and fruit-based dishes (poached fruit, compotes, fruit salads). Frozen desserts such as ice cream and sorbet are also grouped under this category. Flavorings often include vanilla, chocolate, coffee, citrus, and nuts.

Historically, desserts arose as sugar and spice trade expanded across Europe, the Middle East, and Asia. Early desserts relied on honey and fruit; later, refined sugar enabled richer pastries and elaborate preparations. In many Western countries, dessert is a standard course after dinner, though serving customs vary by culture and occasion.

Nutritional considerations include high energy density and sugar content; portions and ingredients can be adjusted for dietary needs, with reduced-sugar, dairy-free, or gluten-free options increasingly available.

Examples span a broad range, including cakes, cookies, puddings, custards, ice creams, mousses, and fruit-based desserts. Regional specialties include tiramisu (Italy), baklava (Middle East and surrounding regions), and flan (Spain and Latin America).