map your way around the world using this dessert guide.

What's for dessert? A question everyone wants the answer to after they're done enjoying their savoury meal. The culture, language and tastes of people around the world might differ,but their love for dessert remains universal.Today i'm going to take you around the world in 7 desserts, so if you ever happen to visit any of these countries you're sure that your dessert will never disappoint you.

RASMALAI

Rasmalai is an Indian dessert that originated in Odisha, a state on the east coast of the Bay of Bengal. Rasmalai, which translates to "nectar cream" in Urdu, is made from spongy balls of paneer (Indian cottage cheese) that are soaked in thick, reduced milk that resembles clotted cream. This subtly sweet dessert is always served chilled, and it gets an extra flavor boost from a sprinkling of ground cardamom and saffron. Depending on the recipe, rasmalai is topped with slivered almonds, ground pistachios, or an assortment of dried fruit.

BANOFFEE PIE

Country: England Recipe: Banoffee pie is a relatively new addition to the dessert scene. In 1972, Ian Dowding and Nigel Mackenzie, the chef and owner of The Hungry Monk restaurant in Jevington, East Sussex created the beloved pie. In 1974, Dowding and Mackenzie published their recipe for banoffee (spelled "banoffi" by the founders) pie in The Deeper Secrets of the Hungry Monk. The classic version includes a thick layer of caramel, whipped cream, and banana slices, all of which sit on a crumbled biscuit and butter base. In the 44 years the restaurant was in operation, customers would never allow the owners to take the dessert off the menu.

OLIEBOLLEN

Country: Holland Recipe: The translation of oliebollen (oily balls) doesn’t do this Dutch dessert justice. Traditionally eaten to celebrate the New Year, these deep-fried doughnuts are studded with raisins and dusted in powdered sugar. Since 1993, there has been an oliebollen competition held every year by the Dutch newspaper Algemeen Dagblad, with winners coming from all regions of the country.

BASBOUSA

Country: Egypt Recipe: Although basbousa can be found all over the Middle East, it is primarily associated with Egypt. This simple cake—which is soaked in a sweet syrup after it's baked—is made from semolina, eggs, butter, and coconut. More experimental recipes may also include rose or orange blossom water, plus a blanched almond as garnish

MAPLE TAFFY

Country: Canada Recipe: Canada wins the prize for the easiest dessert recipe around. Typically made during sap season between February and April, maple taffy is a ridiculously simple, chewy, sweet treat. All you need is maple syrup and snow. The candy gets its name for its taffy-like consistency, and it's made by boiling pure maple syrup at 234 degrees Fahrenheit and then pouring it over fresh, clean snow. As it begins to solidify, the syrup is rolled onto a wooden stick, like a lollipop.

TANGYUAN

Country: China Recipe: Although tangyuan are enjoyed year-round, they’re traditionally eaten on the 15th day of Chinese New Year, signifying the end of the celebrations, as well as family unity. Made from glutinous rice flour, the sweet dumplings are boiled in water before they're covered in a syrupy broth. These chewy balls can be filled with red bean, black sesame, or peanut, or simply served on their own.

BAKLAVA

Country: Turkey Recipe: Although the exact history of baklava is a bit murky, it’s widely believed that the Assyrians first created the dessert in the 8th century BC. The Ottomans adopted baklava, perfecting the recipe into what we know today: paper-thin layers of phyllo dough encasinng chopped nuts, drenched in syrup or honey. Baklava used to be reserved for the wealthy, and to this day a common Turkish expression is, “I am not rich enough to eat baklava every day.