FIFA World Cup 2026 Desserts

Pets Des Soeurs

Ingredients

Pastry Dough:

• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup cold butter or lard, cubed
• 2/3 cup cold milk (or water)

Filling:

• ¼ cup butter, softened
• 1 cup brown sugar

Pan Syrup:

• 2 tbsp heavy cream
• 1 tbsp melted butter
• 1 tbsp brown sugar
• 1 tbsp maple syrup

Directions

1. Preheat your oven to 375°F
2. Lightly butter a 9×9-inch metal baking pan/ tin and set aside
3. In a large bowl, whisk together the flour, baking powder, and salt. Cut the cold butter or lard into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse sand
4. Gradually add the milk and stir until a soft dough forms. Gather it into a ball, wrap in plastic, and chill in the fridge for 30 minutes
5. On a floured surface, roll the dough out into a rectangle 1/8 inch thick. Spread the softened butter evenly over the dough, leaving a small border at the edges. Sprinkle the brown sugar evenly over the butter
6. Roll the dough up tightly into a log. Using a sharp knife, slice the log into 16 rounds (use a sharp serrated knife or unflavoured dental floss to slice cleanly)
7. In your prepared pan, combine the heavy cream, melted butter, brown sugar and maple syrup, whisking to combine. Using a pastry brush coat the bottom surface of the pan
8. Place the pinwheels flat in the baking pan (4 x 4) and bake in your preheated oven for 18 to 20 minutes, or until the sugar is bubbling and caramelized
9. Remove from the oven and allow to cool for 5 minutes before carefully flipping the pan upside down onto a sheet of parchment paper
10. Serve and enjoy!

Hurmašice

Ingredients

Syrup:

• 3 cups granulated sugar
• 3 cups water
• 1 tsp vanilla extract
• 3 to 4 fresh lemon slices

Dough:

• 2 large eggs (at room temperature)
• 2 Tbsp sugar
• ¾ cup plus 2 Tbsp unsalted butter, softened
• ¼ cup vegetable oil or canola oil
• ¼ tsp baking powder
• ½ cup fine semolina
• 3 ¼ cups all-purpose flour (you may need slightly less)

Directions

Syrup:

Combine the sugar and water in a saucepan over medium-high heat

Bring to a boil, then lower the heat to a simmer. Let it cook for 10 to 12 minutes until it forms a light, clear syrup

Stir in the vanilla extract and drop in the lemon slices

Remove from heat and let it cool completely to room temperature (or chill it in the fridge)

Dough:

In a large mixing bowl, whisk together the eggs, \(2\) tablespoons of sugar, softened butter, and oil until completely smooth and creamy

Stir in the semolina and baking powder

Gradually add the all-purpose flour one cup at a time, mixing with a wooden spoon or your hands. Add flour gradually; you may not need all of it. Stop adding flour when you get a soft, pliable, non-sticky dough that holds its shape easily

Shaping:

Preheat your oven to 375°F

Pinch off pieces of dough slightly smaller than an egg (about 40g each). Roll each piece into a smooth ball, then gently roll it between your palms to form an oblong, finger-like cylinder (oval shape)

Press one side of the dough cylinder firmly onto the fine star/poky side of a box grater (or a textured silicone mat). Gently peel it away; the dough will flatten slightly and retain a pebbled diamond pattern

Place the shaped biscuits pattern-side-up in an ungreased 9 x 13imch metal baking pan, leaving a small gap between each one

Baking and Soaking:

Bake in your preheated oven for 20 to 25 minutes, or until they turn a golden-yellow color. (Don’t let them get dark brown)

Remove the pan from the oven. Immediately pour the cold syrup slowly and evenly over the boiling-hot biscuits

Leave the pan at room temperature. The hurmašice will slowly drink up all the liquid as they cool down.

Once they reach room temperature, cover the pan and move it to the fridge for at least 4 hours (ideally overnight) before serving

Cake El Ageeli

Ingredients

Pan Preparation:

• 2 Tbsp tahini
• 3 Tbsp unroasted sesame seed

Cake Batter:

• ½ tsp saffron threads
• 2 Tbsp hot milk
• 4 large eggs (at room temperature)
• 1 cup sugar
• 1 tsp vanilla extract
• 1/3 cup unsalted butter, melted and cooled
• 1/3 cup neutral oil
• 2/3 cup plain yogurt
• 1½ cups all-purpose flour
• ½ cup fine semolina
• 2 tspn baking powder
• 1 Tbsp ground cardamom
• ¼ tsp salt

Directions

Preparation:

Crush the saffron threads slightly between your fingers. Place them into the 2 tablespoons of hot milk and let it steep for 15 to 20 minutes until the milk turns deep yellow-orange

Preheat your oven to 350°F

Using a pastry brush, paint the entire inside surface of a 10-inch bundt or tube pan generously with the tahini paste, ensuring you get into every single ridge and groove. Pour the sesame seeds into the pan. Tilt and rotate the pan until the sesame seeds completely blanket the tahini coating. Tap out any loose excess seeds and set the pan aside

Cake:

In a medium bowl, whisk together the flour, fine semolina, baking powder, ground cardamom, and salt. Set aside

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and vanilla extract on medium-high speed for 3 to 5 minutes until completely frothy

Gradually stream in the sugar while the mixer runs. Continue beating for another 3 to 4 minutes. The mixture should double in volume, turning thick, pale yellow, and falling in ribbons when the whisk is lifted

Turn the mixer to low speed. Gently pour in the melted butter and oil, the plain yogurt, and the golden saffron-infused milk. Mix just until combined

Turn off the mixer. Sift the dry flour mixture over the wet ingredients in two batches. Using a rubber spatula, gently fold the flour into the batter from the bottom up. Be careful not to overmix, or you will deflate the trapped air

Pour the thick batter smoothly into your prepared sesame-coated bundt pan. Bake for40 to 45 minutes. Check the cake by inserting a thin wooden skewer into the deepest section; it should come out completely clean. Tent loosely with foil if the sesame crust darkens too quickly

Remove from your oven and let the cake rest in its pan for 10 minutes on a wire rack

After this time, invert the pan firmly over a flat serving platter. Because of the tahini, the cake should cleanly slide out, revealing a beautiful, golden crust entirely covered in toasted sesame seeds

Allow to cool fully, then slice and serve it warm or at room temperature

Zuger Kirschtorte

Ingredients

Meringue layers:

• 4 egg whites
• ½ cup powdered sugar
• 1½ Tbsp cornstarch
• 1 cup finely ground almonds

Sponge Cake layer:

• 3 large eggs, separated
• ⅔ cup sugar, divided
• 2–3 Tbsp hot water
• ½ cup all-purpose flour
• 2 Tbsp cornstarch

Kirsch soaking syrup:

• ½ cup Kirschwasser (cherry brandy)
• 2 Tbsp water
• 1 Tbsp caster sugar

Buttercream filling:

• ¾ cup unsalted butter, very soft
• 1¼ cups powdered sugar, sifted
• 1–2 Tbsp Kirschwasser
• pinch of salt
• Pink gel food coloring

To Finish:

• 1 cup sliced almonds, toasted
• Powdered sugar, to dust

Directions

Meringue layers:

Preheat oven to 275–300°F. Trace two 9-inch circles onto parchment paper and place on baking trays

Beat egg whites to stiff peaks. Gradually add powdered sugar and beat until glossy and stable

Fold in cornstarch and ground almonds gently using a spatula

Divide mixture evenly between the two circles and spread to the edges

Bake for 35–50 minutes until crispy, dry to the touch and lifts easily off the parchment

Turn oven off and leave meringues inside for 30 minutes to fully dry. Cool completely

Sponge Cake layer:

Preheat oven to 320°F. Line a 9-inch springform pan with parchment

Whisk egg yolks with 1/3 cup sugar until thick, pale, and ribboning. Whilst you continue to whisk stream in the hot water

In a separate bowl, whip egg whites with remaining 1/3 cup sugar, added by tablespoon, to stiff peaks

Sift flour and cornstarch together in a separate bowl

Gently fold dry ingredients and egg whites alternately into yolk mixture

Pour into pan and bake 25–30 minutes until just set and springy

Cool fully. Slice off a very thin top layer to expose crumb for absorption

Kirsch soaking syrup:

Warm water and sugar just until dissolved. Remove from heat

Stir in Kirsch and let cool

Buttercream filling:

Beat butter until very light and fluffy

Add powdered sugar gradually and continue beating until smooth

Mix in Kirsch and salt until creamy and stable, and colouring until a very delicate pastel pink color is achieved

Assembly and Finish:

Place first almond meringue layer (flat side down) on serving plate

Spread a thin layer of buttercream

Place sponge layer on top

Brush sponge lightly with Kirsch syrup in 2–3 passes (do not flood)

Spread another thin layer of buttercream

Add second almond meringue layer (flat side up)

Cover top and sides with remaining buttercream

Press toasted sliced almonds onto the sides

Dust top heavily with powdered sugar

Using the back of a knife or a ruler, score a light diamond lattice pattern into the top- the signature look of the Zuger Kirschtorte!

Refrigerate 12 hours uncovered, then 12–24 hours covered. This resting period allows the crispy meringue to soften slightly and the boozy cherry flavors to mature throughout the layers

Serve chilled or slightly softened at room temperature