Panettone is a type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton), usually prepared and enjoyed for Christmas and New Year in Western, Southern Europe and Southeastern as well as in Latin America and to a lesser extent in former French, Spanish and Portuguese colonies.
It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

Pandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section.
It is often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas.

A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.

Manjar blanco, also known as manjar de leche or simply manjar, is a term used to refer to a variety of related delicacies in the Spanish-speaking world all milk-based. In Spain the term refers to blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas (South America primarily) it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably with dulce de leche or cajeta in Latin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other countries, such as tembleque in Puerto Rico. In Portuguese-speaking countries the dish is known as manjar branco.

Basbousa (Egyptian Arabic: بسبوسة‎‎, Turkish: revani or ravani) is a native Egyptian and traditional Middle Eastern sweet cake. It is made from cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.

Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavoured spread. Some recipes also include egg whites and/or butter.