Dessert sauce drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable.
Dessert nalysnyky or blintz or oladi (pancakes), and syrniki are served with honey and jam as desserts. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants. Dulce de leche is a very common confection in Argentina. In Bolivia, sugarcane, honey and coconut are traditionally used in desserts. "Tawa tawa" is a Bolivian sweet fritter prepared using sugar cane, and "helado de canela" is a dessert that is similar to sherbet which is prepared with cane sugar