Danish cuisine with desserts. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" ("skovbær") and is a common component in tarts and marmalades. A popular dessert is "rødgrød", made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk. ""Rødgrød med fløde"" is often jokingly used by Danes as a shibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce. Bread is a very important part of the Danish
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