Finding desserts that start with Z is trickier than rattling off apple crumble, brownies or cheesecake, but there are some brilliant sweet treats hiding in this end of the alphabet. Many come from Italian, Turkish, Eastern European, Middle Eastern and Asian food traditions, so it is a lovely letter if you fancy trying something new.

This guide rounds up the best Z desserts, with simple explanations, serving ideas and money-saving tips where they make sense. Some are proper puddings, some are cakes, some are biscuits, and a few are sweet breads that often appear at celebrations or as after-dinner treats.

Desserts That Start With Z: Quick Reference Table

1. Zabaglione

Zabaglione, also called zabaione, is one of the most famous desserts beginning with Z. It is an Italian custard made by whisking egg yolks, sugar and usually Marsala wine over gentle heat until thick, pale and foamy.

It tastes rich but light, which makes it ideal after a heavy meal. Traditionally it is served warm in small glasses, often with biscuits for dipping. It is also lovely poured over strawberries, raspberries, roasted peaches or poached pears.

Money-saving idea

Zabaglione is a smart dessert when you have eggs to use up. Marsala is classic, but a small splash of sherry, sweet white wine or even strong coffee can work in home cooking. If serving children or anyone avoiding alcohol, make a non-alcoholic version with fruit juice, coffee or vanilla milk, though the flavour will be different.

Food safety note

Because zabaglione contains eggs, heat it gently over a bain-marie and whisk continuously until thickened. Serve it straight away, or cool and chill promptly if using it in another dessert. For pregnant people, older adults, young children or anyone with a weakened immune system, pasteurised eggs are the safer choice.

2. Zuppa Inglese

Zuppa Inglese is an Italian layered dessert that looks a little like a trifle. The name means English soup, although it is very much its own pudding. It usually contains sponge cake or ladyfingers, custard, chocolate custard and a brightly coloured Italian liqueur called Alchermes.

The result is creamy, soft, sweet and striking to look at. It is served chilled, so it is a handy make-ahead dessert for Sunday lunch, birthdays or festive meals.

Budget-friendly swaps

• Use stale sponge cake, reduced Madeira cake or trifle sponges.
• Make your own custard with milk, egg yolks, sugar and cornflour, or use a good-value ready-made custard when time is tight.
• Use cocoa powder to make the chocolate layer rather than buying chocolate bars.
• If you do not have Alchermes, use a little berry syrup, cherry juice or diluted jam for colour and flavour.

3. Zeppole

Zeppole are Italian pastries made from fried dough. They can be simple little dough balls dusted with sugar, or larger pastries filled with custard, cream or ricotta. Zeppole di San Giuseppe are especially popular around Saint Joseph’s Day in Italy.

They are crisp on the outside, soft in the middle and very good with coffee. Some versions are made with choux pastry, while others use a yeasted dough.

Serving suggestions

• Dust with icing sugar for the cheapest and easiest finish.
• Serve with chocolate sauce or warmed jam for dipping.
• Fill with pastry cream if you want a more impressive dessert.
• Add lemon or orange zest to the dough for a fresher flavour.

If you are deep-frying at home, use a deep, sturdy pan, do not overfill it with oil, and never leave hot oil unattended.

4. Zuccotto

Zuccotto is a dome-shaped Italian dessert from Tuscany. It is usually made by lining a bowl with sponge cake, filling it with a creamy ricotta or whipped cream mixture, then chilling it until set. Some versions include chocolate, nuts, candied fruit or liqueur.

It is a fantastic leftovers pudding because it can turn odds and ends into something that looks special. Sponge fingers, Swiss roll, panettone, Madeira cake or even slices of plain sponge can be used to line the bowl.

Reduced-grub tip

Look out for reduced cake near closing time at the supermarket. A marked-down plain sponge can become a zuccotto with a tub of cream, a little cocoa and any chopped chocolate or nuts lurking in the cupboard.

5. Zerde

Zerde is a Turkish sweet rice pudding, often flavoured and coloured with saffron. It is usually dairy-free, made with rice, sugar, water, saffron and sometimes rose water, pine nuts, currants or pomegranate seeds.

Unlike British rice pudding, zerde is glossy and jewel-like rather than creamy. It is commonly served at weddings and celebrations, but it also makes a gentle, comforting pudding at home.

How to make it cheaper

Saffron is expensive, so use a very small pinch if you have it. For an everyday version, a little turmeric gives a golden colour, though not the same flavour. Short-grain pudding rice works well and is usually inexpensive.

6. Zefir

Zefir is a soft confection popular in Russia, Ukraine and other parts of Eastern Europe. It is a little like marshmallow, but often made with fruit purée, egg white, sugar and a setting agent such as agar.

Classic zefir is piped into pretty swirls and left to set. Apple is a common flavour, but berry versions are also popular. It is sweet, airy and often served with tea.

Practical note

Zefir is more technical than a basic cake, so it is worth reading a full recipe before starting. You will usually need a mixer, piping bag and agar. If you already make jams, jellies or meringues, it is a fun project to try when fruit is cheap or in season.

7. Zimtsterne

Zimtsterne are cinnamon star biscuits from German-speaking countries, especially popular at Christmas. They are usually made with ground almonds, egg whites, sugar and cinnamon, with a white icing-style topping.

They are naturally flourless in many traditional recipes, making them useful for gluten-free guests if you check every ingredient carefully. They keep well in an airtight tin, so they are also good for edible gifts.

Budget tip

Ground almonds can be pricey, so compare baking aisle packs with world food aisle nuts and larger bags. Own-brand ground almonds are often much better value than small premium packets.

8. Zucchini Cake

Zucchini cake is better known in the UK as courgette cake. It is a moist sponge made with grated courgette, usually flavoured with cinnamon, vanilla, lemon, chocolate or nuts. It is similar in spirit to carrot cake: the vegetable keeps the crumb soft without making the cake taste savoury.

This is one of the most useful Z desserts for British kitchens, especially in summer when courgettes are cheap, plentiful or taking over the garden.

Good flavour combinations

• Courgette, lemon zest and cream cheese icing
• Courgette, cocoa powder and chocolate chips
• Courgette, cinnamon and walnuts
• Courgette, orange zest and sultanas

Squeeze very watery grated courgette lightly before adding it to the batter, but do not wring it completely dry. Some moisture is what makes the cake lovely.

9. Zucchini Bread

Zucchini bread is a sweet quick bread rather than a savoury loaf. It is popular in North America and often sliced like banana bread. In the UK, think of it as a courgette loaf cake.

It is easy to make, freezes well and is ideal for lunchboxes. You can bake it in a loaf tin, cool it, slice it, then freeze the slices with baking parchment between them.

Cheap add-ins

• Raisins or sultanas
• Chopped dark chocolate from a leftover bar
• Mixed spice or cinnamon
• Sunflower seeds
• Orange or lemon zest

10. Zebra Cake

Zebra cake is a striped cake made by alternating spoonfuls of vanilla and chocolate batter in the tin. As it bakes, the layers spread into a zebra-like pattern.

It is a great birthday cake when you want something fun without buying expensive decorations. The ingredients are usually the same as a basic sponge, with cocoa powder added to half the mixture.

Simple serving ideas

• Dust with icing sugar for a low-cost finish.
• Top with a simple chocolate glaze.
• Serve with custard for a proper pudding.
• Cut into squares for a bake sale or party table.

11. Zarda

Zarda is a sweet rice dish popular in parts of South Asia, including Pakistan, India and Bangladesh. It is usually made with rice, sugar, ghee, cardamom and yellow colouring or saffron, then decorated with nuts, raisins or candied fruit.

It is fragrant, colourful and often served at weddings, Eid and other special occasions. As a pudding, it sits somewhere between sweet pilau and rice dessert.

How to keep zarda affordable

• Use basmati for fragrance, but choose a supermarket own-brand bag.
• Replace some nuts with raisins or chopped dried apricots.
• Use a little cardamom rather than lots of different spices.
• Serve small portions, as it is sweet and rich.

12. Zenzai

Zenzai is a Japanese sweet red bean soup, usually made with azuki beans and sugar. It is often served warm with mochi, the chewy Japanese rice cake.

For anyone used to very creamy British puddings, zenzai is different but comforting. The beans are sweet, soft and earthy, while the mochi makes it more filling.

Shopping tip

Azuki beans and ready-made sweet red bean paste are often available in Asian supermarkets or online. If buying mochi, check the storage instructions and prepare it carefully, as it can become very chewy.

13. Zoolbia

Zoolbia, also spelt zulbia or zlebia in some regions, is a sweet fried dessert made from batter piped into spirals and soaked in syrup. It is enjoyed in Persian, South Asian, North African and Middle Eastern food traditions, with variations from place to place.

It is crisp, sticky and very sweet, similar in style to jalebi. It is often flavoured with rose water, saffron, cardamom or lemon.

Best way to serve

Serve small pieces with unsweetened tea, coffee or yoghurt on the side. Because zoolbia is syrupy, a little goes a long way.

14. Zwetschgenkuchen

Zwetschgenkuchen is a German plum cake, typically made with a yeasted base or simple cake base topped with sliced plums. It is especially popular when damsons or prune plums are in season.

The fruit bakes down into the cake, giving it a sharp-sweet flavour. It is often served with whipped cream.

UK-friendly version

Use British plums when they are cheap in late summer and early autumn. Slightly tart plums are excellent because the cake itself provides sweetness. If your plums are very juicy, sprinkle a little ground almond or breadcrumbs over the base before adding the fruit to help absorb moisture.

15. Zwetschgenknödel

Zwetschgenknödel are plum dumplings found in Austrian, German, Czech and Central European cooking. Whole plums are wrapped in potato or quark dough, boiled, then rolled in buttery breadcrumbs and sugar.

They are homely, filling and very seasonal. Some recipes tuck a sugar cube inside the plum before cooking, which melts into a sweet centre.

When to make them

Make these when plums are ripe but still firm. Overripe fruit can collapse during cooking. They are best eaten fresh, warm and generously coated in crumbs.

16. Zelten

Zelten is a fruit and nut cake from the Trentino-Alto Adige region of Italy. It is often associated with Christmas and contains dried figs, raisins, nuts, spices and sometimes a little grappa or rum.

It is dense and festive, closer to a fruit bread or fruit cake than a light sponge. Like many fruit cakes, it can be sliced thinly, so one cake serves plenty of people.

Money-saving idea

Use a mixed bag of dried fruit rather than buying lots of separate packets. If you have leftover Christmas nuts, zelten is a good way to use them before they go stale.

17. Zserbó

Zserbó, also known as Gerbeaud cake, is a Hungarian layered dessert made with pastry, apricot jam, walnuts and chocolate glaze. It is cut into neat slices and served as a rich treat with coffee.

The combination of jam, nuts and chocolate makes it taste luxurious, but the ingredients are fairly straightforward. It is a good bake for celebrations because it can be made in a tray and cut into many portions.

Budget tip

Apricot jam is traditional, but you can use another jam you already have. Walnut pieces are usually cheaper than perfect walnut halves, and they are fine because they are chopped anyway.

18. Žemlovka

Žemlovka is a Czech and Slovak bread pudding made with bread rolls, apples, milk, eggs, sugar and cinnamon. Some versions include quark, raisins or a meringue topping.

It is one of the best Z desserts for reducing food waste because it uses stale bread. The apples soften as it bakes, giving the pudding a cosy, cinnamon-scented flavour.

ReducedGrub-style tip

Use reduced bread rolls, slightly stale brioche or leftover white bread. Apples that are a little wrinkly but still sound are perfect once peeled and baked.

19. Zuger Kirschtorte

Zuger Kirschtorte is a Swiss cake from Zug made with layers of nut meringue, sponge, buttercream and kirsch syrup. It is elegant, boozy and usually served in slim slices.

This is not the cheapest dessert on the list, but it is a notable Z cake and worth knowing if you like European patisserie.

Home baker note

For a simpler nod to the flavours, make a basic sponge with cherry jam and vanilla buttercream, then add a little kirsch to the syrup for adults only.

20. Zabaione Gelato

Zabaione gelato is Italian ice cream flavoured like zabaglione, usually with egg yolks, sugar and Marsala wine. It is creamy, custardy and excellent with almond biscuits or espresso.

If you spot it in an Italian gelateria, it is a lovely Z dessert to try. At home, you can make a simplified version by folding cooled zabaglione through whipped cream and freezing it as a semifreddo-style pudding.

21. Zimtrollen

Zimtrollen are cinnamon rolls. The German word simply means cinnamon rolls, and they fit nicely into a list of sweet foods that start with Z. Soft dough is filled with butter, sugar and cinnamon, then rolled, sliced and baked.

They are especially good for brunch, but they also work as a dessert when served warm with icing, custard or a scoop of vanilla ice cream.

Cheaper baking tip

Make a batch and freeze some after baking. Warm from frozen or defrosted in the oven for a fresh-baked feel without buying pastries individually.

22. Zandkoekjes

Zandkoekjes are Dutch shortbread-style biscuits. The name translates roughly as sand cookies, referring to their crumbly texture rather than their flavour.

They are made with simple ingredients such as butter, sugar and flour. You can serve them with ice cream, fruit compote, mousse or a cup of tea.

Why they are useful

A basic biscuit like zandkoekjes is handy for stretching desserts. Crumble one over yoghurt and stewed fruit, use them as a cheesecake base, or sandwich them with jam.

Easy Z Desserts To Make At Home

If you want the easiest desserts beginning with Z, start with the ones that use familiar ingredients and simple methods.

• Zebra cake: budget-friendly, fun and made from basic sponge ingredients.
• Zucchini cake: ideal for using courgettes and easy to adapt.
• Zucchini bread: simple loaf cake style bake that freezes well.
• Žemlovka: a practical stale bread and apple pudding.
• Zabaglione: quick and elegant, though it needs careful whisking over gentle heat.
• Zandkoekjes: simple biscuits with cheap ingredients.

Best Desserts That Start With Z For Different Occasions

Money-Saving Tips For Trying Z Desserts

Some Z desserts sound fancy, but plenty can be made affordably with a few sensible swaps.

• Use reduced bakery items: sponge cake, brioche, rolls and panettone can become zuccotto, Žemlovka or layered puddings.
• Shop seasonally: plum desserts such as Zwetschgenkuchen and Zwetschgenknödel are best when plums are in season and cheaper.
• Make use of gluts: courgettes work beautifully in zucchini cake and zucchini bread.
• Buy own-brand basics: flour, sugar, cocoa, rice and eggs do not need to be premium for most home bakes.
• Use small amounts of costly ingredients: saffron, nuts and liqueurs can be used sparingly, or swapped for cheaper flavourings in everyday versions.
• Freeze in portions: loaf cakes, zebra cake and some biscuits freeze well, helping you avoid waste.

FAQs About Desserts That Start With Z

What is a dessert that starts with Z?

Zabaglione is one of the best-known desserts that starts with Z. It is an Italian whipped custard made with egg yolks, sugar and usually Marsala wine. Other examples include zeppole, zuccotto, zerde, zefir, zarda, zucchini cake and zebra cake.

What is the easiest Z dessert to make?

Zebra cake, zucchini cake and zandkoekjes are among the easiest Z desserts for home bakers. They use familiar ingredients and do not require specialist equipment.

Are there any British desserts that start with Z?

There are not many traditional British desserts beginning with Z. For a UK kitchen, the most practical options are usually zucchini cake, which we would call courgette cake, zebra cake, or international desserts adapted with British ingredients.

What Italian desserts start with Z?

Italian desserts beginning with Z include zabaglione, zuppa inglese, zeppole, zuccotto, zelten and zabaione gelato. Italy is one of the richest sources of Z desserts.

What is a cheap dessert beginning with Z?

Žemlovka is a very budget-friendly Z dessert because it uses stale bread, apples, milk, eggs and cinnamon. Zucchini cake can also be cheap when courgettes are in season or reduced.

Is zucchini cake sweet or savoury?

Zucchini cake is sweet. The grated courgette adds moisture rather than a strong vegetable taste. It works well with lemon, cinnamon, chocolate, raisins or cream cheese icing.

Can zabaglione be made without alcohol?

Yes, you can make an alcohol-free version using fruit juice, coffee, vanilla milk or a similar liquid. It will not taste exactly like traditional zabaglione, but it can still be a lovely warm custard dessert.

Which Z dessert is best for Christmas?

Zimtsterne are perfect for Christmas because they are spiced cinnamon star biscuits. Zelten is another festive choice, especially if you enjoy fruit and nut cakes.

What Z dessert uses rice?

Zerde and zarda both use rice. Zerde is a Turkish sweet saffron rice pudding, while zarda is a South Asian sweet yellow rice dish flavoured with ingredients such as cardamom, ghee, nuts and dried fruit.

Which dessert starting with Z is good for using leftovers?

Zuccotto is excellent for leftover sponge cake, while Žemlovka is ideal for stale bread and apples. Zucchini bread is also useful if you have courgettes to use up.