Fluffier than its French counterpart and as stable as its Italian counterpart, Swiss meringue is a light and airy concoction consisting of egg whites and sugar. The ingredients are steadily whisked over a bain-marie until they cool and develop a thick and glossy meringue, which is then usually baked.

It is often used as a base for buttercream frostings, pavlova, meringue cookies, or any kind of meringue-topped pie.

Wähe is a delicious Swiss tart made in sweet and savory versions. The sweet version is prepared with seasonal fruits such as plums, apricots, rhubarb, and apples, while the savory ones typically include cheese, spinach, or onions, similar to the French quiche.

It is believed that the first versions of wähe were baked at home with leftover bread dough. Even though wähe was considered a poor man’s meal in the past, over time, the dish became popular with the middle class and was often consumed during fasting or on Fridays. 

Basler läckerli is a hard, spiced Swiss biscuit consisting of hazelnuts, almonds, candied peel, honey, and Kirsch. These cookies are a specialty of Basel, where it is believed that they have been prepared ever since the Middle Ages. Once baked, the biscuits are traditionally cut into rectangular pieces, then topped with sugar glaze.

Nowadays, they are typically enjoyed during Christmastime, although they can be bought or prepared throughout the year.

Originating from Graubünden in Switzerland, this dish is a traditional tart consisting of a shortbread pastry filled with nuts and caramel. Walnuts are typically used for the filling, but other nuts may also be used, although very rarely. The oldest known recipe dates back to 1900, and in 1934, a confectioner named Fausto Pult presented the cake to the public at the Swiss Sample Fair in Basel.

Nowadays, the cake is usually served cut into slices and paired with coffee or tea on the side.

The sweet, airy, featherweight delicacy known as meringue is made with a handful of ingredients: egg whites, sugar, some kind of acid such as cream of tartar or vinegar, and the most important, although invisible component - air. Meringue is incredibly versatile and it is mostly prepared to turn desserts into works of art: it can be whipped into frostings for cakes, spooned on pies, incorporated into cakes to make them fluffy, or mixed with chocolate, fruits, and ground nuts for extra flavor.

The origins of meringue are still somewhat shrouded in mystery, but the Larousse Gastronomique claims it was either invented by a Swiss pastry chef with Italian origins, named Gasparini, or by King Stanislas I Leszcynski's chef, because some believe that the word meringue comes from the Polish word marzynka. 

Carac is a small Swiss pastry prepared with shortbread pie crust, chocolate, cream, and green icing. It is especially popular in the French part of the country. Even though most of these pastries are prepared in smaller sizes, they can also be enlarged for festive events and gatherings, when they are served sliced, just like regular pies or cakes.

The origin of carac is still quite murky, but it is known that the pastry was available in the early 20th century, while the name carac is phonetically linked to caraque, referring to a type of cocoa of high quality.

Zuger kirschtorte is a Swiss layer cake made with layers of sponge cake, butter cream, and nut meringue. It is traditionally flavored with Kirschwasser, a cherry brandy, while its place of origin is the city of Zug, hence the name. The first cake was prepared by a pastry chef named Heinrich Höhn in 1921,in a confiserie and coffee house called Treichler.

The sides of the cake are typically decorated with roasted almonds, while the top is lightly dusted with icing sugar. This tasty cake is so popular that it was even consumed by Charlie Chaplin and Audrey Hepburn.

Tirggel are traditional Swiss Christmas cookies made with flour, honey, and sugar. They are thin and very hard, characterized by images on the top which are usually associated with the Zürich Canton, romance, and Biblical stories. It is believed that the name tirggel is derived from the word torggeln, which refers to stirring a thick dough.

The first written mention of tirggel can be found in 1461 witch trial court documents. The cookies were a luxury item in the 15th and 16th centuries, and before 1840, only city bakers had the rights to bake them. After 1840, all bakers could bake them, and they gained popularity over the years, so nowadays everyone can enjoy these crunchy festive treats.

Torta di pane is a traditional dessert originating from Ticino, the country's Italian-speaking canton. The dessert is made with cubes of stale bread, milk, eggs, sugar, lemon zest, cinnamon, nutmeg, vanilla, cocoa powder, almonds, raisins, pine nuts, and butter.

The addition of grappa is optional, as is the confectioners' sugar, used for finishing the dish. Once the dessert has been baked, it is left to cool down, then cut and served. Torta di pane is often served in grottos – rustic restaurants that are usually located outdoors and offer the region's old specialties.