What's the difference between French dessert and Italian dessert?

What you mean by French and Italian is actually the process of making some semi-finished desserts. The production method originated here, such as French protein cream and Italian protein cream. It is said that the protein cream made by this method was first invented by the dessert chef in this country, which is equivalent to a proper term French protein cream: the protein is directly sent with sugar or powdered sugar, which is an Italian raw protein cream: the sugar is boiled to 120 degrees, and the protein is poured into it, and then quickly sent. French desserts and Italian desserts in cooked products are actually a description of the origin. At present, French desserts are the most famous in the world, but they have absorbed nutrition from many other countries. For example, macaroon, one of the representative works of French dessert, actually originated in Italy. In addition to French and Italian desserts, it is also very important that Japanese desserts are mostly heavier in taste, while American desserts are lighter in appearance, more exquisite in decoration and smaller in size. I've only eaten tiramisu.