Meringue desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is "meringue de angel", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,
Floating island (dessert) contains islands made of "alternate layers of alcohol-soaked dessert biscuits and jam." Floating island consists of a meringue served floating on a milky custard sauce. Some variations use a thicker sauce, served on top of the dumplings, but usually the milk mix is thin, almost liquid, and the dumplings "float" on top. The egg whites are beaten with sugar and poured into a mould lined with a thin layer of caramel. Alternately, the whites can be shaped with spoons and allowed to cook gently in sweetened milk with vanilla flavoring. A custard is made using milk, sugar, vanilla, and egg