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,
Mochi ice cream by using a rice starch instead of sticky rice and a rice milk instead of real ice cream. Frances Hashimoto, the former president and CEO of Mikawaya, is credited as the inventor of mochi ice cream. Hashimoto's husband, Joel Friedman, conceived the idea of taking small orbs of ice cream and wrapping them in a Japanese traditional mochi rice cake. Frances Hashimoto expanded on her husband's idea, inventing the fusion dessert now popular in the United States and elsewhere. Hashimoto introduced seven flavors in the mochi product line. Mikawaya began production of mochi ice cream in the United States in