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,
Zabaione The dessert is popular in Argentina and Uruguay, where it is known as "sambayón" (from the piedmontese "sambajon"). It is a popular ice cream flavour in Argentina's ice-cream shops. In Colombia, the name is "sabajón". In Venezuela there is also a related egg-based dessert drink called "ponche crema". This is consumed almost exclusively at Christmas time. Classical zabaione uses raw egg yolks cooked in a bain-marie, and most often served with Marsala (though other wines can be substituted). It can be finished with beaten egg white (meringue) or sometimes with whipped cream. Occasionally, the wine is omitted when the dish