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,
Michael Romanoff filet mignon, frog legs, eggs Benedict and sausages on toast, the restaurant became known for their chocolate soufflés, which were served to each guest in an individual portion. Although Romanoff's restaurant is also known for popularizing the "American version" of the famous dessert Strawberries Romanoff, it was actually created by Escoffier when he was the chef at the Carlton Hotel in London – where he had originally called it "Strawberries Americaine Style" - strawberries in Grand Marnier, blended into whipped cream and softened ice cream. Noodles Romanoff originally appeared at Romanoff’s, back in the mid-1950s. It was later spun off