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,
Green tea ice cream gradually helped people learn about green tea, resulting in green tea ice cream becoming a typical dessert. In those days, there were two different kinds of green tea ice cream served at restaurants. One was made by mixing dissolved matcha powder into vanilla ice cream in a restaurant’s kitchen, while the other was made by a local ice cream manufacturer who did not know the proper way to make the dessert. In the first method, ice cream had to be melted once and refrozen when they mixed in the dissolved matcha powder, resulting in the ice cream having an undesired