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,
Bombe glacée as sherbet, sorbet, or mousse. Bombe glacée A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for "bombes" in "Le Guide culinaire". A recipe for "chocolate & meringue bombe" is given in "Mary Berry's Complete Cook Book". The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made