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,
Kemal Pasha dessert Kemal Pasha dessert Kemal Pasha dessert (Turkish: Kemalpaşa tatlısı) is a Turkish dessert dish. It originates from the district of Mustafa Kemalpaşa, Bursa, in Turkey. Traditionally it is made using a cheese variety that is particular to the region. The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried and then boiled in syrup. It can be eaten fresh or dried. In dried form it is often packaged in boxes of 24-50 portions. It is served with cream in winter and with ice