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,
Risalamande Risalamande Risalamande (also spelled as "ris à l'amande" and other variants, though "risalamande" is the only spelling authorized by Dansk Sprognævn; from pseudo-French "riz à l'amande" meaning "rice with almonds"), is a traditional Danish dessert typically served at Christmas. Risalamande was created in the late 19th century. It is made out of rice pudding mixed with whipped cream, vanilla, and chopped almonds; and is usually served cold with a cherry sauce ("kirsebærsovs"). It gained popularity when rice pudding became more common. Until then rice pudding had been a very exclusive dish, as making it required two expensive, imported ingredients: rice