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,
Whipped cream recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549), Bartolomeo Scappi (Rome, 1570), and Lancelot de Casteau (Liège, 1604). It was called milk or cream snow ("neve di latte", "neige de lait", "neige de crème"). A 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar. ("cf." snow cream) In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam on the surface would from time to time be skimmed off and drained, a