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,
Christmas pudding top with a sprig of holly. Initial cooking usually involves steaming for many hours. Most pre-twentieth century recipes assume that the pudding will then be served immediately, but in the second half of the twentieth century, it became more usual to reheat puddings on the day of serving, and recipes changed slightly to allow for maturing. To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce (usually brandy butter or rum butter), cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes