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,
Rice pudding commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve. In the United Kingdom, rice pudding is a traditional dessert and is very popular, though not universally so: The earliest rice pudding recipes were called "whitepot" and date from the Tudor period; one of the earliest recipes was written down by Gervase Markham in 1615. Rice pudding is traditionally made with pudding rice, milk, cream, and sugar and is sometimes flavoured with vanilla, nutmeg, jam and/or cinnamon. It can be made in two ways: in a saucepan or by baking in the oven. In a saucepan,