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,
Black Forest gateau 40kg of chocolate shavings, and 120litres of kirsch. On 9 December 2012, a team led by chefs Jörg Mink and Julien Bompard made Asia's biggest Black Forest cake at the S-One Expo in Singapore. The 500-kg cake was made from 165litres of cream, 1,500 eggs, 68kg of cherries, 60kg of chocolate shavings, and 10litres of kirsch. A Swedish cake called "Schwarzwaldtårta" is related to the traditional Black Forest gâteau only by name. It consists of layers of meringue with whipped cream in between. The whole cake is also covered with whipped cream and decorated with chocolate. Black Forest gateau Black