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,
Carrot pudding pudding associated mainly with the state of Punjab, India, called Punjab gajrela, carrot halwa or gajar ka halwa. Carrot pudding has been served in Ireland since at least the 18th century. It was also served in the United States as long ago as 1876. Carrot pudding Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert. In "The Oxford Companion to Food", writer Alan Davidson believes that carrots were used in Europe to make