"Eton mess Eton mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped double cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School. Eton mess was served in the 1930s in the school's ""sock shop"" (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded"
"cream. The name Strawberry Delight has also been given to hosta (H. longipes X H. pycnophylla) and fuchsia. A version has also been featured in an Indonesian-English reader. Strawberry Delight Strawberry Delight is a dessert salad found in the United States, especially in the South and more rural areas of Minnesota. Strawberry Delight is made from milk, whipped topping, cream cheese, strawberries and strawberry gelatin over a graham cracker crust. Variations include ingredients such as ice cream, canned fruit (mandarin oranges and pineapple can be used), marshmallows, lemon juice, and walnuts. The crust ingredients are mixed and pressed in a"
"Strawberry Delight Strawberry Delight is a dessert salad found in the United States, especially in the South and more rural areas of Minnesota. Strawberry Delight is made from milk, whipped topping, cream cheese, strawberries and strawberry gelatin over a graham cracker crust. Variations include ingredients such as ice cream, canned fruit (mandarin oranges and pineapple can be used), marshmallows, lemon juice, and walnuts. The crust ingredients are mixed and pressed in a pan with the creamy ingredients mixed and added on top. Boiling water is added to the strawberry gelatin mix, strawberries are added to it, and then that mixture"
"Meringue Meringue (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, cornstarch, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts"
"syrup employed in the recipe: cherry sundae, chocolate sundae, strawberry sundae, raspberry sundae, etc. The classic sundae is traditionally served in a tulip-shaped, footed glass vase. Due to the long association between the shape of the glass and the dessert, this style of serving dish is generally now known as a sundae glass. This dessert consists of two halves of a banana, sliced lengthwise. The classic banana split consists of strawberry ice cream topped with chocolate syrup, chocolate ice cream topped with crushed pineapple, and vanilla ice cream topped with strawberry syrup. Each scoop is individually garnished with whipped cream"
"baking process require patience and careful attention to detail or the cake will not be symmetrical. When the shell of the torte is done it is then filled with whipped cream, fresh berries (usually strawberries), chocolate shavings and/or currants. Because whipped cream and meringue dissolve quickly the torte must be served immediately. Freezing can retain the dessert's consistency but the flavour may be compromised. Spanische Windtorte Spanische Windtorte (""Spanish wind torte"") is a historical Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream. It is a"
"desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut is a common addition. Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South. The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In"
"milkshakes, strawberry smoothies and strawberry yogurts. In the United Kingdom, ""strawberries and cream"" is a popular dessert consumed at the Wimbledon tennis tournament. Strawberries and cream is also a staple snack in Mexico, rarely unavailable at ice cream parlors. In Sweden, strawberries are a traditional dessert served on St John's Day, also known as Midsummer's Eve. Depending on area, strawberry pie, strawberry rhubarb pie, or strawberry shortcake are also popular. In Greece, strawberries are usually sprinkled with sugar and then dipped in Metaxa, a famous brandy, and served as a dessert. In Italy, strawberries have been used for various desserts"
"Crème brûlée Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. The earliest known recipe for ""crème brûlée"" appears in François Massialot's 1691 cookbook ""Cuisinier royal et bourgeois"". The name """"burnt cream"""" was used in the 1702 English translation. In 1740"
"Treacle tart Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. It is prepared using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream or custard. Some more recent recipes add cream, eggs, or broth, to make a softer"
"have introduced parfaits without cream or liqueurs. These are made by simply layering yogurt with granola, nuts, and/or fresh fruits (such as peaches, strawberries, or blueberries). This version is sometimes called a ""yogurt parfait"" or ""fruit parfait"" and is often served for breakfast. Parfait Parfait (; from French meaning ""perfect"") is two types of frozen dessert; in France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree which is not necessarily served in a parfait glass. The American version includes more ingredients like granola, nuts, yogurt and liqueurs made in"
"Bombe glacée A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for ""bombes"" in ""Le Guide culinaire"". A recipe for ""chocolate & meringue bombe"" is given in ""Mary Berry's Complete Cook Book"". The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made with other frozen desserts, such"
"Crema de Fruta Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or ""gulaman"" (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others. An icebox cake variant of ""crema de fruta"" also exists, which is much easier to prepare. It is traditionally made with ""broas"" (ladyfingers) instead of sponge cake, in between layers of"
"Strawberry ice cream Strawberry ice cream is a flavor of ice cream made with strawberry or strawberry flavoring. It is made by blending in fresh strawberries or strawberry flavoring with the eggs, cream, vanilla and sugar used to make ice cream. Most strawberry ice cream is colored pink or light red. Strawberry ice cream dates back at least to 1813, when it was served at the second inauguration of James Madison. Along with vanilla and chocolate ice cream, strawberry is one of the three flavors in Neapolitan ice cream. Variations of strawberry ice cream include strawberry cheesecake ice cream and"
"Floating island (dessert) A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar, and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked. There is some confusion about the name. In French cuisine, the terms œufs à la neige (""eggs in snow"") and île flottante (floating island) are sometimes used interchangeably; the latter is the source of the English name. The difference between the two dishes is that ""île flottante"" sometimes"
"traditional ""crema de fruta"" layered dessert. It is made with graham crackers or ""broas"" (ladyfingers) in between layers of whipped cream, condensed milk, and fresh mangoes. Icebox cake An icebox cake (American) or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake"
"expected, and called it Maria Mole (""soft"" or ""limp"" Mary). Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool,"
"leavening, and the eggs are beaten together whole instead of whipped as yolks and whites separately. Hot milk cake Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic United States. It has mocha-flavored icing, and is moist and delicate. It is served every year since 1991 at the Anne Arundel County Historical Society's annual Strawberry Festival at Baltimore-Washington International Airport. It is also a traditional quick one-layer cake served in the South, topped with fruit, powdered sugar icing, or boiled coconut. Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component"
"as sherbet, sorbet, or mousse. Bombe glacée A bombe glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. Escoffier gives over sixty recipes for ""bombes"" in ""Le Guide culinaire"". A recipe for ""chocolate & meringue bombe"" is given in ""Mary Berry's Complete Cook Book"". The dessert appeared on restaurant menus as early as 1882. By extension, the term has been used to refer to any ice cream confection shaped through molding, not necessarily hemispherical. It has also been used to include dishes made"
"the ramekins until it reaches halfway up the sides; the pan is then placed into an oven until the custard center is jiggly and the edges set. Pulling the crème brûlée out at this point ensures a creamy dessert. Crème brûlée Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with"
"are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. The dish's name derives from Occitan ""clafotís"", from the verb ""clafir"", meaning ""to fill"" (implied: ""the batter with cherries""). Clafoutis apparently spread throughout France during the 19th century. Clafoutis Clafoutis (; ), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted"
"filling. Treacle bread is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle. Treacle tart Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. It is prepared using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop"
"Strawberry cake Strawberry cake is a cake that uses strawberry as a primary ingredient. Strawberries may be used in the cake batter, atop cakes and in a strawberry cake's frosting. Some are served chilled or partially frozen, and they are sometimes served as a Valentine's Day dish. The cake has been served as part of the events at the Strawberry Festival in town of La Trinidad in the Philippines. Strawberry cakes may be prepared with strawberries in the batter, with strawberries atop them, with strawberries or a strawberry filling in between the layers of a layer cake, and in any"
"Bavarian cream Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs. Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such"
"Parfait Parfait (; from French meaning ""perfect"") is two types of frozen dessert; in France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree which is not necessarily served in a parfait glass. The American version includes more ingredients like granola, nuts, yogurt and liqueurs made in combination with a topping of fruits or whipped cream that are layered and served in a tall glass. The oldest known recipe dates back to 1892 In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and"
"Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and Périgord regions"
"usually pure thick custard, less commonly combined with meringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is called Šampita. In Australia, the dish is more commonly known as a 'vanilla slice'. Cremeschnitte A cremeschnitte (, , , , , , , , ) is a chantilly and custard cream cake dessert popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream. In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe"
"however is composed of a soft meringue body and a custard core. In Portugal, desserts called ""tortas"" are commonly found on restaurant menus. Such desserts are not tarts, nor are they similar to German torte. They are simply Swiss rolls with jam filling. In Spain, the dessert is called ""brazo de gitano"" (literally translated as ""gypsy's arm"") and is commonly filled with cream or chocolate truffle. In Sweden and Finland, the Swiss roll is called ""rulltårta"", respectively ""kääretorttu"" (both meaning roll-cake), and it is commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base"
"Merveilleux (cake) The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives– ""Impensable"" or ""unthinkable"" for coffee, ""Excentrique"" or ""eccentric"" for cherry, and ""Magnifique"" or"
"recipe in 1990 and was noted as the most requested recipe in the magazine's history. The cake typically has two or three layers with pecans (or walnuts), mashed bananas, crushed pineapple and cream cheese frosting. Hummingbird cake Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting Created on the island of Jamaica, hummingbird cake was named after the island's national bird, where it is also known as the Doctor Bird"
"two lemons, half a pound of double refined sugar."" After whipping the ingredients together, they were poured into glasses. The curdled cream separated and floated to the top of the glass. Syllabub Syllabub is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the addition of wine, cider, or other acid, and often sweetened and flavoured. The dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice. Syllabub (or solybubbe, sullabub,"
"The dessert is popular in Argentina and Uruguay, where it is known as ""sambayón"" (from the piedmontese ""sambajon""). It is a popular ice cream flavour in Argentina's ice-cream shops. In Colombia, the name is ""sabajón"". In Venezuela there is also a related egg-based dessert drink called ""ponche crema"". This is consumed almost exclusively at Christmas time. Classical zabaione uses raw egg yolks cooked in a bain-marie, and most often served with Marsala (though other wines can be substituted). It can be finished with beaten egg white (meringue) or sometimes with whipped cream. Occasionally, the wine is omitted when the dish"
"Cut cake Cut cake, also maren candy (玛仁糖), maren (麻仁), or qiēgāo, is a confectionery made with candied fruit, corn syrup, flour and nuts. It is a traditional snack of the Uyghur ethnic group in Xinjiang Hotan. Cut cake is made in large blocks, and sold by cutting slices from the block, hence the name ""cut cake"". Cut cake bought from Uyghur peddlers has developed a bad reputation because of the practice of cutting slices much larger than requested, followed by insistence on purchase of the entire piece. In December 2012, the ""Sky-high Price Cut Cake Incident"" in Yueyang resulted"