Floating Island

Preparation info

  • Serves

    10 to 12

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This is a beauty—a large molded soft meringue on a custard sea. It is based on a great idea from chef-author Pierre Franey. Instead of fussing with forming and poaching individual meringues, you simply pile the beaten egg white mixture into a buttered kugelhopf pan or ring mold to make one large meringue. Then the meringue is oven-poached in a water bath.

Not only does this technique make for easy work, but with the meringue rising impressively over the rim of the m