Floating Islands

Traditionally, this dreamboat of a dessert calls for the meringue “islands” to be either baked in a water bath or poached in milk, and the finished product is drizzled with caramel. Here, I bake the meringues, skip the caramel, and sprinkle everything with turbinado sugar for sparkle, caramelized flavor, and a bit of crunch against the creamy vanilla sauce and pillowy meringues.