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  Eggs 4 , separated
  Salt 1 Pinch
  Castor sugar 10 Ounce (275 Gram)
  Sugared almonds 2 Ounce, crushed (50 Gram)
  Milk 1⁄2 Pint (300 Milliliter)

Beat the egg whites with the salt until stiff.
Add 100 g/4 oz of the sugar and beat again until stiff, then fold in another 100 g/4 oz sugar.
Butter and sugar a fairly deep 20 cm/8 inch square baking tin and spread a little of the meringue over the bottom.
Cover with a sprinkling of crushed sugared almonds.
Continue making layers in this way, ending with almonds.
Place the tin in a roasting tin of hot water and bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 to 45 minutes.
Cool slightly, then turn out the meringue.
Put the egg yolks, milk and remaining sugar in a heavy-based saucepan and heat gently, stirring, until the custard is thick.
Cool, then chill.
Place the meringue in a serving dish and pour around the custard.
Decorate the meringue with glace cherries or grated chocolate, if you like.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cook Time: 
45 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1877 Calories from Fat 415

% Daily Value*

Total Fat 46 g70.9%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 869.9 mg290%

Sodium 665.8 mg27.7%

Total Carbohydrates 326 g108.7%

Dietary Fiber 2.8 g11.3%

Sugars 297.7 g

Protein 40 g80%

Vitamin A 24.4% Vitamin C

Calcium 37.7% Iron 20.7%

*Based on a 2000 Calorie diet

Floating Island Recipe