Îles flottantes with marsala and roasted rhubarb
- April 2017
- Serves 6
- Hands-on time 45 min, oven time 25-30 min
This traditional French recipe consists of smooth vanilla custard topped with fluffy ‘floating islands’ of meringue, baked rhubarb and crumbled amaretti biscuits. Bliss.
- 40.8g (23.9g saturated)
- 50.7g (50.2g sugars)
The custard here is quite soupy so if you prefer a thicker custard add an extra egg yolk at step 3.
Make the custard up to 12 hours in advance, then store in the fridge covered with cling film touching the surface to prevent a skin forming.
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