island is a molded meringue baked in the oven. When unmolded onto a serving
dish, the meringue becomes an island floating on the custard cream.
1 tablespoon butter, soft
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 cups custard cream
1/2 cup sliced almonds,
1 cup sliced fresh strawberries (optional)
Butter a 10-cup
fluted tube pan or a 10-cup soufflé molds.
Preheat oven to 350
In the mixing bowl of an electric mixer, combine the egg whites
with cream of tartar and vinegar and beat at high speed until soft peaks form,
about 1 minute. Continue beating, and gradually add the sugar, vanilla and
cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture
into the prepared mold. Smooth the top of mold with a spatula. Place the mold
in a baking pan containing hot water. Place the pan on the bottom rack of the
oven and bake for 15 minutes.
The meringue will rise like a souffle above
the top of the mold.
Remove pan from the oven. Allow the meringue to cool
in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by
custard cream. Sprinkle floating island with toasted almonds, and decorate with