Modern Floating Island Dessert Recipe

If you're looking for an exceptional dessert for a dinner party or special occasion, then look no further than this modern take on the classic (and classy) floating islands. These decadent meringue "islands" in a "sea" of custard topped off with a delicate caramel garnish are instant crowd pleasers.  As recipe developer Tricia Wheeler says, "I like making this dessert because it is always delicious, the presentation is beautiful, and it is surprisingly light and airy!" 

It's also surprisingly easy to make. With just 45 minutes of prep and 15 minutes of actual cooking time, you can have an Instagram-worthy ending to any meal. Best of all, you don't need any special equipment beyond what's already in your kitchen to make this sweet showstopper. 

And what's Tricia's modern twist on this treat?  A not-so-secret ingredient that will give your floating islands a little something extra without weighing down their light, airy elegance.

To make modern floating islands, you'll need the following ingredients: eggs, sugar, vanilla, salt, water, and milk. While Tricia recommends using whole milk, she does have some suggestions for non-dairy alternatives. "You can also use coconut milk, almond milk, cashew milk, and even silken tofu," she said, though she pointed out that these substitutions might mean you'll need to tweak the proportions of the other ingredients.

In addition, you'll need liquor to transform this dish into something special. While Tricia likes Grand Marnier for this dish, she says Harlequin Orange Liqueur or cognac also work well.

To make your meringue "islands," start by carefully separating five eggs and placing the whites in a stand mixer metal bowl. It's crucial to take your time, so you don't mix any of the yolk in with the whites. "When you whip egg whites, you are making them into a foam," Tricia explains. "If the yolks get mixed with the whites, the fat in the yolks will prevent the whites from forming a foam." For now, set the yolks aside in a separate bowl and cover them with plastic wrap to prevent a skin from forming.

Using your mixer's whisk attachment, whisk the egg whites on medium-high for about 10 minutes while gradually adding sugar (three-quarters of a cup plus one tablespoon). The key here is to go nice and slow with the sugar, so you'll wind up with stiff peaks of meringue. And while you may want to use a little cream of tartar to get those peaks just right, Tricia advises against it since "You are hardly cooking the whites (just lightly poaching), and you should not need the extra stabilizer." Once you have nice, stiff peaks, mix on high for three minutes.

Pour about half a cup of milk and two tablespoons of liquor into a 12-inch-deep skillet (the milk should be about half an inch deep). Place your skillet over medium heat until bubbles just start to appear. Using two large teaspoons, create eight "islands" of meringue. Place the meringue in the milk (you may want to start with just three as pictured). Cook for one minute until the meringue feels slightly dry, then carefully turn the "islands" over and cook for about one and a half minutes longer. Remove each of your "islands" from the milk with a slotted spoon, and drain them on a plate. Repeat this step with the remaining meringue.

Hope you saved those yolks from step one because now you'll need them to make a sweet "sea" for your "islands." Add the rest of the milk to the pan, then add the vanilla and the remaining two tablespoons of liquor to the milk mixture. Put that aside for now and heat a few inches of water in a medium saucepan to act as a double boiler. Place another pan or heat-proof bowl on top of the simmering water and add the egg yolks and the remaining egg. Stir in half a cup of sugar as well as the remaining salt and milk.

Whisk the mixture constantly until it thickens, which should take about 15 minutes. It's important to pay close attention to the custard and whisk it the whole time it's cooking. "A new baker should make sure they are careful when making the custard in the double boiler," Tricia explains, adding, "whisk continuously to keep the mixture moving so you don't scramble the eggs."

When the custard coats the back of a spoon, remove it from the heat and pour it into another bowl. Continuing whisking the custard until it's no longer steaming. Place both the custard and the meringue in the refrigerator to cool until ready to serve.

No modern floating islands dessert is complete without its decorative spun sugar caramel garnish. To make this eye-catching touch, heat two-thirds of a cup of sugar and a third of a cup of water in a small saucepan. Note: You do not want to stir the mixture. Wait until it turns an amber color, then quickly take it off the heat. 

Using a fork, drizzle your sugar concoction in a circular motion on a dinner plate to make the garnishes. The sugar will harden quickly, so set it aside on a piece of parchment until you're ready to add it to your floating islands. Just remember, the sugar will become sticky after a few hours. You'll want to make four garnishes (one for each serving). 

When it's time to serve, spoon the custard into shallow dessert bowls, float two "islands" in each bowl, and top with the spun sugar caramel garnish.