The Floating Island is a traditional dessert made with egg whites beaten to stiff peaks. Light, airy, and requiring just a few ingredients, this dessert becomes relatively inexpensive when paired with a sabayon sauce, which uses the leftover egg yolks. The secret to this dessert lies in beating the egg...
Ingredients
For the Floating Island
egg whites6
sugar8tbsp
vanilla extract1tsp
salt1/2tsp
For the Caramel
- sugar100g
water4tbsp
For the Sabayon
egg yolks6- sugar6tbsp
Port wine or Marsala wine1/2cup
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Floating Island with Sabayon
Caramel
- Step 1
In a pudding mold or bundt pan, combine the sugar and water. Heat over medium heat until the mixture turns into a golden caramel syrup.
- Step 2
Swirl the mold to coat the bottom and sides with the caramel. Set aside.
Floating Island
- Step 1
In a mixing bowl, beat the egg whites with the salt until soft peaks form. Gradually add the sugar while continuing to beat until you achieve a firm meringue with stiff peaks. Add the vanilla extract and mix gently.
- Step 2
Pour the meringue mixture into the caramel-coated mold.
- Step 3
Place the mold in a water bath (bain-marie) and bake in a preheated oven at 180°C (350°F) until the surface is golden and a toothpick inserted into the center comes out clean.
- Step 4
Remove from the oven and let it cool slightly. Run a knife around the edges of the mold to loosen the dessert.
- Step 5
Unmold the Floating Island while it’s still warm and refrigerate.
Sabayon
- Step 1
In a heatproof bowl, whisk together the egg yolks, sugar, and wine.
- Step 2
Cook the mixture over a water bath (bain-marie), whisking constantly, until it thickens to a creamy consistency. Remove from heat.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the egg whites are at room temperature before beating to achieve maximum volume.
When making the caramel, avoid stirring once the sugar dissolves to prevent crystallization.
Whisk the sabayon continuously to avoid scrambling the egg yolks.
Serve the sabayon warm for the best flavor and texture.
FAQS
Can I use a different type of wine for the sabayon?
Yes, you can substitute Port or Marsala wine with another sweet wine like Sherry or Madeira for a slightly different flavor.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff peaks and doesn’t move when you turn the bowl upside down.
Can I make the Floating Island ahead of time?
Yes, you can prepare the Floating Island a day in advance and refrigerate it. Add the sabayon sauce just before serving.
What can I use instead of a pudding mold?
You can use a bundt pan, loaf pan, or any heatproof dish with a similar shape.
Can I make this dessert without a water bath?
A water bath is essential to ensure even cooking and to prevent the meringue from drying out or cracking.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia