# L’ISOLA GALLEGGIANTE ✨ CAPOLAVORI VINTAGE - EP.18

An elegant French dessert made of a soft French meringue, delicate vanilla cream, and topped with crunchy caramel and toasted flaked almonds.

- Servings: 6 servings
- Cuisine: Italian
- Category: Dessert
- Language: en

## Ingredients

- 350 ml whole milk
- 150 ml cream
- 5 egg yolks
- 1 vanilla bean
- 80 gr sugar
- qb toasted almonds
- 5 egg whites
- 30 gr sugar
- 200 gr sugar
- flaked almonds

## Instructions

1. Separate the egg whites and egg yolks. Use egg whites for the meringue and egg yolks for the custard.
2. Heat milk and cream in a saucepan with a vanilla bean and its seeds.
3. Once the milk and cream start to heat up, add the sugar and egg yolks.
4. Gently cook the mixture over low heat, stirring continuously, until it reaches 82 degrees Celsius or coats the back of a spoon.
5. Pour the custard into a bowl and place it in a larger bowl with ice for rapid cooling to keep it smooth and prevent skin formation.
6. Whip the egg whites (at room temperature) until they start to foam.
7. Add the sugar in three stages while continuing to whip the egg whites until stiff peaks form.
8. Put the whipped meringue into a piping bag and fill the molds.
9. Use a small spatula to make the meringue molds more elegant and round.
10. Bake the meringue in the oven at 150 degrees Celsius for 6-7 minutes in a bain-marie (with a pan of boiling water on the bottom rack of the oven).
11. Prepare the dry caramel by adding sugar one spoon at a time to a pan until it melts and turns brown.
12. Toast some flaked almonds.
13. With a fork, create caramel decorations by moving it very high over parchment paper to form golden threads.
14. Assemble the dessert: add the vanilla sauce as a base, then place the soft meringue island on top, and finally decorate with toasted almonds and caramel threads.

## Equipment

- saucepan
- bowl
- thermometer
- spatula
- piping bag
- molds
- oven
- baking dish for bain-marie
- fork
- parchment paper

## Tips

- Cook the vanilla cream gently over low heat, stirring continuously, until it reaches 82 degrees Celsius or coats the back of a spoon.
- Cool the vanilla cream rapidly in a bowl placed in a larger bowl with ice to stop cooking and prevent a skin from forming.
- Add sugar to the egg whites in three stages when making French meringue.
- Cook the meringue in a bain-marie in the oven for delicate cooking.
- When making caramel decorations, move the fork very high over parchment paper to create fine threads.

## Source

- Original video: https://vm.tiktok.com/ZNRC9cjqe/
- Recipe page: https://www.cliprecipe.com/recipe/3dddbc66-bd9a-463f-a0de-9cf5273020ee
- Extracted: 2026-04-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt