Floating Island Meringues with Vanilla & Praline Custard

Floating island meringues is a delicious French dessert consisting of meringue sat on creme anglaise. Add yoghurt to the creme anglaise for a creamier take on this dish.


For the poaching liquid:

475ml water

75g caster sugar

2 strips orange zest

3 cardamom pods

½ bayleaf

For the meringues:

5 egg whites

200g golden caster sugar

Pinch salt

For the custard:

175g FAGE Total

175g ready to serve custard

1 tsp vanilla extract

2 tbsp chocolate spread

Chopped pecan nuts, for garnish 


  1. To make the poaching mixture, mix all of the ingredients together in a shallow frying pan and bring to a simmer.
  2. Place the egg whites, half the sugar and salt into a mixing bowl and whisk to stiff peaks. Add the remainder of the sugar slowly whilst still whisking continously.
  3. Using 2 large spoons shape the meringues and drop in the poaching liquid. Cook for about 10 minutes until the tops are set.
  4. Mix the custard, yoghurt, vanilla and chocolate spread together and divide into serving bowls. Float on the poached meringues and garnish with chopped pecans.