Hungarian Floating Island Dessert (Madártej)

 Ingredients (4 servings):

500 ml whole milk

4 eggs, separated

80 g sugar

1 tsp vanilla extract

20 g sliced almonds (optional)

Instructions:

Heat the milk with the vanilla extract until warm, but do not boil.

Whisk the egg yolks with half of the sugar until pale.

Slowly add some warm milk to the yolks while whisking, then return the mixture to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens slightly. Pour into serving bowls.

Beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff and glossy.

Spoon small mounds of meringue into gently simmering water or milk. Cook for about 30 seconds per side, then remove with a slotted spoon.

Place the poached meringue on top of the custard.

Garnish with sliced almonds and chill before serving.

Serving Suggestion:

Serve cold as a light and elegant Hungarian dessert, perfect after

lunch or dinner.