Recipe: Floating Island

1 Preheat your oven to 300°F (150 °C) (gas mark 5).

2 Pour your egg whites into a bowl with a pinch of salt, then whip them until very stiff and at the end add the caster sugar and vanilla sugar and beat for another 15 seconds.

3 Pour your whipped whites into a loaf tin (non-stick or flexipan), then place in a water bath filled halfway with hot water, then put in the oven for 35 minutes.

4 Remove from the oven and let cool outside the water bath.

5 Turn out your white cake and cut it into 6 equal slices. Arrange your 6 plates, then distribute your vanilla cream and add a slice of egg cake to each one. Prepare your caramel.

6 In your saucepan, put your sugar and water, then when the caramel is a nice golden brown, pour a little onto each floating island, drawing a small pattern. Keep your floating islands in the fridge. * You have the recipe for vanilla custard cream on the site.