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Layers of airy meringue and creamy custard float above the cake plate, slivered almonds adding flavor and crunch. Towering meringue cakes were popular in the 1970’s, but similar European cakes date back much farther.
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Known as “floating islands,” this exotic dessert sends a fluffy meringue sailing across a sea of custard. Our version of the recipe is over 100 years old, an heirloom handed down from a reader’s Russian great-grandmother.
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Hearken back to the 50’s and 60’s, when gelatin and sugar-stuffed molds were considered “salad.” Carry this quivering orange mold into the dining room and watch guests’ jaws drop. It’s delicious served alongside meat (really), or as a dessert, perhaps with some cool whipped topping.