Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon unsalted butter

  2. 5 large egg whites

  3. 1/2 cup granulated sugar

  4. 1/3 cup coarsely chopped shelled pistachio nuts

  5. 2 large strawberries, hulled and cut into 1/4 inch dice

  6. Sauce

  7. 10 ounces strawberries, hulled

  8. 1/2 jar natural black currant preserves with whole berries

  9. 2 tablespoon crËme de cassis

  10. 2 tablespoons chopped pistachio nuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degree F 2. Grease a 6 cup loaf pan with the butter. Beat the egg white until stiff. Add the sugar all at once, and beat for a few seconds. Fold the pistachios and the dices berried into the beaten whites, and transfer the mixture to the loaf pan.

  2. place the pan in a larger vessel, and surround it with warm tap water. Bake at 350 degreed F for 30 minutes, and then remove the pan from the water bath and allow to cool on a rack. The dessert will deflate slightly. The recipe can be prepared to this point up to 1 day ahead, covered with plastic wrap, and refrigerated.

  3. Slice two or three strawberries to use for garnish, and set them aside. Place the remaining strawberries and preserves in the bowl of a food processor and process until pureed. Add the crËme de cassis.

  4. At serving time, unmold the dessert on a rectangular platter. Sprinkle with a little sauce, and decorate with the reserved sliced berries ad chopped pistachios. To serve, divide the remaining sauce among six dessert plates, and top with a slice of the cold floating island.


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