Recipe courtesy of David Rosengarten
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac.

Beat the egg yolks and sugar in a mixing bowl until they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 minutes. Remove from heat and beat in the vanilla, then the butter.

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites and 3 tablespoons of the macaroons into the hot creme patissiere.

Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3 hours, or until serving time. Just before serving, sprinkle with the rest of the macaroons.

IDEAS YOU'LL LOVE

Herb Coeur a La Creme

Recipe courtesy of Ina Garten

Creme Chantilly

Recipe courtesy of Sara Moulton

Creme Brulee

Recipe courtesy of Ina Garten

Creme Fraiche

Recipe courtesy of Ming Tsai

Ponche Creme

Recipe courtesy of Roger Mooking

Creme Fraiche

Recipe courtesy of Sara Moulton

Creme Brulee

Recipe courtesy of Tokyo One Sushi and Grill

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking